|Table of Contents|

Optimization of Extract Methodology of Total Flavonoids From Ginger and Hydroxyl Radicals Scavenging Effect(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2017年23
Page:
155-164
Research Field:
Publishing date:

Info

Title:
Optimization of Extract Methodology of Total Flavonoids From Ginger and Hydroxyl Radicals Scavenging Effect
Author(s):
LI Huiduan; JIANG An; YU Jianzhong
Department of Chemistry and Life Science,Chuxiong Normal University,Chuxiong,Yunnan 675000
Keywords:
response surface methodology; ginger; total flavonoids; methanol soaked; extraction ratio; hydroxyl radicals scavenging effect
PACS:
-
DOI:
10.11937/bfyy.20172383
Abstract:
The total flavonoids were extracted from ginger by using methanol as solvent.The extraction process was optimized by single factor test and Box-benhnken design,the total flavonoids were purified by macroporous resin.In vitro antioxidant test was also designed.In order to provide the preliminary research basis for the development and application of nutrition and medicinal value of the ginger as condiment,the optimization process of the total flavonoids extraction by response surface methodology and the scavenging effect on hydroxyl radical were studied.The results indicated that the optimum extract conditions were methanol concentration of 60%,solid-liquid ratio of 3∶30 g?mL-1,extraction temperature of 60 ℃ and time of 3.0 hours.The maximum experimental extraction ratio was 0.497% by RSM under the optimum extract conditions.The experimental extraction ratio matched well with the theoretical value of 0.538% by solving the multiple regression equation.RSM had been proved to be an effective technique for optimization of extraction process and the fitted quadratic model had a predictive effect on target extracts.The scavenging effect of ginger extracts,BHT and L-ascorbic acid on ?OH with the same concentration were sorted by L-ascorbic acid>BHT>ginger extract,and all the three antioxidant regents displayed a significant dose-effect relationship.

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Last Update: 2017-12-20