超声波辅助提取簕菜粉黄酮的工艺优化及其抗氧化活性研究
Optimization of Ultrasonic-Assisted Extraction of Flavonoids from Acanthopanax trifoliatus (L.) Merr. and Study on Its Antioxidant Activity

以广东恩平的簕菜粉作为原料，采用单因素和正交试验方法优化超声辅助提取簕菜粉黄酮的工艺条件，并进行抗氧化活性的测定。结果表明乙醇浓度为70%，超声时间为50 min，料液比为1:80，超声功率为450 w时，簕菜粉黄酮提取率为5.65% ± 0.41%。体外抗氧化活性试验表明随着簕菜粉黄酮浓度增高，DPPH自由基清除率越高，证明提取的簕菜粉黄酮具有较好的抗氧化性活性。
Using leaves of Acanthopanax trifoliatus (L.) Merr. from Enping, Guangdong, the process conditions for ultrasonic-assisted extraction of flavonoids from Acanthopanax trifoliatus tea flour were optimized through single-factor and orthogonal experiments, and their antioxidant activity was assessed. Results showed that the optimal conditions were 70% ethanol concentration, 50 minutes of ultrasonic time, a solid-to-liquid ratio of 1:80, and 450 watts of ultrasonic power, yielding a flavonoid extraction rate of 5.65% ± 0.41%. In vitro antioxidant activity tests demonstrated that the DPPH radical scavenging rate increased with flavonoid concentration, indicating good antioxidant activity of the extracted flavonoids from Acanthopanax trifoliatus tea flour.