正交优选中华苦荬菜总黄酮提取工艺及降血糖活性研究

Extraction Process Optimization of Total Flavonoids in Ixeris Chinensis by Orthogonal Design and Antidiabetic Activities

目的:确定乙醇回流提取中华苦荬菜总黄酮的最佳工艺并对其降血糖活性进行考察。方法:在单因素实验的基础上,采用正交实验法研究了提取时间、提取次数、料液比对提取中华苦荬菜总黄酮得率的影响,并通过测定总黄酮对α-淀粉酶和α-葡萄糖苷酶的抑制率来研究其降糖活性。结果:乙醇回流提取中华苦荬菜总黄酮的最佳工艺为,乙醇浓度为40%,提取时间为3 h,提取次数为3次,料液比为1∶8,此条件下提取中华苦荬菜总黄酮的得率为16.610 mg/g,对α-淀粉酶和α-葡萄糖苷酶的抑制率分别为41.4%和52.3%。结论:实验所得提取工艺稳定可行,得率较高,适用于中华苦荬菜总黄酮的提取。此法所提取所得总黄酮具有较强的降血糖活性。

Objective： To study the optimal ethanol refluxing process of total flavonoids in Ixeris Chinensis（ Thunb.） Nakai and to investigate its antidiabetic activities. Methods： Based on the single factor experiment,the effects of extraction time,extraction times and solid- liquid ratio on total flavonoids extracting yield in I.Chinensis were studied by orthogonal test and the antidiabetic activities were evaluated by measuring the inhibition ratio on α- amylase and α- glucosidase. Results： The optimal ethanol refluxing condition of total flavonoids in I. Chinensis was as follows： the ethanol concentration was 40%; the extraction time was 3 h; the extraction times were 3 times; the solid- liquid ratio was 1 ∶ 8; the total flavonoids extracting yield in I.Chinensis was 16. 610 mg / g under this condition; the inhibition ratios on α- amylase and α- glucosidase were 41. 4% and 52. 3%,respectively. Conclusion： The extraction process obtained from the experiment was stable and feasible with high yield,and it can be applied to the extraction of total flavonoids of I. Chinensis.The antidiabetic activities of the total flavonoids extracted by the method are proved.