Journal of Nuclear Agricultural Sciences ›› 2019, Vol. 33 ›› Issue (9): 1755-1764.DOI: 10.11869/j.issn.100-8551.2019.09.1755

• Food Irradiation·Food Science • Previous Articles     Next Articles

Optimization of Ultrasonic-assisted Extraction and Antioxidant Capacity of Total Flavonoids From Sonchus oleraceus

SHAN Kekai, WANG Hongfei*, XU Feng*, LUO Jie, HAN Airu, LI Yanxia, SHAO Xingfeng, WEI Yingying   

  1. College of Food Science and Engineering, Ningbo University, Ningbo, Zhejiang 315211
  • Received:2018-03-23 Revised:2018-06-03 Online:2019-09-09 Published:2019-07-23

苦菜总黄酮超声波辅助提取及抗氧化能力研究

单科开, 王鸿飞*, 许凤*, 罗洁, 韩爱茹, 李艳霞, 邵兴锋, 韦莹莹   

  1. 宁波大学食品科学与工程系,浙江 宁波 315211
  • 通讯作者: *王鸿飞,男,教授,主要从事农产品加工与食品科学研究。E-mail:wanghongfei@nbu.edu.cn;许凤,女,副教授,主要从事农产品加工与贮藏研究。E-mail:xufengl@nbu.edu.cn。同为通讯作者。
  • 作者简介:单科开,男,主要从事农产品加工与贮藏研究。E-mail:fhshankekai@163.com
  • 基金资助:
    浙江省自然科学基金(LY16C200003),浙江省重点研发项目(2017C02021),宁波市自然科学基金(2015A610273)

Abstract: In order to develop and utilize flavonoids in Sonchus oleraceus, total flavonoids from Sonchus oleraceus were extracted by ultrasonic-assisted method. The extaction conditions of ultrasonic-assisted extraction of total flavonoids from Sonchus oleraceus were optimized by response surface methodology and the antioxidant capacity of the total flavonoids under the optimal extraction conditions was analyzed. The results showed that the optimal extraction parameters were as follows, ethanol concentration 49%, extraction temperature 69℃, extraction time 162 min, and solid-liquid ratio 1∶62(m/v). Under these conditions, the yield of total flavonoids were 3.73%±0.03%, and the IC50 of scavenging DPPH free radical, hydroxyl free radical and superoxide anion free radical were 0.005 9, 0.153, 0.024 8 mg·mL-1, respectively, implying such material had a strong antioxidant activity in vitro. This research would provide the theoretical basis for the development and application of flavonoids from Sonchus oleraceus.

Key words: Sonchus oleraceus, total flavonids, extraction, optimize, antioxidant capacity

摘要: 为开发和利用苦菜中的黄酮资源,采用超声波辅助法提取苦菜总黄酮,通过响应面分析法对苦菜总黄酮超声波辅助提取工艺条件进行优化,并对最佳提取条件下苦菜总黄酮提取液的抗氧化能力进行分析。结果表明,苦菜总黄酮超声泼辅助提取最优工艺参数为:乙醇浓度49%、浸提温度69℃、浸提时间162 min、料液比1∶62(m/v),此条件下苦菜黄酮得率为3.73%±0.03%。最优提取条件下,苦菜总黄酮提取液清除DPPH自由基、羟基自由基、超氧阴离子自由基的IC50分别为0.005 9、0.153、0.024 8 mg·mL-1,表现出较强的抗氧化能力。本研究结果为苦菜黄酮的开发应用提供了理论基础。

关键词: 苦菜, 总黄酮, 提取, 优化, 抗氧化