紫色姜总黄酮提取工艺优化及其抗氧化作用研究

Optimization of Extraction Process of Total Flavonoids from Zingiber montanum and Study on Its Antioxidant Effect

研究紫色姜总黄酮的超声提取工艺及其抗氧化活性。以紫色姜为试验材料,选取提取时间、料液比、乙醇体积分数、超声提取功率进行单因素试验和响应面试验,评价各因素对紫色姜总黄酮提取量的影响。通过测定1, 1-二苯基-2-三硝基苯肼自由基(DPPH·)、羟自由基(·OH)的清除作用,评价其抗氧化活性。结果表明,各因素的影响顺序为超声功率>乙醇体积分数>超声时间>料液比。最佳提取工艺为超声功率330 W、超声时间63min、料液比1∶30 g/mL、乙醇体积分数67%。在此条件下,平行3次试验,紫色姜总黄酮平均提取率为33.20 mg/g。紫色姜总黄酮对·OH和DPPH·清除作用随浓度增加而增强,具有浓度依赖性,在0.1~0.6 mg/mL质量浓度范围内,清除率分别为23.24%~44.04%和23.50%~53.57%。紫色姜可采用乙醇超声提取法进行总黄酮的提取,提取物可为医药和保健行业提供优质原料。

It was to study the ultrasonic extraction technology and antioxidant activity of total flavonoids from Zingiber montanum.The extraction time,solid-liquid ratio,ethanol concentration and ultrasonic extraction power were selected to conduct single factor test and response surface test,and the effects of each factor on the extracted amount of total flavonoids from Zingiber montanum were evaluated.The scavenging activities of 1,1-diphenyl-2-trinitrophenylhydrazine free radical(DPPH.)and hydroxyl free radical(OH)were evaluated.The results showed that the order of influence of all factors was ultrasonic power>ethanol concentration>ultrasonic time>solid-liquid ratio.The optimal extraction process was as follows:ultrasonic power of 330 W,ultrasonic time of 63 min,solid-liquid ratio of 1:30 g/mL,and ethanol concentration of 67%.Under these conditions,the extraction rate of total flavonoids from purple ginger was 33.20 mg/g in 3 trials in parallel.The scavenging effects of total flavonoids on-OH and DPPH increased with increasing concentration in a concentration-dependent way.The scavenging rates were 23.24%-44.04%and 23.50%-53.57%,respectively,in the concentration range of 0.1-0.6 mg/mL.The total flavonoids of Zingiber montanum could be extracted by ultrasonic extraction of ethanol,which could provide high quality raw materials for medicine and health care industry.