Abstract

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Title:: Optimized Extraction and Antioxidant Activity of Flavonoid From Physali alkekengi L.

Author(s):: LI Chenghua1; XUE Changsong1; 2; LI Li1; (1.Lab of Changbai Mountain Plant Germplasm Resources Protection and Utilization,Tonghua Normal University,Tonghua,Jilin 134001；2.Changbai Mountain Edible Plant Resource Development Engineering Center,Tonghua Normal University,Tonghua,Jilin 134002)

Keywords:: the calyx of Physali alkekengi L.; flavonoids; process optimization; different part; antioxidant capacity

Abstract:: Taking Physali alkekengi L.as the raw material,the effects of extraction conditions such as solid ratio,ethano,extraction temperature,time were investigated by one-factor and the response surface method，and the extraction flavonoids analyzed with DPPH·,ABTS+·,FRAP test.The results showed that the optimum conditions for flavonoids extraction were determined as follows:solid-liquid ratio 1∶25 g·mL-1,ethanol concentration 54%,extraction temperature 61 ℃,extraction time 1.8 hours;under these conditions,the extraction yield of flavonoids from the calyx of Physali alkekengi L.was 10.13±0.11 mg·g-1,the extraction yield of flavonoids from the leaf of Physali alkekengi L.was 11.08 mg·g-1,the extraction yield of flavonoids from the stems of Physali alkekengi L.was 5.74 mg·g-1,the extraction yield of flavonoids from the fruit of Physali alkekengi L.was 1.63 mg·g-1.The antioxidant capacity of the total flavonoids in different part was different(P<0.05).The flavonoids of the stems was the most powerful for DPPH·(P<0.05).The flavonoids of the fruit and stems was stronger for ABTS+·(P<0.05).The tioxidant activity of the calyx,stem and leaves was stronger in FRAP method(P<0.05).