芦荟炒制品中总黄酮提取工艺优化及抗氧化活性研究

Optimization of extraction process and antioxidant activity of total flavonoids from Aloe vera stir-fry products

目的:优化芦荟炒制品中总黄酮提取工艺,并探讨其抗氧化活性。方法:采用单因素试验和响应面法优化提取工艺,运用紫外分光光度法测定不同产地芦荟生品与炒制品中总黄酮含量,通过DPPH·、ABTS^(+)·、·OH及FRAP法研究其抗氧化活性,并通过Pearson相关系数分析总黄酮得率与抗氧化活性的相关性。结果:芦荟炒制品中总黄酮的最佳提取工艺为浸泡时间3 h、超声时间15 min、乙醇体积分数60%、料液比1∶10(g/mL)。炒制后,芦荟中总黄酮含量有所提高,8个产地芦荟生品与炒制品总黄酮对4种自由基均具有一定的清除作用,且与其浓度呈正相关,具有良好的抗氧化活性。相关性分析表明抗氧化能力与总黄酮得率均呈显著相关性。结论:优选的芦荟炒制品中总黄酮提取工艺合理可行,且具有较强的抗氧化活性。

Objective:To optimize the extraction process of total flavonoids from Aloe vera stir-fry products and investigate its antioxidant activity.Methods:Single factor test and response surface method were used to optimize the extraction process,The content of total flavonoids in Aloe vera raw and fried products from different areas was determined by UV spectrophotometry,The antioxidant activity was studied by DPPH·,ABTS^(+)·,·OH and FRAP methods,the correlation between total flavonoids yield and antioxidant activity was analyzed by Pearson correlation.Results:The optimal extraction conditions were as follows soaking time 3 h,ultrasonic time 15 min,ethanol volume fraction 60%and solid-liquid ratio 1∶10(g/mL).The content of total flavonoids in Aloe vera increased.The total flavonoids of Aloe vera raw and fried products from 8 producing areas had certain scavenging effect on four kinds of free radicals,and the concentration was positively correlated with that of Aloe vera,showing good antioxidant activity.Correlation analysis showed that antioxidant capacity was significantly correlated with total flavonoid yield.Conclusion:The optimized extraction process of total flavonoids from Aloe vera stir-fried products is reasonable and feasible,and has strong antioxidant activity.