酶法-超声波辅助提取香椿叶中总黄酮及抗氧化活性研究
Study on enzymatic-ultrasonic assisted extraction of total flavonoids from Tone sinensis and its anti-oxidation activities
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摘要: 研究了酶法-超声波辅助提取香椿叶总黄酮的工艺条件及其抗氧化活性。通过Plackett-Burman筛选出影响最显著的三个因素:纤维素酶用量、p H和超声提取功率,进行三因素三水平的响应面实验,优化了香椿叶总黄酮的酶法-超声波提取工艺条件,以香椿叶总黄酮提取液清除羟自由基和DPPH自由基来评价其抗氧化活性。得到的最佳工艺参数为:酶解温度和超声提取温度均为60℃,料液比1∶30 g/m L,乙醇体积分数70%,超声提取时间40 min,纤维素酶用量8 mg/g,p H=5.6,超声提取功率为220 W,此条件下香椿叶总黄酮得率达到33.166 mg/g。抗氧化结果表明香椿叶总黄酮具有一定的抗氧化能力,香椿叶总黄酮提取液对羟自由基和DPPH自由基清除率的IC50分别为22.85、53.74μg/m L。Abstract: The extraction and anti-oxidation activities of total flavonoids from Toona sinensis leaves by enzymaticultrasonic were studied. Cellulase dosage,p H and ultrasonic power were screened out by Plackett-Burman as the significant affected factors. The optimum extraction conditions were established by using 3 factors and 3levels response surface experiment. The result showed that the optimal extraction conditions of total flavonoids were the hydrolysis temperature and ultrasonic extraction temperature of 60 ℃,the solid-to-solvent of 1∶30 g/m L,the ethanol concentration of 70%,ultrasonic extraction time of 40 min,cellulase dosage of 8 mg,p H =5.6,ultrasonic extraction power of 220 W,the extraction rate under this condition reached 33.166 mg/g. The anti-oxidation activity experiments results showed that the IC50 of ·OH and DPPH· scavenging rate were 22.85 μg/m L and 53.74 μg/m L respectively.