Optimization of Ultrasonic-Assisted Extraction and Antioxidant Activities of Total Flavonoids from Alpinia oxyphylla Fruits
The ultrasonic-assisted extraction of total flavonoids from Alpinia oxyphylla fruits was optimized by response surface methodology.One-factor-at-a-time experiments were carried out to investigate the effects of ethanol concentration,solvent-to-solid ratio,ultrasonic treatment time and power on the extraction yield of total flavonoids.This was followed by mathematical modeling based on a Box-Behnken design and response surface analysis.Antioxidant activities of total flavonoids from Alpinia oxyphylla fruits were evaluated by in vitro antioxidant assays:total antioxidant capacity,1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity,superoxide anion radical scavenging activity and ferrous ion chelating ability.The results showed that the optimal extraction parameters were determined as 65％,40∶1 (rnL/g),35 min and 360 W for ethanol concentration,solvent-to-solid ratio,ultrasonic treatment time and power,respectively.The yield of total flavonoids from Alpinia oxyphylla fruits could be up to 0.50％ under these conditions.Total antioxidant capacity,DPPH radical scavenging activity,superoxide anion scavenging activity and ferrous ions chelating ability of total flavonoids from Alpinia oxyphylla fruits were concentration dependent.The median effective concentrations (EC50) for DPPH radical scavenging activity,superoxide anion scavenging activity and ferrous ion chelating ability were (2.85 ± 0.20),(0.87 ± 0.05) and (2.45 ± 0.30) g/L respectively.
国家科技期刊平台
NSTL
万方数据
维普
