微波辅助离子液体提取余甘子总黄酮及生物活性分析  

Microwave-assisted ionic liquid extraction of flavonoids from phyllanthus emblica L.and bioactivity analysis

作　　者：喻冬秀 黎晓华 方梓烨 郭佳丽 钟建军 谢辉 YU Dong-xiu;LI Xiao-hua;FANG Zi-ye;GUO Jia-li;ZHONG Jian-jun;XIE Hui(college of Materials and Food,University of Electronic Science and Technology Zhongshan Institute,Zhongshan 528402,China)

机构地区：[1]电子科技大学中山学院材料与食品学院,广东中山528402

出　　处：《化学研究与应用》2025年第4期928-937,共10页Chemical Research and Application

基　　金：广东省实验基金项目(GDJ20220301、GDJ20220303)资助;广东省教育科学规划项目(2023GXJK543)资助;2022年校质量工程项目(KJYS202204、SFKC202202)资助。

摘　　要：为提高余甘子资源利用率,以余甘子果实为原料,采用离子液体的乙醇溶液为介质,微波辅助对余甘子果实的黄酮类物质进行绿色提取,并进行生物活性分析。以余甘子冻干粉总黄酮含量为评价指标,在优选离子液体种类、浓度及微波提取条件的基础上,利用Box-Behnken响应曲面实验优化出最佳提取条件。结果显示,[BMIM]Cl浓度为0.04 mol/L、料液比为1:10、提取温度为60℃、微波功率为514 W、微波时间为25 min,此条件下,余甘子冻干粉中总黄酮含量为226.38±0.98 mg/g。在测定的浓度范围内,余甘子冻干粉的DPPH(1,1-二苯基-2-苦基肼,C_(18)H_(12)N_(5)O_(6))自由基清除率优于VC,羟自由基清除率低于VC,酪氨酸酶抑制率优于曲酸,有一定的抑菌能力,抑制金黄色葡萄球菌的能力强于对大肠杆菌。To improve the utilization rate of Phyllanthus emblica L.resources,the fruit of Phyllanthus emblica was used as raw material,and the ethanol solution of ionic liquid was used as the medium,flavonoids from Phyllanthus emblica L.fruit was extracted by microwave-assisted.Using the total flavonoid content of the freeze-dried powder of Phyllanthus emblica L.as the evaluation index,Box Behnken response surface experiments were used to optimize the optimal extraction conditions based on the optimal selection of ionic liquid types,concentrations,and microwave extraction conditions.The results showed that under the conditions of[BMIM]Cl concentration of 0.04 mol/L,solid-liquid ratio of 1:10,extraction temperature of 60℃,microwave power of 514 W,and microwave time of 25 min,the total flavonoid content in the freeze-dried powder of Phyllanthus emblica L.was 226.38±0.98 mg/g.Within the measured concentration range,the DPPH clearance rate of the freeze-dried powder of Phyllanthus emblica L.was better than that of VC,but hydroxyl radical clearance rate was lower than that of VC,and tyrosinase inhibition rate was better than that of kojic acid.It had antibacterial ability against both Staphylococcus aureus and Escherichia coli,with stronger inhibitory effect on Staphylococcus aureus.

关 键 词：余甘子果实 离子液体 微波 生物活性 

分 类 号：O629.9[理学—有机化学]