金橘叶中总黄酮的提取工艺优化及抗氧化活性研究

Optimization of processing technology of total flavonoids from Fortunella margarita(Lour.)swingle leaves and its antioxidant activity

采用复合酶辅助超声波法优化金橘叶中总黄酮的提取工艺,并对总黄酮的抗氧化活性进行研究。在单因素试验的基础上,采用Box-Behnken响应面分析法考察了酶解温度、乙醇浓度和超声时间对金橘叶总黄酮得率的影响,并优化了金橘叶总黄酮的提取工艺。结果表明,复合酶辅助超声波法提取金橘叶中总黄酮的最佳工艺条件为:纤维素酶和果胶酶比例为1∶1的复合酶,复合酶用量1.0%,酶解温度49℃,酶解时间50min,料液比1∶15(g·mL^(-1)),pH为4.0,乙醇浓度64%,超声时间46min。在此条件下,金橘叶总黄酮得率为3.01%,与预测值较接近,该工艺条件准确可靠。抗氧化实验结果表明,金橘叶总黄酮具有较强的清除DPPH自由基、羟自由基和ABTS+自由基的能力。综上,本研究得到了复合酶辅助超声法提取金橘叶总黄酮的最佳工艺条件,且提取得到的金橘叶总黄酮具有较强的抗氧化活性,为金橘叶的开发及利用提供了一定的科学依据。

The extraction of total flavonoids in Fortunella margarita(Lour.)Swingle leaves by enzyme-assisted ultrasonic technology and its antioxidant activity were studied.On the basis of single factor experiment,Box Behnken response surface method was used to investigate the effects of enzymolysis temperature,ethanol concentration and ultrasonic time on the yield of total flavonoids from Fortunella margarita(Lour.)Swingle leaves,and the extraction process was optimized.The results showed that optimum conditions of extraction were:ration of cellulase:pectinase 1∶1(g·g^(-1)),compound enzyme dosage 1.0%,enzymolysis temperature 49℃,enzymolysis time 50min,ration of material-liquid 1∶15(g·mL^(-1)),pH value 4.0,ethanol concentration 64%,and ultrasonic time 46min.Under the above conditions,the yield of total flavonoids from Fortunella margarita(Lour.)Swingle leaves was 3.01%,which was close to the predictive result,and extraction conditions were accurate and reliable.The antioxidant assays showed that total flavonoids of Fortunella margarita(Lour.)Swingle leaves showed a strong antioxidant activity on scavenging DPPH,·OH and ABTS+radicals.In summary,the best extraction conditions of total flavonoids from Fortunella margarita(Lour.)Swingle leaves by enzyme-assisted ultrasonic method was obtained and the total flavonoids had strong antioxidant activity.The results can provide a reference for the future development and utilization of Fortunella margarita(Lour.)Swingle leaves.