基于响应面法的台湾香荚兰总黄酮提取工艺优化及抗氧化活性研究

Study on Extraction Process Optimization of Total Flavonoids from Vanilla somai Hayata Based on Response Surface Methodology and Its Antioxidant Activity

为更系统、科学地开发和利用台湾香荚兰(Vanilla somai Hayata)资源,选取提取时间、乙醇浓度、料液比3个因素为自变量,总黄酮含量为因变量,并利用三因素三水平的响应面法优化台湾香荚兰总黄酮的提取工艺;以L抗坏血酸作阳性对照,测定台湾香荚兰总黄酮对DPPH自由基、羟基自由基、超氧阴离子自由基的清除能力和总还原力。研究结果表明,台湾香荚兰中总黄酮的最佳提取工艺为提取时间37.5 min,乙醇浓度45.6%,料液比1∶50.7(g/mL)。总黄酮含量实测为1.19%,RSD值为0.65%。抗氧化试验结果表明,台湾香荚兰中总黄酮对DPPH自由基、羟基自由基、超氧阴离子自由基的IC_(50)值分别为0.0123 mg/mL、0.0159 mg/mL、0.0326 mg/mL,总还原能力为L抗坏血酸的79.2%。台湾香荚兰中总黄酮的提取工艺稳定、可行,且具有较好的重现性,模型预测值与实测值基本一致,其总黄酮具有良好的抗氧化能力,具有广阔的开发利用前景。

In order to develop and utilize Vanilla somai Hayata resources more systematically and scientifically,the extraction time,ethanol concentration and solid liquid ratio were selected as independent variables,and the total flavonoids content was selected as the dependent variable and the extraction process of total flavonoids from V.somai Hayata was optimized by response surface methodology with three factors and three levels.With L ascorbic acid as positive control,the DPPH radical,hydroxyl radical,superoxide anion radical scavenging ability and total reducing power of total flavonoids of V.somai Hayata were determined.The results show that the optimum extraction conditions of total flavonoids from V.somai Hayata were as follows:Extraction time was 37.5 min,ethanol concentration was 45.6%,and the ratio of solid to liquid was 1∶50.7(g/mL).The content of total flavonoids was 1.19%and the RSD value was 0.65%.The results of antioxidant test showed that the IC_(50) values of total flavonoids in V.somai Hayata against DPPH free radical,hydroxyl free radical and superoxide anion free radical were 0.0123 mg/mL,0.0159 mg/mL and 0.0326 mg/mL,respectively.The total reduction ability was 79.2%of L ascorbic acid.The extraction process of total flavonoids from V.somai Hayata was stable,feasible and it had better reproducible.The predicted values of the model were basically consistent with the measured values.Its total flavonoids had good antioxidant capacity and broad prospects for development and utilization.