响应面优化牡丹籽壳总黄酮超声波提取工艺及抗氧化活性研究

Optimization of ultrasound extraction of total flavonoids from peony seed shell by response surface methodology and its antioxidant activity

采用超声波法提取牡丹籽壳中总黄酮。通过单因素试验分别考察乙醇体积分数、料液比、超声功率、超声时间、提取温度对总黄酮得率的影响,在此基础上采用响应面法优化超声波提取工艺条件。以抗氧化剂V_C为对照,采用DPPH法测定牡丹籽壳总黄酮的体外抗氧化活性。结果表明:超声波提取牡丹籽壳总黄酮最佳工艺条件为乙醇体积分数60%、料液比1∶50、超声功率250 W、超声时间50 min、提取温度40℃,在此条件下牡丹籽壳总黄酮得率为13.66%;牡丹籽壳总黄酮对DPPH自由基的清除能力优于V_C,且其抗氧化活性与质量浓度呈一定的量效关系。

Flavonoids were extracted from peony seed shell by ultrasound extraction method, and the effects of volume fraction of ethanol, solid-liquid ratio, ultrasonic power, extraction time and extraction temperature on the yield of total flavonoids were studied by single factor experiment. Based on this, the extraction conditions were optimized by response surface methodology. Using VC as control, the antioxidant activity of total flavonoids from peony seed shell was assessed by DPPH method. The results demonstrated that the optimal extraction conditions were obtained as follows： volume fraction of ethanol 60%, solid-liquid ratio 1∶50, ultrasonic power 250 W, extraction time 50 min and extraction temperature 40℃. Under these conditions, the yield of flavonoids was 13.66%. The scavenging ability of flavonoids extracted from peony seed shell on DPPH free radical was stronger than that of VC, and the antioxidant ability and mass concentration were in a concentration-dependent manner.