秦皮香豆素提取工艺优化及其对MAO抑制活性研究  

A Study on Optimization of Extraction Process of Coumarins from Cortex Fraxini and Its Inhibitory Activity of MAO

作　　者：贾朝 张雨婷 JIA Zhao;ZHANG Yu-ting(School of Biopharmaceutical and Food Engineering,Shangluo University,Shangluo 726000,Shaanxi)

机构地区：[1]商洛学院生物医药与食品工程学院,陕西商洛726000

出　　处：《商洛学院学报》2025年第2期7-15,共9页Journal of Shangluo University

摘　　要：以秦皮为原料,香豆素提取率为考察指标,在单因素试验的基础上,采用响应面法优化超声辅助法提取秦皮香豆素的工艺条件,并研究秦皮香豆素对MAO抑制活性。结果表明,秦皮香豆素的最佳提取工艺为温度61.92℃、乙醇浓度59.94%、液固比(mL:g)9.96:1、提取时间40.79 min。在此最优条件下实际秦皮香豆素提取率为7.136%±0.254%。秦皮香豆素是优异的MAO-B的抑制剂,抑制活性为IC_(50)=40.486 mg/mL。动力学分析表明秦皮香豆素对MAO-B的抑制类型为竞争性可逆抑制。On the basis of single factor test,response surface method was used to optimize the extraction conditions of Aesculocoumarin by ultrasonic-assisted method,and the inhibitory activity of Aesculocoumarin on MAO was studied.The results showed that the optimal extraction process was as follows:temperature 61.92℃,ethanol concentration 59.94%,liquid-solid ratio(mL:g)9.96:1,extraction time 40.79 min.Under the optimal extraction conditions,the measured extraction yield was 7.136%±0.254%.Coumarin is an excellent inhibitor of MAO-B with an inhibitory activity of IC_(50)=40.486 mg/mL.Kinetic analysis showed that the type of inhibition of MAO-B by coumarin was competitive and reversible.

关 键 词：秦皮 香豆素 MAO抑制剂 

分 类 号：R284.2[医药卫生—中药学]