微波法提取西南委陵菜黄酮及其抗氧化活性的细胞模型法评价

Extraction of flavonoids from Potentilla fulgens by microwave method using ethanol as extractant and evaluation of antioxidant activity by cell model

摘要: 利用微波法以乙醇作为提取剂提取了西南委陵菜黄酮,考察了乙醇浓度、料液比、提取温度、微波功率和提取时间对西南委陵菜黄酮提取得率的影响。结果表明,微波法提取西南委陵菜黄酮的最佳条件是乙醇浓度50%、料液比1∶30、提取温度60℃、微波功率400W、提取时间5min。黄酮的最佳得率为5.68%。西南委陵菜黄酮在结肠癌细胞HT-29和小鼠巨噬细胞RAW264.7两种细胞中表现出明显的抗氧化活性,其抗氧化性随浓度增加递增。

Abstract: Flavonoids from Potentilla fulgens were extracted by microwave method. The effects of ethanol concentration in extractant, ratio of material to liquid, extraction temperature, microwave power and extraction duration on flavonoids yields were determined. The results showed that the optimum conditions were ethanol concentration in extractant 50%, ratio of material to liquid 1 ∶ 30, extraction temperature 60℃, microwave power 400W, and extraction duration 5min. The best yield of flavonoids was 5.68%. Furthermore, the flavonoids from P.fulgens showed obvious antioxidant activity in colon cancer cell ( HT- 29) and mice macrophage ( RAW264.7) , which were concentration-dependent.