人参果总黄酮的提取及体外抗氧化活性研究  

Study on Extraction and Antioxidant Activity in vitro of Total Flavonoids from Ginseng Fruit

作　　者：马长生 陈颖[2,3] 郭星晨 李华鑫 樊佩如 MA Chang-sheng;CHEN Ying;GUO Xing-chen(Tianshui City Zhangjiachuan Center for Disease Control,Tianshui,Gansu 741500;Biomedical Research Center,Northwest Minzu University/China-Malaysia National Joint Laboratory,Lanzhou,Gansu 730124;College of Life Science and Engineering,Northwest Minzu University,Lanzhou,Gansu 730124)

机构地区：[1]天水市张家川县疾控中心,甘肃天水741500 [2]西北民族大学生物医学研究中心/中国-马来西亚国家联合实验室,甘肃兰州730124 [3]西北民族大学生命科学与工程学院,甘肃兰州730124 [4]四川大学化学学院,四川成都610207

出　　处：《安徽农业科学》2025年第3期158-162,167,共6页Journal of Anhui Agricultural Sciences

基　　金：西北民族大学中央高校基本科研业务费资金资助项目(31920230153);甘肃省高校青年博士支持项目(2023QB-001);兰州市城关区科技计划项目(2022JSCX0011);甘肃省科技厅科技专员专项(23CXGA0078);甘肃省科技厅科技型中小企业创新基金项目(23CXGP0002);兰州市人才创新创业项目(2023-QN-69);西北民族大学校地合作项目配套基金项目(BELTY201901,HLRP-KY-20210902)。

摘　　要：[目的]研究人参果总黄酮的提取工艺及其抗氧化活性。[方法]采用萃取法提取人参果总黄酮,探究人参果总黄酮提取工艺中乙醇浓度、提取温度、提取时间、料液比对总黄酮提取量的影响。结合响应面试验,对人参果总黄酮提取工艺进行优化,并测定其抗氧化能力。[结果]人参果总黄酮的最佳提取工艺为料液比1∶30(g∶mL)、乙醇浓度60%、提取温度70℃、提取时间2 h,总黄酮提取量达到10.543 mg/g。总黄酮提取液对DPPH自由基、羟自由基的半抑制浓度(IC_(50))分别为86.68、68.08 mg/mL。[结论]该研究为人参果总黄酮的开发利用提供了数据支撑。[Objective]To study the extraction process and antioxidant activity of total flavonoids from ginseng fruit.[Method]The extraction method was used to extract total flavonoids from ginseng fruit,the effects of ethanol concentration,extraction temperature,extraction time and solid-liquid ratio on the total flavonoids extraction amount in the extraction process of ginseng fruit total flavonoids were explored.Combined with the response surface experiment,the extraction process of total flavonoids from ginseng fruit was optimized,and its antioxidant capacity was determined.[Result]The optimal extraction process of total flavonoids from ginseng fruit was solid-liquid ratio 1∶30(g:mL),ethanol concentration 60%,extraction temperature 70℃and extraction time 2 h,the extraction amount of total flavonoids reached 10.543 mg/g.The half inhibitory concentrations(IC_(50))of total flavonoid extract on DPPH radicals and hydroxyl radicals were 86.68 and 68.08 mg/mL,respectively.[Conclusion]This study provides data support for the development and utilization of total flavonoids in ginseng fruit.

关 键 词：人参果 总黄酮 响应面试验 提取工艺优化 抗氧化活性 

分 类 号：R284[医药卫生—中药学]