Optimization of Extraction and Optimization of Total Flavonoids from Tussilago Farfara L.and Anti-hyperlipidemic and Anti-oxidative Effects
-
摘要: 探讨利用醇提超声波辅助法提取的款冬总黄酮对高血脂模型小鼠降血脂及抗氧化作用。试验结果表明:在提取时间30 min,乙醇体积分数80%,料液比41:1(mL:g),超声温度58℃条件下,款冬总黄酮得率最大,为7.18%;经SP-825大孔吸附树脂纯化后,款冬总黄酮纯度为63.2%;款冬总黄酮可以有效调节高血脂模型小鼠血清中TC、TG、LDL-C、HDL-C浓度,且降脂作用与剂量呈依赖关系;也能降低其肝组织中MDA的含量,提高GSH、T-SOD的含量,说明款冬总黄酮可以降低高血脂模型小鼠的血脂水平,具有一定的降脂抗氧化作用。Abstract: Total flavonoids were extracted by alcohol extraction and ultrasonic assisted method from Tussilago farfara L. to investigate the the anti-hyperlipidemic and anti-oxidative effects in hyperlipidemia mice.The results showed that the yield of total flavonoids from Tussilago farfara L. was about 7.18% under the conditions of extraction time 30 min, ethanol volume fraction 80%, liquid ratio 41:1 (mL:g) and ultrasonic temperature 58℃, the best extraction process of total flavonoids from Tussilago farfara L. was stable and feasible. Purified by SP-825 macroporous resin, the purity of total flavonoids of Colletotrichum was 63.2%.Tussilago farfara L.total flavonoids can effectively regulate the concentration of TC, TG, LDL-C, HDL-C, and lipid-lowering effect in dose dependence; can also reduce the content of MDA in liver tissue, increased the contents of GSH and T-SOD, shows that Tussilago farfara L. toal flavonoids can reduce blood lipid level in hyperlipidemia mice, and has a certain antioxidant effect.
-
Keywords:
- Tussilago farfara L. /
- total flavonoids /
- extraction /
- lipid /
- antioxidant
-
期刊类型引用(14)
1. 田宝明,叶芃,孔俊涛,杨开,孙培龙,陈红平,王舰,张相春. 茶多酚自组装纳米泡腾片的研制. 中国茶叶加工. 2024(02): 33-40 . 百度学术
2. 冯思思,张喜瑞,于梦言,徐玉孟,李梓诺,李嘉慧,孙万萌,王璐,梁彬,孙婵婵. 黑蒜泡腾片的制备工艺优化及其对肠道微生态的影响. 食品与发酵工业. 2024(19): 49-55+86 . 百度学术
3. 李妍,吴少康,胡浩,张旭,张向荣. 黑果腺肋花楸泡腾片的研制. 中国药剂学杂志(网络版). 2023(01): 1-11 . 百度学术
4. 薛雅茹,陈紫红,黄茂坤. 响应面法优化马鲛鱼内脏抗氧化肽泡腾片制备工艺及其质量评价. 食品工业科技. 2023(08): 244-251 . 本站查看
5. 王媛媛,郝璟嵘,闫思颖,张甜甜,党玲,王晓婧. 沙棘冻干粉泡腾片的制备工艺优化及其品质分析. 食品工业科技. 2023(10): 235-241 . 本站查看
6. 孔庆新,东方,孙兰,徐伟平,郭锐,张荣浩,罗丽梅,刘碧林. 荔枝草治疗急性咽炎有效部位筛选. 世界科学技术-中医药现代化. 2022(02): 686-693 . 百度学术
7. 肖云. 乌梅山楂泡腾片的研制及质量评价. 武汉职业技术学院学报. 2022(03): 109-114 . 百度学术
8. 沈文,吴立新,刘树兴,延梦瑶. 蜂王浆泡腾片的制备及王浆酸溶出的测定. 食品工业科技. 2022(14): 276-282 . 本站查看
9. 黄冉涛,王聚恒,周青辉,田花丽,乔清涛. 荔枝草研究进展及产品开发概况. 农产品加工. 2022(16): 68-70+74 . 百度学术
10. 赖菁华,杨晓雯. 响应面法优化乌梅泡腾片的配方. 食品工业. 2020(04): 91-95 . 百度学术
11. 王慧竹,王禹衡,张兴涛,姜诗宇,陈帅. 罗布麻总黄酮泡腾片的制备工艺及抗氧化活性. 食品工业. 2020(08): 130-135 . 百度学术
12. 章斌,姚永秀,袁野,张恒,卢勇,彭裕红. 藏茶泡腾片的配方优化. 食品工业科技. 2020(18): 123-129 . 本站查看
13. 严利平,郭丹,练学燕,汪杨丽,李睿,李东. 红茶泡腾片制备工艺. 食品工业. 2020(12): 67-72 . 百度学术
14. 姚洪礼,邢爽,周先汉,陆宁,丁之恩,蒲顺昌. 红枣山药固体速溶泡腾片制备及特性. 食品工业. 2020(12): 77-81 . 百度学术
其他类型引用(3)
计量
- 文章访问数: 164
- HTML全文浏览量: 13
- PDF下载量: 6
- 被引次数: 17