摘要:
采用响应面法优化菟丝子中总黄酮的提取工艺。在单因素实验的基础上,以乙醇浓度、提取温度、料液比、提取时间为自变量,总黄酮得率为因变量,运用Box-Behnken设计-响应面优化菟丝子中总黄酮回流提取工艺。并通过菟丝子总黄酮对DPPH自由基、羟自由基和超氧阴离子自由基的清除作用来评价其抗氧化活性。结果表明:菟丝子总黄酮最佳提取工艺条件为乙醇浓度90.0%、提取温度70℃、料液比1:15 g/mL、提取时间100 min。在此条件下,菟丝子总黄酮得率为(34.65±0.02) mg/g,与模型预测值(34.37 mg/g)相对误差为0.81%,说明回流提取菟丝子总黄酮的工艺稳定可靠。菟丝子总黄酮对DPPH自由基、羟自由基和超氧阴离子的IC50分别为0.067、7.209、0.119 mg/mL,抗坏血酸对DPPH自由基、羟自由基和超氧阴离子的IC50分别为0.082、1.731、0.054 mg/mL,体外抗氧化试验结果表明,菟丝子总黄酮对DPPH自由基具有较强的清除能力,明显高于抗坏血酸;而对羟自由基、超氧阴离子具有一定的清除能力,但清除能力低于同浓度的抗坏血酸。
Abstract:
Response surface method was used to optimize the extraction technology of total flavonoids from Cuscuta chinesis. On the basis of single-factor test,ethanol concentration,extraction temperature and ratio of water to materials and extraction time were optimized by the Box-Behnken design and response surface method,and the yield of total flavonoids was used as the responsive values. Meanwhile,the antioxidant capacity was measured by scavenging of DPPH·,hydroxyl free radical and superoxide free radical. The results showed that the optimum extraction conditions were as follows:Ethanol concentration was 90%,extraction temperature was 70 ℃,ratio of raw material to liquid was 1:15 g/mL and extracted for 100 min. Under the conditions,the yield of total flavonoids was(34.65±0.002) mg/g,which had a relative error was 0.81% with the expected yield of 34.37 mg/g. This indicated the refluxing extraction process of total flavonoids from Cuscuta chinesis was stable and reliable. IC50 of total flavonoids from Cuscuta chinesis to DPPH free radical,hydroxyl radical and uperoxide free radical were 0.067,7.209 and 0.119 mg/mL,respectively. IC50 of ascorbic acid to DPPH free radical and hydroxyl radical and uperoxide free radical were 0.082,1.731 and 0.054 mg/mL,respectively. The antioxidant activity in vitro showed that total flavonoids from Cuscuta chinesis had a better scavenging effect on DPPH radical and the DPPH scavenging ability of was obviously higher than that of ascorbic acid. The scavenging ability of hydroxyl radical and superoxide free radical was lower than that of ascorbic acid.
百度学术
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