黑曲霉发酵法辅助提取瞿麦黄酮及抗氧化活性研究

Study on Extraction of Flavonoids from Dianthus superbus Assisted with Aspergillus niger Fermentation and Its Antioxidant Activity

[目的]研究瞿麦黄酮的不同提取方法及抗氧化活性。[方法]采用黑曲霉固体发酵法、液体发酵法分别辅助提取瞿麦黄酮,与超声提取瞿麦黄酮得到总黄酮含量进行比较。通过测定瞿麦黄酮对羟基自由基、DPPH自由基的清除作用,对其抗氧化活性进行研究。[结果]黑曲霉固体发酵法得到的瞿麦黄酮含量高于液体发酵法,两者均高于超声提取的瞿麦黄酮含量。瞿麦黄酮的提取物对羟基自由基、DPPH自由基有良好的清除作用,其IC50值分别为0.065和0.046 g/L。[结论]该研究为瞿麦黄酮的开发与利用提供了新方法。

[Objective] The research aimed to study the different extraction methods of flavonoids from Dianthus superbus and its antioxidant activity.[Method]Aspergillus niger solid fermentation and liquid fermentation were used to assist the extracting of flavonoids from Dianthus superbus,and the content of them were compared with that by the ultrasonic extraction method. Its antioxidant activity of flavonoids from Dianthus superbus was analyzed by measuring the scavenging action of flavonoids on hydroxyl radical and DPPH radical.[Result]The content of flavonoids by Aspergillus niger solid fermentation was higher than that of liquid fermentation,both of them were higher than that of ultrasonic extraction. The extract of flavonoids from Dianthus superbus had good scavenging effect on hydroxyl radical and DPPH radical. The IC50 of scavenging hydroxyl radical and DPPH radical were 0. 065 and 0. 046 g/L,respectively.[Conclusion]The study provides a new method for the development and utilization of flavonoids from Dianthus superbus.