青椒叶总黄酮的提取工艺优化及其抗氧化研究  

Optimization of Extraction Process of Total Flavonoids from Green Pepper Leaves and Its Antioxidant Activity

作　　者：蓝志福[1] LAN Zhi-fu(Continuing Education College,Zhangzhou Institute of Technology,Zhangzhou,363000,China)

机构地区：[1]漳州职业技术学院继续教育学院,漳州363000

出　　处：《神经药理学报》2024年第3期9-16,共8页Acta Neuropharmacologica

基　　金：福建省科技特派员资助项目(No.MKNH202315)。

摘　　要：目的:为探究蜗牛酶辅助提取青椒叶总黄酮的工艺及其抗氧化活性。方法:通过在单因素实验基础上引入Box-Behnken响应面法,对青椒叶总黄酮的蜗牛酶辅助提取工艺进行了优化,建立了四元二次回归方程,并利用其对DPPH和OH自由基的清除率来考察其抗氧化活性。结果:经过实验验证,在酶解时间61 min、酶用量1.8%、pH 5.5和酶解温度57℃的最佳工艺条件下,青椒叶总黄酮可以被高效地提取,其提取率达到最高,可达26.49 mg·g^(-1)。将实际值与预测值(26.59 mg·g^(-1))进行比较后发现,其间的相对误差仅为0.38%,证明该模型呈现出较高的准确性和可靠性。自由基清除效果表明青椒叶总黄酮对DPPH自由基和OH自由基的半抑制浓度(IC50)分别为69.11 mg·L^(-1)和163.31 mg·L^(-1)。结论:可以使用响应面法来优化青椒叶总黄酮的提取工艺,所提取的青椒叶总黄酮显示出一定的抗氧化活性,为青椒叶资源的开发与利用提供理论基础。Objective:The purpose was to explore the technology of snail enzyme-assisted extraction of total flavonoids from green pepper leaves and its antioxidant activity.Methods:Box-Behnken response surface method was introduced on the basis of single factor experiment,and the snail enzyme-assisted extraction process of total flavonoids from green pepper leaves was optimized,and a quadric quadratic regression equation was established,and its antioxidant activity was investigated by its scavenging rate of DPPH and OH free radicals.Results:The experimental results showed that the total flavonoids from green pepper leaves could be extracted efficiently under the optimum conditions of enzymolysis time 61 min,enzyme dosage 1.8%,pH 5.5 and enzymolysis temperature 57℃,and the extraction rate reached the highest,reaching 26.49 mg·g^(-1).Comparing the actual value with the predicted value(26.59 mg·g^(-1)),the relative error was only 0.38%,which proved that the model had high accuracy and reliability.The free radical scavenging effect showed that the semi-inhibitory concentrations(IC50)of total flavonoids from green pepper leaves on DPPH and OH radicals were 69.11 mg·L^(-1)and 163.31 mg·L^(-1),respectively.Conclusion:Response surface methodology can be used to optimize the extraction process of total flavonoids from green pepper leaves,and the extracted total flavonoids from green pepper leaves showed certain antioxidant activity,which provided a theoretical basis for the development and utilization of green pepper leaf resources.

关 键 词：青椒叶 总黄酮 蜗牛酶 响应面优化 提取工艺 抗氧化 

分 类 号：S647[农业科学—蔬菜学] TQ91[农业科学—园艺学] TS202[化学工程]