Total flavonoids were extracted from raspberry by enzyme-assisted flash.The extraction condi-tions were optimized by response surface methodology on the basis of single factor experiments,and their antioxidant,hypoglycemic and hypolipidemic activity in vitro were studied.The results showed that the optimal conditions for the extraction of total flavonoids from raspberry were enzyme mass concentration 2 mg/mL,enzymatic hydrolysis temperature 46 ℃,extraction times 3,liquid-material ratio 36∶1(mL/g).Under these conditions,the yield of total flavonoids from raspberry was 1.40 mg/g.The re-sults of in vitro experiments showed that total flavonoids from raspberry had certain antioxidant,hypogly-cemic,and hypolipidemic abilities.
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