生姜总黄酮甲醇浸提工艺的响应面优化及提取液对羟自由基清除活性

Optimization of Extract Methodology of Total Flavonoids From Ginger and Hydroxyl Radicals Scavenging Effect

以生姜为试材,甲醇水溶液为溶剂,采用浸提法提取总黄酮,通过设计单因素试验和Box-benhnken design响应面优化生姜总黄酮的提取工艺,大孔树脂吸附纯化总黄酮提取液,设计体外抗氧化试验,探究了甲醇浸提生姜总黄酮工艺的响应面优化过程及提取物对羟自由基的清除活性,以期为生姜作为调味品的营养和药用价值开发应用提供前期研究基础。结果表明:甲醇浸提生姜总黄酮的最佳工艺条件为甲醇体积分数60%、料液比3∶30g·mL^(-1)、浸提温度60℃和浸提时间3.0h,在此条件下,试验测得总黄酮得率最大值为0.497%。与多元响应模型理论预测值0.538%吻合良好,佐证了响应面分析是一种多变量复杂工艺过程优化的有效方法,获得的多元回归模型对目标响应值具有精准的预测作用。体外抗氧化活性对照试验结果显示,相同浓度的3种抗氧化剂对·OH清除活性依次为抗坏血酸>BHT>生姜总黄酮,3种抗氧化剂的浓度和清除率有显著的量-效关系。

The total flavonoids were extracted from ginger by using methanol as solvent. The extraction process was optimized by single factor test and Box-benhnken design, the total flavonoids were purified by macroporous resin. In vitro antioxidant test was also designed. In order to provide the preliminary research basis for the development and application of nutrition and medicinal value of the ginger as condiment, the optimization process of the total flavonoids extraction by response surface methodology and the scavenging effect on hydroxyl radical were studied. The results indicated that the optimum extract conditions were methanol concentration of 60%, solid-liquid ratio of 3 ： 30 g · mL-1 , extraction temperature of 60 ℃ and time of 3.0 hours. The maximum experimental extraction ratio was 0. 497% by RSM under the optimum extract conditions. The experimental extraction ratio matched well with the theoretical value of 0. 538% by solving the multiple regression equation. RSM had been proved to be an effective technique for optimization of extraction process and the fitted quadratic model had a predictive effect on target extracts. The scavenging effect of ginger extracts, BHT and L-ascorbic acid on ·OH with the same concentration were sorted by L-aseorbic acid〉 BHT〉 ginger extract, and all the three antioxidant regents displayed a significant dose-effect relationship.