饲料研究2024，Vol.47Issue(19)：91-95,5.DOI:10.13557/j.cnki.issn1002-2813.2024.19.018
蒲公英总黄酮提取工艺优化及其抗氧化活性研究
Study on optimization of extraction process and antioxidant activity of total flavonoids from dandelion
摘要
Abstract
The aim of this study was to optimize the extraction process of total flavonoids from dandelion and study its antioxidant activity.The experiment investigates the effects of ethanol concentration,extraction temperature,and extraction time on the extraction yield of dandelion total flavonoids,and optimizes the extraction process of dandelion total flavonoids by orthogonal test.The results showed that the optimal extraction parameters were ethanol concentration of 60％,extraction temperature of 70℃ and extraction time of 45 min.Under these conditions,the extraction rate of total flavonoids from dandelion was 5.62％.The total flavonoids of dandelion had strong scavenging ability for DPPH radical and ABTS+radical,the IC50 values were 235.6 mg/L and 306.8 mg/L,respectively.The results show that it was feasible to optimize the ultrasonic extraction process by orthogonal test,total flavonoids of dandelion have strong antioxidant properties and are a high quality natural antioxidant substance.关键词
蒲公英/总黄酮/正交试验/抗氧化活性/超声辅助提取Key words
dandelion/total flavonoids/orthogonal test/antioxidant activity/ultrasonic-assisted extraction分类
农业科技引用本文复制引用
孙勤羽,董志远,李宇忠..蒲公英总黄酮提取工艺优化及其抗氧化活性研究[J].饲料研究,2024,47(19):91-95,5.基金项目
山东省自然科学基金项目(项目编号:ZR2021MC102) （项目编号:ZR2021MC102）
山东省重点研发计划项目(项目编号:2021CXGC010811) （项目编号:2021CXGC010811）
