滇黄芩总黄酮酶解超声提取工艺及抗氧化活性研究

Enzymatic-ultrasonic extraction of total flavonoids from Scutellaria amoena and its antioxidant activities

该文研究了滇黄芩总黄酮酶解超声提取的工艺条件及总黄酮的抗氧化活性。结果表明,纤维素酶解超声工艺对滇黄芩总黄酮的提取具有协同作用,提高总黄酮提取得率。在超声功率100 W条件下,通过单因素和正交试验,得出酶解超声最佳工艺条件为提取时间4 h、乙醇体积分数55%、加酶量50 U/g(干原料)、液料比30∶1(m L∶g)、提取温度50℃,在此条件下,平均提取得率为24.03%。抗氧化实验研究表明,滇黄芩总黄酮对超氧阴离子和羟自由基的清除率IC_(50)分别为0.14 mg/m L、0.20 mg/m L。

The enzymatic-ultrasonic extraction condition of total flavonoids from Scutellaria amoena and its antioxidant activities were studied. The results indicated that enzymatic-ultrasonic method had synergistic effect on total flavonoids extraction from S. amoena, and had higher extraction rate. The optimum condition of enzymatic-ultrasonic extraction was obtained through single factor test and orthogonal test at the ultrasound power of 100 W. The optimal conditions were determined as follows： extraction time 4 h, ethanol concentration 55%, enzyme addition 50 U/g （dry material）, liquid to solid ratio 30：1, extraction temperature 50℃. Under the condition, the total flavonoids were 24.03%. The antioxidant tests results indicated that scavenging capacity （IC50） of S. amoena total flavonoids towards superoxide anion and hydroxyl radicals were 0.14 mg/ml and 0.20 mg/ml, respectively.