大果木姜子黄酮的提取工艺优化及抗氧化活性研究

Study on extraction process optimization and antioxidant activity of flavonoids from Cinnamomum migao H.W.Li seed

为研究大果木姜子黄酮的最佳提取工艺及其抗氧化效果,本试验以大果木姜子为研究对象,通过单因素试验分析了提取时间、超声功率、液料比、乙醇浓度和超声温度对大果木姜子黄酮含量和抗氧化活性的影响,在此基础上,采用总评归一-响应面法优化出的最佳提取条件进行验证。结果表明:大果木姜子黄酮最佳提取条件为液料比40:1(mL/g),提取时间35 min,超声功率60 W,此条件下黄酮含量为2.48%,对DPPH自由基清除活性为93.18%。经总评归一-响应面优化得到的超声提取工艺稳定、可靠,可用于大果木姜子黄酮的提取,且具有较好的抗氧化活性。

To provide a reference basis for the development of flavonoids from Cinnamomum migao H.W.Li seeds as natural antioxidants,this experiment took Cinnamomum migao H.W.Li seeds as the research object,and analyzed the effects of extraction time,ultrasonic power,material-to-liquid ratio,ethanol concentration and ultrasonic temperature on ginger seeds through a single factor experiment.Based on this,the best extraction conditions optimized by the general evaluation normalization-response surface method were used to verify the effect of the extraction rate and antioxidant activity of flavonoids.The results showed that the best extraction conditions for flavonoids were:feed liquid fatio was 40:1(mL/g),the ultrasonic time was 35min,the ultrasonic power was 60 W. Under these conditions,the flavonoid yield was 2.48%. DPPH free radicals were scavenged,and the activity was 93.18%.The ultrasonic extraction process obtained by the general evaluation-response surface optimization was stable and reliable.It could be used for the extraction of flavonoids from Cinnamomum migao H.W.Li seeds and has good antioxidant activity.