超声波酶法辅助提取紫萁黄酮工艺及抗氧化活性研究

Study on Ultrasonic Enzyme-Assisted Extraction Process and Antioxidant Activity of Flavonoids from Osmunda japonica

以紫萁为原料,采用单因素和Box-Behnken响应面试验设计优化超声波酶法辅助提取紫萁黄酮的工艺条件,并分析了紫萁黄酮的体外抗氧化活性。结果显示,紫萁黄酮的最佳提取工艺条件为超声时间20 min、纤维素酶添加量0.98%、液料比44 mL/g、乙醇浓度40%、纤维素酶解时间40 min、超声功率300 W,在该工艺条件下,紫萁黄酮的得率可达4.371%;紫萁黄酮清除DPPH、ABTS自由基的IC_(50)值分别为0.169、0.101 mg/mL,其抗氧化能力随供试质量浓度的升高而逐渐加强,具有一定的量效关系。该研究结果可为紫萁资源的进一步开发利用提供理论依据。

The ultrasonic enzymatic-assisted extraction process of O.japonica flavonoids was optimized by single-factor test and Box-Behnken response surface methodology,and the in vitro antioxidant activity of O.japonica flavonoids was analyzed.The results showed that the optimum extraction conditions of O.japonica flavonoids were as follows:ultrasonic time as 20 min,cellulase addition amount as 0.98%,liquid-solid ratio as 44 mL/g,ethanol concentration as 40%,cellulase hydrolysis time as 40 min,ultrasonic power as 300 W.Under these conditions,the extraction rate of O.japonica flavonoids could reach 4.371%.The IC_(50) values of DPPH and ABTS radicals scavenged by O.japonica flavonoids were 0.169 and 0.101 mg/mL,respectively.The antioxidant capacity gradually strengthened with the increase of O.japonica flavonoids concentration,indicating a certain quantitative-effect relationship.The results could provide a theoretical basis for further exploitation and utilization of O.japonica resources.