Research on the Extraction Process and Antioxidant Activity of Total Flavonoids From Sea Breeze Vine
Objective:to explore the optimal extraction process of total flavonoids from piper kadsura(choisy)ohwi and the antioxidant activity intensity of the total flavonoids extracted from piper kadsura(choisy)ohwi using orthogonal experiments.method:The total flavonoids in piper kadsura(choisy)ohwi were extracted using reflux extraction method,and the extraction process of total flavonoids in piper kadsura(choisy)ohwi was optimized based on single factor experimental analysis and orthogonal experiment.the antioxidant activity of sea cucumber flavonoids extract was studied by using DPPH method and total reducing power determination method.result:the optimal extraction process for total flavonoids from piper kadsura(choisy)ohwi was determined to be 75% ethanol concentration,extraction temperature of 75℃,solid-liquid ratio of 1:20,and extraction time of 1.5 hours.And under these conditions,the total flavonoids of piper kadsura(choisy)ohwi were extracted to determine its antioxidant activity.as the concentration of total flavonoids in piper kadsura(choisy)ohwi increased,its ability to scavenge free radicals gradually strengthened,with the highest clearance rate of 62.44% at a concentration of 0.229 mg/mL.using vitamin c as a reference substance,the reducing power of total flavonoids extracted from piper kadsura(choisy)ohwi at the same concentration is slightly lower than that of vitamin c.conclusion:the extraction process has good extraction efficiency,and the flavonoids extracted from piper kadsura(choisy)ohwi have good antioxidant activity.
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