粉条儿菜总黄酮提取工艺优化及抗氧化、抗炎活性分析

Extraction Process Optimization and Antioxidant,Anti-Inflammatory Activity of Total Flavonoids from Aletris spicata(Thunb.)Franch.

为优化粉条儿菜总黄酮的提取工艺,并探究抗氧化、抗炎活性。本研究以总黄酮得率为指标,采用单因素实验考察乙醇浓度、料液比、提取时间对粉条儿菜总黄酮得率的影响,在此基础上利用Box-Behnke响应面法对提取条件进行优化;以DPPH自由基、ABTS+自由基、羟基自由基清除能力为指标评价粉条儿菜总黄酮的抗氧化活性;采用脂多糖诱导巨噬细胞RAW264.7建立炎症模型以评价粉条儿菜总黄酮抗炎活性。结果表明,粉条儿菜总黄酮的最佳提取工艺为:乙醇浓度40%、料液比1:125 g/mL、提取时间30 min,得到粉条儿菜总黄酮平均得率为1.34%;粉条儿菜总黄酮对DPPH自由基、ABTS+自由基、羟基自由基的清除能力与其质量浓度呈正相关,IC50值分别为5.46、 21.69和56.01μg/mL;粉条儿菜总黄酮在12.5~100μg/mL范围内能明显抑制脂多糖诱导的RAW264.7巨噬细胞NO的分泌,其IC50为6.95μg/mL。该提取工艺稳定、可靠,可用于粉条儿菜总黄酮的提取,且粉条儿菜总黄酮具有一定的抗氧化、抗炎活性。

The objective of this study was to optimize the extraction process of total flavonoids from Aletris spicata(Thunb.)Franch.and explore its antioxidant,anti-inflammatory activity.With the yield of total flavonoids as an evaluation index,single factor tests were used to investigate the effects of ethanol concentration,material liquid ratio and the extraction time on the total flavonoids content of Aletris spicata(Thunb.)Franch.On this basis,the Box-Behnken method was used to optimize the extraction conditions.The antioxidant activity of total flavonoids from Aletris spicata(Thunb.)Franch.were evaluated by measuring DPPH free radical,ABTS+free radical,hydroxyl free radical scavenging ability.The inflammatory model was established by lipopolysaccharide-induced RAW 264.7 macrophages to evaluate the anti-inflammatory activity of total flavonoids from Aletris spicata (Thunb.) Franch.. The results showed that optimum extraction process was ethanol concentration of 40%, material liquid ratio of 1:125 g/mL, the extraction time of 30 min. The average yield of total flavonoids from Aletris spicata (Thunb.) Franch. was 1.34%. The scavenging ability of total flavonoids on DPPH radical, ABTS+ radical and hydroxyl radical were positively correlated with the concentration, and the IC50 values were 5.46, 21.69 and 56.01 μg/mL, respectively. The total flavonoids of Aletris spicata (Thunb.) Franch. could significantly inhibit the secretion of NO in LPS-induced RAW 264.7 macrophages within a certain concentration range, and the IC50 value was 6.95 μg/mL. The extraction process of total flavonoids is stable and reliable, which can be used for the extraction of total flavonoids, and the total flavonoids from Aletris spicata (Thunb.) Franch. has certain antioxidant and anti-inflammatory activity.