Optimization of Extraction Process of Flavonoids from <i>Lycium ruthenicum</i> Murr. by Plackett-Burnman with Response Surface Methodology and Its Antioxidation Activity

WANG Chunlin; WU Yun; LU Yani; HAN Minghu; WANG Lipeng; HU Haobin

doi:10.13386/j.issn1002-0306.2021010239

Volume 42 Issue 18

Sep. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(18): 218-225. > DOI: 10.13386/j.issn1002-0306.2021010239

WANG Chunlin, WU Yun, LU Yani, et al. Optimization of Extraction Process of Flavonoids from Lycium ruthenicum Murr. by Plackett-Burnman with Response Surface Methodology and Its Antioxidation Activity[J]. Science and Technology of Food Industry, 2021, 42(18): 218−225. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021010239.

Citation:

PDF (1101 KB)

Optimization of Extraction Process of Flavonoids from Lycium ruthenicum Murr. by Plackett-Burnman with Response Surface Methodology and Its Antioxidation Activity

1.
College of Life Science and Technology, Longdong University, Qingyang 745000, China
2.
College of Chemistry and Chemical Engineering, Longdong University, Qingyang 745000, China

More Information

Received Date: January 31, 2021
Available Online: July 20, 2021

Graphical Abstract

Abstract

Abstract

To optimize the extraction conditions of flavonoids from Lycium ruthenicum by Plackett-Burnman combined with response surface methodology and evaluate its antioxidant activity. The factors with significant influence and response surface center were determined by investigating the effects of five factors on extraction rate based on Plackett-Burnman design test and the steepest ascent serach experiment. Meanwhile, the extraction technology was optimized by Box-Behnken response surface methodology. The antioxidant activity of flavonoids from Lycium ruthenicum Murr. was evaluated by using FRAP, ABTS and DPPH, which was then compared with that of ascorbic acid in parallel. Results indicated that the optimized process conditions were as follows: Ethanol volume fraction 51%, liquid to solid ratio 30:1, extraction temperature 62 ℃, extraction time 42 min, ultrasonic power 240 W, the extraction rate was up to 42.0974 mg/g(raw material) and the RSD with the theoretical value was 3.24%. The antioxidant activity tests revealed that the ferric reducing capacity of flavonoids from Lycium ruthenicum Murr. was stronger than that of ascorbic acid, the IC₅₀of ABTS and DPPH radical scavenging activities of Lycium ruthenicum Murr. flavonoids were 0.0252 and 0.0272 mg/mL, respectively, which were higher than those of ascorbic acid, and the antioxidant activity of flavonoids followed a dose-dependent manner at all the tested concentrations. This study would provide a theoretical basis for the further development of Lycium ruthenicum Murr. resources and the extension its industrial production chain.
- Lycium ruthenicum Murr.,
- flavonoids,
- extraction process,
- optimization,
- antioxidant property

FullText(HTML)

References (30)

References

[1]	Peng Y J, Yan Y M, Wan P, et al. Gut microbiota modulation and anti-inflammatory properties of anthocyanins from the fruits of Lycium ruthenicum Murray in dextran sodium sulfate-induced colitis in mice[J]. Free Radical Biology and Medicine,2019,136:96−108. doi: 10.1016/j.freeradbiomed.2019.04.005
[2]	Tian B M, Zhao J H, An W, et al. Lycium ruthenicum diet alters the gut microbiota and partially enhances gut barrier function in male C57BL/6 mice[J]. Journal of Functional Foods,2019,52:516−528. doi: 10.1016/j.jff.2018.11.034
[3]	双全, 张海霞, 卢宇, 等. 野生黑果枸杞化学成分及抗氧化活性研究[J]. 食品工业科技,2017,38(4):94−100. [Shuang Q, Zhang H X, Lu Y, et al. The research on chemical componentand antioxidant activity of wild Lycium ruthenicum[J]. Science and Technology of Food Industry,2017,38(4):94−100.
[4]	张霞, 张芳, 高晓娟, 等. 不同干燥方法对黑果枸杞中活性成分含量及其抗氧化活性的影响[J]. 中国中药杂志,2017,42(20):3926−3931. [Zhang X, Zhang F, Gao X J, et al. Effects of different drying methods on content of bioactive component andantioxidant activity in Lycium ruthenicum[J]. China Journal of Chinese Materia Medica,2017,42(20):3926−3931.
[5]	尹民强, 吴金龙, 王天琦, 等. 黑果枸杞抗氧化能力评价及比较研究[J]. 中国果菜,2019,39(11):52−56. [Yin M Q, Wu J L, Wang T Q, et al. Evaluation and comparative study on antioxidant capacity of Lycium ruthenicum Murr[J]. China Fruit & Vegetable,2019,39(11):52−56.
[6]	Zhang J T, Dong Y S, Tanzeela N, et al. Effect of superfine-grinding on the physicochemical and antioxidant properties of Lycium ruthenicum Murray powders[J]. Powder Technology,2020,372:68−75. doi: 10.1016/j.powtec.2020.05.097
[7]	Ni W H, Gao T T, Wang H L, et al. Anti-fatigue activity of polysaccharides from the fruits of four Tibetan Plateau indigenous medicinal plants[J]. Journal of Ethnopharmacology,2013,150(2):529−535. doi: 10.1016/j.jep.2013.08.055
[8]	曹茸茸. 黑果枸杞抗运动疲劳作用研究[D]. 兰州: 甘肃中医药大学, 2018. Cao R R. Study on the anti-fatigue effects of Lycium ruthenium[J]. Lanzhou: Gansu University of Chinese Medicine, 2018.
[9]	Zhang G, Chen S S, Zhou W, et al. Anthocyanin composition of fruit extracts from Lycium ruthenicum and their protective effect for gouty arthritis[J]. Industrial Crops and Products,2019,129:414−423. doi: 10.1016/j.indcrop.2018.12.026
[10]	Luo Y, Fang J L, Yuan K, et al. Ameliorative effect of purified anthocyanin from Lycium ruthenicum on atherosclerosis in rats through synergistic modulation of the gut microbiota and NF-κB/SREBP-2 pathways[J]. Journal of Functional Foods,2019,59:223−233. doi: 10.1016/j.jff.2019.05.038
[11]	林丽, 李进, 李永洁, 等. 黑果枸杞花色苷对氧化低密度脂蛋白损伤血管内皮细胞的保护作用[J]. 中国药学杂志,2013,48(8):606−611. [Lin L, Li J, Li Y J, et al. Protective effects of Lycium ruthenicum anthocyanins on the vascular endothelial cells with oxidative injury by oxidized low-density lipoprotein in vitro[J]. Chinese Pharmaceutical Journal,2013,48(8):606−611.
[12]	Wang H Q, Li J N, Tao W W, et al. Lycium ruthenicum studies: Molecular biology, phytochemistry and pharmacology[J]. Food Chemistry,2018,240:759−766. doi: 10.1016/j.foodchem.2017.08.026
[13]	张媛媛, 管棣, 谢青兰, 等. 黄酮体外抗氧化作用研究[J]. 中成药,2007,29(3):342−345. [Zhang Y Y, Guan D, Xie Q L, et al. Antioxidative effect of xanthones in vitro[J]. Chinese Traditional Patent Medicine,2007,29(3):342−345. doi: 10.3969/j.issn.1001-1528.2007.03.009
[14]	李淑珍. 黑果枸杞总黄酮制备工艺优化和抗氧化、降血脂活性及成分研究[D]. 乌鲁木齐: 新疆师范大学, 2009. Li Shuzhen. Optimization preparating technology and activities of anti-oxidation, hypolipidemic and compositions of the total flavonoids from Lycium ruthenicum[D]. Wulumuqi: Xinjiang Normal University, 2009.
[15]	段亚云, 李建颖, 程瑶, 等. 响应面法优化超声波-微波协同提取黑果枸杞叶总黄酮工艺[J]. 食品研究与开发,2018,39(21):100−105. [Duan Y Y, Li J Y, Cheng Y, et al. Optimization of ultrasonic-microwave synergy extraction of total flavonoids from Lycium ruthenicum leaves by response surface methodology[J]. Food Research and Development,2018,39(21):100−105. doi: 10.3969/j.issn.1005-6521.2018.21.017
[16]	韩爱芝, 白红进, 耿会玲. 响应面法优化超声辅助提取黑果枸杞叶片总黄酮的工艺研究[J]. 西北林学院学报,2013,28(1):114−118. [Han A Z, Bai H J, Geng H L, et al. Optimization of ultrasound-assisted extraction of total flavonoids from Lycium ruthenicum leaves by response surface methodology[J]. Journal of Northwest Forestry University,2013,28(1):114−118. doi: 10.3969/j.issn.1001-7461.2013.01.22
[17]	古丽巴哈尔·卡吾力, 高晓黎, 常占瑛, 等. 黑果枸杞总黄酮提取工艺优化及抗氧化活性[J]. 江苏农业科学,2017,45(22):213−217. [Gulibahaer Kawuli, Gao X L, Chang Z Y, et al. Study on optimization of extraction process of flavonoids from Lycium ruthenicum Murr. and its antioxidation activityxidation activity[J]. Jiangsu Agricultural Sciences,2017,45(22):213−217.
[18]	李进, 李淑珍, 冯文娟, 等. 黑果枸杞叶总黄酮的体外抗氧化活性研究[J]. 食品科学,2010,31(13):259−262. [Li J, Li S Z, Feng W J, et al. In vitro antioxidant and free radical scavenging activities of total flavonoids from the leaves of Lycium ruthenicum Murr[J]. Food Science,2010,31(13):259−262.
[19]	李淑珍, 李进. 黑果枸杞黄酮降血脂作用[J]. 时珍国医国药,2012,23(5):1072−1074. [Li S Z, Li J. Hypolipidemic activity of the total flavonoids from Lycium ruthenicum Murr[J]. Lishizhen Medicine and Materia Medica Research,2012,23(5):1072−1074. doi: 10.3969/j.issn.1008-0805.2012.05.009
[20]	李淑珍, 李进. 黑果枸杞叶黄酮降血脂及抗氧化活性的研究[J]. 北方药学,2011,8(11):23−24. [Li S Z, Li J. Study on hypolipidemic and antioxidant activity of the total flavonoids from Lycium ruthenicum Murr J]. Journal of North Pharmacy,2011,8(11):23−24.
[21]	艾克山·吾拉木, 谭扬扬, 古丽巴哈尔·卡吾力. 黑果枸杞中总黄酮的降脂活性研究[J]. 新疆医科大学学报,2019,42(8):1063−1067. [Aikeshan Wulamu, Tan Y Y, Gulibahaer Kawuli. Study on the lipid-lowering activity of total flavonoids in Lycium ruthenicum Murr[J]. Journal of Xinjiang Medical University,2019,42(8):1063−1067. doi: 10.3969/j.issn.1009-5551.2019.08.022
[22]	艾克山·吾拉木. 黑果枸杞总黄酮分离纯化及其降脂、抗肝癌活性初步研究[D]. 乌鲁木齐: 新疆医科大学, 2020. Aikeshan Wulamu. Preliminary study on isolation and purification of total flavonoids from Lycium ruthenicum Murr. and its lipid-lowering and antihepatocarcinogenic activity[D]. Wulumuqi: Xinjiang Medical University, 2020.
[23]	唐远江, 余波, 刘镜, 等. 运用Plackett-Burnman设计和Box-Behnken-响应面法优化地榆没食子酸提取工艺[J]. 贵州农业科学,2019,47(4):131−135. [Tang Y J, Yu B, Liu J, et al. Extraction optimization of gallic acid from Sanguisorba officinalis by Plackett-Burnman design and Box-Behnken response surface methodology[J]. Guizhou Agricultural Sciences,2019,47(4):131−135. doi: 10.3969/j.issn.1001-3601.2019.04.029
[24]	管志美, 彭艳梅, 王银, 等. 基于Plackett-Burnman设计和Box-Behnken效应面法优化南宝戒毒清胶囊提取工艺[J]. 中药与临床,2018,9(5):20−24. [Guan Z M, Peng Y M, Wang Y, et al. Study on the extraction technology of Nanbaojieduqing capsule by Plackett-Burman design and Box-Behnken design-response surface methodology[J]. Pharmacy and Clinics of Chinese Materia Medica,2018,9(5):20−24.
[25]	武芸, 马世荣, 王春林, 等. 大叶藜叶中总黄酮含量的测定[J]. 安徽农业科学,2015,43(34):164−165. [Wu Y, Ma S R, Wang C L, et al. Determination of total flavone in the leaf of Chenopodium hybridum L doi: 10.3969/j.issn.0517-6611.2015.34.061 J]. Journal of AnhuiAgricultural Sciences,2015,43(34):164−165. doi: 10.3969/j.issn.0517-6611.2015.34.061
[26]	Pavlić B, Kaplan M, Bera O, et al. Microwave-assisted extraction of peppermint polyphenols artificial neural networks approach[J]. Food and Bioproducts Processing,2019(118):258−269.
[27]	Sarikurkcy C, Tepe B, Semiz D K, et al. Evaluation of metal concentration and antioxidant activity of three edible mushrooms from Mugla, Turkey[J]. Food and Chemical Toxicology,2010(48):1230−1233.
[28]	胡春, 丁霄霖. 黄酮类化合物在不同氧化体系中的抗氧化作用研究[J]. 食品与发酵工业,1996(3):46−53. [Hu C, Ding X L. Anitoxidant effect of flavonoid in different oxidation systems[J]. Food and Ferrnentation Industries,1996(3):46−53. doi: 10.3321/j.issn:0253-990X.1996.03.009
[29]	李铉军, 崔胜云. 抗坏血酸清除DPPH自由基作用机理[J]. 食品科学,2011,32(1):86−90. [Li X J, Cui S Y. DPPH radical scavenging mechanism of ascorbic acid[J]. Food Science,2011,32(1):86−90.
[30]	李兆君, 丁润梅. 宁夏枸杞与黑果枸杞总黄酮含量及抗自由基活性的比较研究[J]. 食品研究与开发,2014,35(12):39−41. [Li Z J, Ding R M. Comparative studies the content of total flavonoids and anti-free radical between Ningxia wolfberry and black wolfberry[J]. Food Research and Development,2014,35(12):39−41.

Supplements (0)

Cited By

Cited by

Periodical cited type(4)

1.	季佳琪，李明初，李冬霞，谭雅宁，高爽，王颉，牟建楼. 高温蒸煮结合蜗牛酶法改性葡萄皮不溶性膳食纤维工艺优化及体外降血糖作用. 食品工业科技. 2024(16): 249-258 . 本站查看
2.	林良美，肖少香，张丽红. 响应面优化复合酶法提取红薯皮膳食纤维. 粮食科技与经济. 2024(04): 96-100+115 .
3.	竹娟，王译晗，陈立莉，曲文鑫，刘荣. 芍药花提取物中黄酮的测定及其体外抗氧化和降脂活性研究. 天然产物研究与开发. 2024(11): 1838-1844+1899 .
4.	赵习爱，傅婧，任娟蕊. 燕麦萌动对膳食纤维结构和功能的影响. 食品与发酵工业. 2024(24): 229-237 .