超声醇提黄花蒿残渣总黄酮的工艺优化及抗氧化活性研究

Optimization of Ultrasonic-Assisted Extraction and Antioxidant Activity of Flavonoids from Artemisia Annua L. Residue

摘要:

以提取青蒿素后黄花蒿残渣为原料，采用超声醇提总黄酮。通过单因素实验方法和正交实验方法确定了最佳提取工艺条件；同时也考察所得黄酮纯化物对油脂的抗氧化性能，并与抗坏血酸、柠檬酸的抗氧化性进行了比较。结果表明：黄花蒿残渣中总黄酮超声辅助提取的最佳提取工艺为：按料液比1∶30 (g：mL)加入体积分数50%的乙醇，在55℃条件下用200 W超声辅助提取40 min，黄花蒿残渣中总黄酮提取率可达到9.10%。该黄酮纯化物对羟基自由基具有清除能力，随浓度的增大而升高；黄酮纯化物对油脂有明显的抗氧化性作用；对植物油的抗氧化能力强于抗坏血酸和柠檬酸；对动物油脂的抗氧化能力稍弱于抗坏血酸而略强于柠檬酸

Abstract:

Flavonoids were extracted under ultrasonic assistance from Artemisia Annua L. residue where Artemisinin was extracted, using ethanol as extraction solvent. The optimal ultrasonic-assisted extraction technology was determined by single factor experiment and orthogonalexperiment. Meanwhile，antioxidant activity of flavonoids which were purified to oil and fat was evaluated and compared with that of ascorbic acid and citric acid. Results showed: the optimal ultrasonic-assisted extraction technology of flavonoids in Artemisia Annua L. residue is: ethanol volume fraction about 50% , material-to-liquid ratio of 1∶30 (g：mL), ultrasonic power of 200 W , ultrasonic-assisted extracting time about 40 min and extraction temperature at 55℃. The extraction rate of flavonoids reaches 9.10% with the optimal ultrasonic-assisted extraction technology. The removal efficiency of hydroxyl radical increases along with the increase of the purified flavonoids concentration. The purified flavonoids reveales obvious antioxidant effect on oil and fat, it is superior to not only ascorbic acid but also citric acid on oil , it is somewhat higher than that of citric acid but inferior to ascorbic acid on fat.