Study on the Enzymatic Extraction Process and Antioxidant Activity of Total Flavonoids from Mulberry
Objective:To optimize the enzymatic extraction process of total flavonoids from mulberry and to study their antioxidant activity.Methods:Factors such as the ratio of material to liquid,enzymatic hydrolysis time,ethanol concentration,and ultrasonic power were considered.The extraction rate of total flavonoids from mulberry was used as the index,and the response surface methodology was used to optimize the process.The antioxidant activity was investigated through DPPH and ABTS radical scavenging assays in vitro.Results:Under the fixed conditions of enzymatic hydrolysis temperature at 50 ℃ and pH at 3.5,with 10％pectinase addition,the optimal conditions were:liquid-material ratio of 25 mL/g,enzymatic hydrolysis time of 59 minutes,ethanol concentration of 56％,and ultrasonic power of 60 W.The actual extraction rate of total flavonoids from mulberry was 3.165％,very close to the predicted value of 3.168％(RSD=0.103％).Antioxidant tests showed that the scavenging rates of DPPH and ABTS radicals by mulberry total flavonoids increased with the concentration in the range of 0.05-0.25 mg/mL,closely matching the scavenging rates of the positive control Vc.Conclusion:Mulberry flavonoids possess strong antioxidant activity.This study can provide a reference for the broad application of mulberry as a dual-purpose resource for medicine and food in pharmaceuticals,food,and health products.
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