柳叶腊梅叶总黄酮超声波协同复合酶提取及抗氧化活性研究
Extraction of total flavonoids from Chmonathus salicifolius S.Y.H leaves by complex enzymatic hydrolysis assisted iltrasonic and its antioxidant activity
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摘要: 以柳叶腊梅叶为原料,研究复合酶协同超声波提取柳叶腊梅叶总黄酮的提取工艺及体外抗氧化活性。以柳叶腊梅叶总黄酮的提取量为指标,确定了最佳处理酶为纤维素酶和果胶酶复合添加,添加比例为3∶1。并通过响应面优化实验确定柳叶腊梅叶总黄酮提取最佳工艺条件为超声功率290 W,超声提取时间24 min,乙醇浓度90%,液料比27(m L/g)。在此条件下进行验证实验,柳叶腊梅叶总黄酮的提取量达到83.1 mg/g。抗氧化实验表明柳叶腊梅叶总黄酮的自由基清除效果为IC50(DPPH·)=1.22 mg/m L,IC50(·OH)=0.92 mg/m L,因此,柳叶腊梅叶总黄酮具有较好的体外抗氧化活性。Abstract: The extraction of total flavonoids from Chmonathus salicifolius S.Y.H leaves by complex enzymatic hydrolysis assisted ultrasonic and its antioxidant activity were studied,the optimum enzyme on the extraction amount of total flavonoids from Chmonathus salicifolius S.Y.H leaves were cellulose and pectinase,and the ratio of cellulose and pectinase was 3∶ 1.The optimum extraction conditions of total flavonoids from Chmonathus salicifolius S.Y.H leaves were determined by response surface methodology.It was concluded that ultrasonic extraction power for 290 W,ultrasonic extraction time for 24 min,ethanol concentration for 90%,and the solution and material ratio for27( m L / g). And the extraction amount of total flavonoids from Chmonathus salicifolius S.Y.H leaves reached83.1 mg / g. The flavonoids from Chmonathus salicifolius S.Y.H leaves had good antioxidant activity in vitro,the oxidation experiments showed that the IC50 of DPPH· and ·OH were 1.22 mg / m L and 0.92 mg / m L,so the flavonoids from Chmonathus salicifolius S.Y.H had good antioxidant activity.
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