黄花獐牙菜中总酮的精制及抗氧化活性研究

Optimization of Extraction Technology of Total Xanthones from Swertia kingii Hook. F. Using Response Surface Methodology and Their Antioxidant Activity in Vitro

为优化黄花獐牙菜总酮的精制工艺、评价总酮的抗氧化活性,采用响应面法优化D-101大孔树脂对黄花獐牙菜总酮的精制工艺,以及DPPH、FRAP、·OH法评价总酮的抗氧化活性。结果表明:大孔树脂洗脱过程最佳工艺为:洗脱液体积分数50%乙醇,流速3.5 mL·min-1,用量11 BV。总酮清除DPPH·活性相对VC为46.34%,相对BHT为313.57%;反映总抗氧化能力的FRAP值为918±10 mg Trolox·g-1总酮;总酮清除·OH活性在质量<0.27 mg·mL-1时高于VC,高于此浓度则低于VC。表明采用D-101大孔树脂精制总酮工艺稳定性好、精制度高;黄花獐牙菜中总酮的抗氧化活性较强。

To purify total xanthones from Swertia kingii Hook. F. and analyze the antioxidant properties of the purified extract in vitro, the extraction process of total xanthones from from Swertia kingii Hook. F. was optimized by response surface method. The antioxidant activity of total xanthones was evaluated using 2, 2-diphenyl-1-picrylhydrazyl(DPPH), ferric reducing antioxidant power(FRAP) and hydroxyl radical methods. Result showed that the optimal desorption conditions were ethanol concentration 50%, flow rate 1 mL/min, and elution dosage 11 BV. The scavenging DPPH radical activity of the total xanthones was equivalent to 46.34% of the activity of Vitamin C(VC), and 313.57% of the activity of butylated hydroxytoluene(BHT). The FRAP value was 918±10 mg Trolox/g total xanthones. The hydroxyl radical scavenging ability of the total xanthones was weaker than that of VC. The D-101 macroporous resin to purify total xanthones was a stable process which yields a high degree of purification. The antioxidant activity of total xanthones was strong.