苦笋总黄酮提取工艺优化及其体外抗炎抗氧化活性研究

Optimization of the Extraction Process of Total Flavonoids from the Shoots of Pleioblastus amarus and Evaluation of Its Anti-Inflammatory and Antioxidant Activities in Vitro

【目的】探索苦笋总黄酮最佳提取工艺条件及其体外抗氧化抗炎活性。【方法】以苦笋为原料,采用超声辅助提取法,通过单因素实验及Box-Behnken响应曲面法筛选出最佳提取工艺,并评估苦笋总黄酮提取物的体外抗氧化抗炎活性。【结果】苦笋总黄酮最佳提取工艺为:料液比1∶30 g/mL,提取温度51℃,提取时间23 min,乙醇浓度87%,提取溶液pH值为6,超声功率200 W。在此条件下苦笋总黄酮提取率为10.61%;苦笋总黄酮浓度为0.5 mg/mL时,FRAP值达到3.04 mmol/L,对DPPH自由基、羟基自由基和ABTS自由基的清除率分别为88.73%、60.22%和72.38%,其IC_(50)值分别为0.07 mg/mL、0.39 mg/mL和0.23 mg/mL;苦笋总黄酮浓度为1.20 mg/mL时,NO产生抑制率可达到93.94%。【结论】苦笋总黄酮提取工艺切实可行,并且苦笋总黄酮提取物具有一定的抗氧化抗炎活性。

【Objective】The purpose of this experiment was to study the optimum total flavonoids extrac⁃tion process and the antioxidant and anti-inflammatory activity in vitro.【Method】Using the shoots of Pleioblastus amarus as raw material,this study used ultrasound-assisted extraction method was used,single factor test and Box-Behnken design to select optimum extraction conditions and evaluate its anti⁃oxidant activity and anti-inflammatory activity in vitro.【Result】The optimum extraction conditions of total flavonoids were as follows:solid-liquid ratio 1∶30 g/mL,the ethanol concentration is 87%,micro⁃wave power 200 W,pH value is 6,extraction temperature 51℃,extraction time 23 minutes.Under these conditions,the extracted yield of the total flavonoids was up to 10.61%;When the total flavonoids concen⁃tration was 0.5 mg/mL,the FRAP value reached 3.04 mmol/L,and the scavenging rates of DPPH radical,hydroxyl radical and ABTS radical were 88.73%,60.22%and 72.38%,the IC_(50) values were 0.07 mg/mL,0.39 mg/mL and 0.23 mg/mL.Respectively,when the total flavonoid concentration was 1.20 mg/mL,the inhibition rate of NO production could reach 93.94%.【Conclusion】The extraction process of the total flavonoids of the shoots of pleioblastus amarus was feasible,and the total flavonoids extract had certain antioxidant and anti-inflammatory activity.