超声波辅助亚临界水提取荜茇总黄酮工艺优化及其抗氧化活性评价  

Optimization of the extraction process of total flavonoids from the whole plant of Piper longum L.with ultrasonic-assisted subcritical water and its antibacterial activity

作　　者：廖子蔚 胡辉 袁咏红 陈秀云 黄茜茜 龙林 孙代华 LIAO Ziwei;HU Hui;YUAN Yonghong;CHEN Xiuyun;HUANG Qianqian;LONG Lin;SUN Daihua(Jing Brand Chizhengtang Pharmaceutical Co.,Ltd.,Huangshi 435000;Hubei Traditional ChineseMedicine Formula Granule Engineering and Technology Research Center,Huangshi 435000)

机构地区：[1]劲牌持正堂药业有限公司,黄石435000 [2]湖北省中药配方颗粒工程技术研究中心,黄石435000

出　　处：《中国食品添加剂》2024年第2期32-42,共11页China Food Additives

基　　金：湖北中药质控标准物质研制及技术平台建立(2020ACA007-03)。

摘　　要：采用超声波协同亚临界水技术进行荜茇中黄酮类成分的提取条件研究,并对其不同部位的总黄酮提取物进行抗氧化性对比分析。结果表明,超声波协同亚临界水提取荜茇整株总黄酮最佳工艺条件为超声温度50℃,超声功率240 W,超声时间40 min,料液比1∶30(g/mL),亚临界水提取温度125℃,亚临界水提取时间为40 min,在此工艺条件下荜茇整株总黄酮最高提取量为(30±0.05)mg/g。不同部位总黄酮提取物对DPPH自由基和超氧阴离子自由基清除能力的大小顺序为果穗>叶>根>茎,DPPH自由基清除率和超氧阴离子自由基清除率的IC50值分别为荜茇果穗37.96、304.33μg/mL,荜茇叶44.55、384.36μg/mL,荜茇根47.68、461.54μg/mL,荜茇茎130.60、487.80μg/mL。采用超声波协同亚临界水提取荜茇整株总黄酮的工艺条件合理,提取得到的总黄酮具有良好的抗氧化性。The extraction conditions of flavonoids from Piper longum L.by ultrasonic-assisted subcritical water were studied,and the antioxidant properties of total flavonoids from different parts of Piper longum L.were compared and analyzed.The results showed that optimal process conditions for the extraction of total flavonoids from the whole plant of Piper longum L.by ultrasonic-assisted subcritical water was as follows:ultrasonic temperature 50℃,ultrasonic power 240 W,ultrasonic time 40 min,solid-liquid ratio 1∶30(g/mL),subcritical water extraction temperature 125℃,and subcritical water extraction time 40 min.The maximum extraction amount of total flavonoids extracted from Piper longum L.was(30±0.05)mg/g under the above optimal conditions.The scavenging ability of total flavonoid extracts from different parts on DPPH free radicals and superoxide anion free radicals was:cluster>leaf>root>stem,the IC50 value of DPPH free radical scavenging rate and superoxide anion free radical scavenging rate were:the cluster of Piper longum L.37.96,304.33μg/mL,respectively,the leaf of Piper longum L.44.55,384.36μg/mL,respectively,the root of Piper longum L.47.68,461.54μg/mL,respectively,and the stem of Piper longum L.130.60,487.80μg/mL,respectively.The process conditions for the extraction of total flavonoids from Piper longum L.by ultrasonic-assisted subcritical water were reasonable,and the extracted total flavonoids had good antioxidant properties.

关 键 词：荜茇 总黄酮 超声波 亚临界水 不同部位 抗氧化性 

分 类 号：TS202.1[轻工技术与工程—食品科学] TS201.1[轻工技术与工程—食品科学与工程]