响应面法优化黄芪总黄酮提取工艺及其生物活性分析  

Optimization of extraction process of total flavonoids from Astragalus by response surface methodology and its biological activity analysis

作　　者：范龙泉 田晶 孟月 贺玉荣 刘燕 Fan Longquan;Tian Jing;Meng Yue;He Yurong;Liu Yan(Shanxi Technology And Business College,Taiyuan 030000)

机构地区：[1]山西工商学院健康管理学院,太原030000

出　　处：《粮食与食品工业》2023年第6期17-25,共9页Cereal & Food Industry

基　　金：山西省高等学校科技创新项目(2022L646);国家级大学生创新创业训练计划项目(202213691001);山西省大学生创新创业训练计划项目(20221490)。

摘　　要：本试验采用超声微波联合辅助提取技术对蒙古黄芪中总黄酮进行了提取,通过单因素和响应面优化试验,优化了黄芪总黄酮提取工艺,并对其抗氧化活性和抑菌活性进行了检测分析。黄芪总黄酮提取最佳工艺为:料液比(g/mL)1∶20,乙醇体积分数40%,超声功率517 W,超声时间22 min,微波功率242 W,微波时间52 s;在此条件下,黄酮得率为(3.21±0.22)%。所得黄芪总黄酮具有良好的体外抗氧化活性,质量浓度为0.4 mg/mL时,对DPPH·、ABTS·和羟基自由基的清除率分别为87.25%、89.71%、87.98%;黄芪总黄酮对大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌均有抑制作用,最小抑菌浓度MIC分别为0.1、0.2、0.05 mg/mL,对枯草芽孢杆菌的抑菌效果最佳。本试验为黄芪相关产品的精深加工提供了数据支撑和方法学依据。In this experiment,ultrasonic-microwave assisted extraction technology was used to extract total flavonoids from Astragalus mongholicus.The optimum extraction parameters of total flavonoids were determined by single factor and response surface optimization experiments,and its antioxidant activity and antibacterial activity were detected and analyzed.The optimum conditions were as follows:solid-liquid ratio 1∶20 g/mL,ethanol volume fraction 40%,ultrasonic power 517 W,ultrasonic time 22 min,microwave power 242 W,microwave time 52 s.Under these conditions,the yield of flavonoids was(3.21±0.22)%.The total flavonoids from Astragalus had good antioxidant activity in vitro.When the mass concentration was 0.4 mg/mL,the scavenging rates of DPPH·,ABTS·and hydroxyl radicals were 87.25%,89.71%and 87.98%,respectively.The total flavonoids of Astragalus had inhibitory effects on Escherichia coli,Staphylococcus aureus and Bacillus subtilis.The minimal inhibitory concentration were 0.1,0.2 and 0.05 mg/mL,respectively.This experiment provides data support and methodological basis for the deep processing of Astragalus related products.

关 键 词：黄芪 黄酮 超声 微波 生物活性 

分 类 号：TS201[轻工技术与工程—食品科学]