苦笋总黄酮提取工艺优化及其体外抗炎抗氧化活性研究

doi:10.16036/j.issn.1000-2650.202009059

摘要/Abstract

摘要： 【目的】探索苦笋总黄酮最佳提取工艺条件及其体外抗氧化抗炎活性。【方法】以苦笋为原料,采用超声辅助提取法,通过单因素实验及Box-Behnken响应曲面法筛选出最佳提取工艺,并评估苦笋总黄酮提取物的体外抗氧化抗炎活性。【结果】苦笋总黄酮最佳提取工艺为：料液比1∶30 g/mL,提取温度51 ℃,提取时间23 min,乙醇浓度87%,提取溶液pH值为6,超声功率200 W。在此条件下苦笋总黄酮提取率为10.61%;苦笋总黄酮浓度为0.5 mg/mL时,FRAP值达到3.04 mmol/L,对DPPH自由基、羟基自由基和ABTS自由基的清除率分别为88.73%、60.22%和72.38%,其IC₅₀值分别为0.07 mg/mL、0.39 mg/mL和0.23 mg/mL;苦笋总黄酮浓度为1.20 mg/mL时,NO产生抑制率可达到93.94%。【结论】苦笋总黄酮提取工艺切实可行,并且苦笋总黄酮提取物具有一定的抗氧化抗炎活性。

关键词: 苦笋, 总黄酮, 提取工艺, 抗氧化, 抗炎

Abstract: 【Objective】 The purpose of this experiment was to study the optimum total flavonoids extraction process and the antioxidant and anti-inflammatory activity in vitro. 【Method】 Using the shoots of Pleioblastus amarus as raw material, this study used ultrasound-assisted extraction method was used, single factor test and Box-Behnken design to select optimum extraction conditions and evaluate its antioxidant activity and anti-inflammatory activity in vitro. 【Result】 The optimum extraction conditions of total flavonoids were as follows：solid-liquid ratio 1∶30 g/mL,the ethanol concentration is 87%,microwave power 200 W,pH value is 6,extraction temperature 51℃,extraction time 23 minutes. Under these conditions,the extracted yield of the total flavonoids was up to 10.61%;When the total flavonoids concentration was 0.5 mg/mL,the FRAP value reached 3.04 mmol/L,and the scavenging rates of DPPH radical,hydroxyl radical and ABTS radical were 88.73%,60.22% and 72.38%,the IC₅₀ values were 0.07 mg/mL,0.39 mg/mL and 0.23 mg/mL. Respectively, when the total flavonoid concentration was 1.20 mg/mL,the inhibition rate of NO production could reach 93.94%. 【Conclusion】 The extraction process of the total flavonoids of the shoots of pleioblastus amarus was feasible, and the total flavonoids extract had certain antioxidant and anti-inflammatory activity.

Key words: Pleioblastus amarus, total flavonoids, extraction process, antioxidant, the antiin-flammatory

中图分类号:

TS201.2

晏俊玲, 樊扬, 秦川, 欧雪, 周芮, 谢玮, 陈姝娟, 敖晓琳. 苦笋总黄酮提取工艺优化及其体外抗炎抗氧化活性研究[J]. 四川农业大学学报, 2022, 40(2): 276-285.

YAN Junling, FAN Yang, QIN Chuan, OU Xue, ZHOU Rui, XIE Wei, CHEN Shujuan, AO Xiaolin. Optimization of the Extraction Process of Total Flavonoids from the Shoots of Pleioblastus amarus and Evaluation of Its Anti-Inflammatory and Antioxidant Activities in Vitro[J]. Journal of Sichuan Agricultural University, 2022, 40(2): 276-285.

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