牡丹果皮黄酮工艺优化及抗氧化性研究

Optimization of Flavonoids Extraction from Paeonia suffruticosa Pericarp by Ultrasonic Method and Antioxidant Ability

目的优化牡丹果皮黄酮提取工艺,并评价其抗氧化活性。方法以凤丹牡丹果皮为试验材料,研究乙醇体积分数、液料比、提取温度、超声功率等4个因素对牡丹果皮黄酮得率的影响,用正交法优化超声提取牡丹果皮黄酮的工艺条件。结果牡丹果皮黄酮的最佳提取工艺组合为乙醇浓度50%、液料比25ml·g-1、提取温度80℃、超声功率700W,黄酮得率1.72%。牡丹果皮黄酮提取物具有较高的清除ABTS自由基、DPPH自由基活性。结论优化的凤丹牡丹果皮黄酮工艺方法简便、得率高,得到的黄酮具有较强的抗氧化活性。

Objective To optimize the extraction of flavonoids frompaeonia suffruticosa Fengdan Pericarpand investigate their antioxidant activity.Methods The effects of ethanol concentration,liquid-tosolid ratio,extraction temperature and ultrasonic power on the extraction of flavonoids from Paeonia suffruticosa Fengdan pericarp were investigated.Based on the single factor test,an orthogonal experiment was used to find the optimum conditions for extracting flavonoids.Results The optimum extraction technology was as follows:the concentration of ethanol 50%,the liquid to solid ratio 25 ml·g^-1,the extraction temperature 80℃,and the ultrasonic power 700 W with a flavonoids yield of 1.72%.The extracted flavonoids had good antioxidant activity on ABTS and DPPHin vitro.Conclusion The optimum extraction technology of flavonoids from Paeonia suffruticosa Fengdan pericarp is simple and productive,and the extraced flavonoids have good antioxidant activity.