食品工业科技2024，Vol.45Issue(2)：192-200,9.DOI:10.13386/j.issn1002-0306.2023040190
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
摘要
Abstract
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 6.95µg/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.关键词
粉条儿菜/总黄酮/提取工艺/抗氧化活性/抗炎活性Key words
Aletris spicata(Thunb.)Franch./total flavonoids/extraction process/antioxidant activity/anti-inflammatory activity分类
轻工纺织引用本文复制引用
杨菁,刘顶鼎,陈滕,刘静,麻秀萍,汪祖华..粉条儿菜总黄酮提取工艺优化及抗氧化、抗炎活性分析[J].食品工业科技,2024,45(2):192-200,9.基金项目
贵州中医药大学2021年国家自然科学基金后补助资金科研创新探索专项(2018YFC170810510) （2018YFC170810510）
贵州中医药大学科研项目(贵中医科院内[2019]76号). （贵中医科院内[2019]76号）
