Study on extraction technology and antioxidant activity of total flavonoids from sea buckthorn fruit
Taking sea buckthorn fruit as raw material,ethanol solution as main solvent,and total flavonoids extraction amount of sea buckthorn fruit as evaluation index,ultrasonic-assisted method was used on the basis of single-fac-tor experiment combined with response surface analysis method,the study comprehensively investigates the effects of extraction time,extraction temperature,extraction solution(ethanol)and liquid-material ratio on the extraction of total flavonoids from sea buckthorn fruit.The results showed that the optimal extraction conditions for total flavonoids from sea buckthorn fruit were:ultrasonic extraction time 34min,extraction temperature 77℃,extraction solution(ethanol)concentration 60％,and solid-liquid ratio 22.8:1.Under this process condition,the total flavonoid of sea buckthorn fruit was 5.694 mg/g,and the RSD value with the theoretical prediction value(5.770 mg/g)was 1.33％,less than 5％,indicating that the model fit was good.For the prepared crude extract of total flavonoids from sea buckthorn fruit,take the vitamin C solution of the same concentration was taken as positive control,and the DP-PH free radical scavenging method and the hydroxyl free radical method were used to measure the antioxidant activi-ty in vitro.As a result,the total flavonoids of sea buckthorn fruit have good antioxidant activity,with the IC50 values as 2.32 mg/mL for DPPH free radical compared to vitamin C's 0.13 and 0.45 mg/mL for the hydroxyl radical com-pared to vitamin C's 0.11mg/mL,respectively.
万方数据
维普
