冰菜总黄酮的提取优化及抗氧化活性研究

Study on the optimization of extraction and the antioxidant activity of total flavonoids in Mesembryanthemum crystallinum

冰菜是近几年引入到我国的一种新型高价值保健蔬菜,日益受到大众喜爱。本研究以冰菜为研究对象,采用超声辅助提取法提取总黄酮,以总黄酮提取率为评价指标,在单因素试验结果的基础上,利用正交法对提取工艺条件进行优化,考察冰菜总黄酮提取物对1,1-二苯基-2-三硝基苯肼(DPPH)和羟基自由基的清除能力。结果表明:在乙醇体积分数为60%、料液比为1:15、提取温度为50℃、提取时间为120 min的条件下,冰菜总黄酮提取率可达4.91%。在质量浓度为0.02~0.10 mg/mL范围内,冰菜总黄酮提取物均具有抗氧化活性,且质量浓度越大,抗氧化能力越高。

Mesembryanthemum crystallinum is a new type of high-value health vegetable introduced into China in recent years,which is increasingly popular in the public.In this study,the M.crystallinum was used as the material to extract total flavonoids by ultrasonic-assisted extraction.Taking the extraction rate of total flavonoids as the evaluation index,on the basis of single-factor test results,the orthogonal extraction method was used to optimize the extraction process conditions,and the scavenging ability of total flavonoids from the M.crystallinum to 1,1-diphenyl-2-picrylhydrazyl(DPPH) and superoxide anion free radical was estimated.The results showed that the extraction rate of the total flavonoids reached 4.91% under the conditions of ethanol concentration of 60%,material-liquid ratio of 1:15,extraction temperature of 50 ℃ and extraction time of 120 minutes.Within the concentration range of 0.02-0.10 mg/mL,the total flavonoids extract of M. crystallinum had antioxidant activity,and the higher the concentration of the extract,the higher the antioxidant capacity.