Study on the Optimum Ultrasonic Extraction Process of Flavonoids from Cactus Fruit and Its Antioxidant Activity
To optimize the extraction process of flavones from cactus fruit by the ultrasonic method and to investigate its antioxidant activity,the effects of the percentage of ethanol volume fraction,liquid-solid ratio,liquid-solid ratio and ultrasonic time on the extraction rate of flavonoids were investigated,and four factors and four levels orthogonal experiment was carried out.The optimal extraction conditions were determined as follows:ethanol volume fraction was 65％,extraction temperature was 60 ℃,liquid-solid ratio was 35∶1(mL/g),and ultrasonic time was 15 min,under which the extraction amount of total flavonoids was 7.72 mg/g,and the extraction effect was the best.The results showed that the DPPH clearance rate was 88.54％,and the removal rate of superoxide anion radical was 73.21％,which had good antioxidant capacity.
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