黄芥籽粕黄酮提取及其抗氧化活性

Extraction and Antioxidant Activity of Flavonoids from Brassica juncea L. Seed Meal

以黄酮得率为考察指标,通过单因素实验结合响应面分析的方法,优化了黄芥籽粕中黄酮超声辅助提取工艺,并采用清除DPPH·和·OH法测定其抗氧化活性。结果显示:黄芥籽粕黄酮超声辅助提取最佳工艺条件为:乙醇体积分数71%,料液比(g/mL)1∶16,超声功率280 W、提取温度30℃,提取时间41 min。在此工艺条件下,黄芥籽粕黄酮得率为10.042 mg/g,与理论预测值10.134 mg/g的相对误差为0.91%。黄芥籽粕黄酮与BHT清除DPPH·的IC50分别为3.80、6.21μg/mL;清除·OH的IC50分别为2.18、5.87μg/mL。表明响应面法优化的黄芥籽粕黄酮超声辅助提取工艺稳定可行,黄芥籽粕黄酮具有强的抗氧化活性。

In the present study, the ultrasonic-microwave assisted extraction of flavonoids from Brassica juncea L. seed meal were optimized with flavonoid yield as index by single-factor experiments combined with response surface methodology. The antioxidative activity of flavonoids was measured via scavenging DPPH· and ·OH. The results showed that the optimal extraction conditions: ethanol volume fraction was 71%, ratio of solid to liquid(g/mL) was 1∶16, ultrasonic power was 280 W, extraction temperature was 30 ℃, and extraction time was 41 min. Under such condition, the yield of flavonoids from Brassica juncea L. seed meal was 10.042 mg/g, and the relative error with theoretical prediction value 10.134 mg/g was 0.91%, respectively. The IC50 of flavonoids from Brassica juncea L. seed meal and BHT for scavenging DPPH· were 3.80 μg/mL and 6.21 μg/mL, respectively;and the IC50 were 2.18 μg/mL and 5.87 μg/mL for scavenging ·OH, respectively. The ultrasonic-assisted extraction of flavonoids from Brassica juncea L. seed meal optimized by response surface methodology were proven to be stable and feasible, and the flavonoids from Brassica juncea L. seed meal presented strong antioxidant activity.