面包树树叶类黄酮提取工艺优化及抗氧化性评价

Optimization of Extraction Process and Antioxidant Evaluation of Flavonoids from Artocarpus altilis Leaves

关键词:  面包树  响应面分析  超声波辅助提取  类黄酮  抗氧化活性

Key words:  Artocarpus altilis  response surface methodology  ultrasonic assisted extraction  flavonoids  antioxidant activities

摘要:

为探究面包树(Artocarpus altilis)树叶类黄酮的最佳提取工艺条件，本研究以面包树树叶为原料，乙醇为提取剂，采用常温提取法、回流提取法、超声波辅助提取法3种方法进行提取，得到最佳提取方法；在单因素试验的基础上，采用响应面分析法优化提取工艺，并评价其抗氧化活性。结果表明，最佳提取工艺条件为乙醇体积分数86.15%、固液比1∶8.3 (g/mL)、提取温度74.03℃、超声时间71.33 min，类黄酮得率为8.87%，含量为0.93 mg/mL。类黄酮对DPPH自由基的半抑制浓度(IC₅₀)值为0.23 mg/mL，对ABTS⁺自由基的IC₅₀值为0.024 mg/mL。上述工艺条件能有效提取面包树树叶中的类黄酮成分,其具有较强的自由基清除能力，为面包树树叶类黄酮资源的开发与利用提供了参考。

Abstract:

In order to explore the optimum extraction conditions of flavonoids from the leaves of Artocarpus altilis,the leaves of the A.altilis were used as raw materials and ethanol was used as the extractant in this study.Three methods of normal temperature extraction,reflux extraction and ultrasonic assisted extraction were used for extraction.The optimum extraction method was used for single factor test,the extraction process was optimized by response surface methodology,and its antioxidant activity was evaluated. The results showed that the optimum extraction process conditions were that the ethanol volume fraction was 86.15%,solid-liquid ratio was 1∶8.3 (g/mL),extraction temperature was 74.03℃,ultrasound time was 71.33 min,and the yield and content of flavonoids were 8.87% and 0.93 mg/mL,respectively. The IC₅₀ value of flavonoids on DPPH free radical was 0.23 mg/mL,and the IC₅₀ value of flavonoids on ABTS⁺ free radical was 0.024 mg/mL. The above process conditions can effectively extract flavonoids from A.altilis leaves,and have a strong free radical scavenging capacity,which provides a reference for the development and utilization of flavonoids resources in the leaves of A.altilis.