|Table of Contents|

Ultrasonic Assisted Enzyme Extraction Technology and Antioxidant Activities of Total Flavonoids From Lycium barbarum

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2020年02
Page:
101-107
Research Field:
Publishing date:

Info

Title:
Ultrasonic Assisted Enzyme Extraction Technology and Antioxidant Activities of Total Flavonoids From Lycium barbarum
Author(s):
NIU Hongjun1; LIU Peng1; YUAN Wenjiao1; LI Heyu2; YANG Guan′e3
(1.School of Bioengineering,Tianjin Modern Vocational Technology College,Tianjin 300350；2.Tianjin Ubasichealth Nutrition Co.Ltd.,Tianjin 300457;3.School of Pharmaceutical,Shanxi Medical University,Taiyuan,Shanxi 030001)
Keywords:
ultrasonic assisted enzyme method; total flavonoids from Lycium barbarum; extraction technology; response surface analysis
PACS:
-
DOI:
10.11937/bfyy.20190582
Abstract:
Taking Lycium barbarum as materials,the total flavonoids of Lycium barbarum were extracted by ultrasonic assisted enzyme method.The liquid-solid ratio,enzyme dosage,enzymolysis time,enzymolysis temperature，enzymolysis pH and ultrasonic time were selected as factors by one-factor experimental design and response surface analysis for ultrasonic assisted enzyme method.The results showed that the optimum conditions of extraction of total flavonoids from Lycium barbarum by ultrasonic assisted enzyme method were liquid-solid ratio 20∶1 mL·g-1,enzyme dosage 1.0%,enzymolysis time 1.5 hours，enzymolysis temperature 51 ℃,enzymolysis pH 5.1 and ultrasonic time 21 minutes.Under the condition,the extraction rate of total flavone from Lycium barbarum was 1.30%.The total flavonoids had scavenging ability on DPPH· and Fe3+ reducing power.The antioxidant ability and mass concentration were in a concentration-dependent manner.

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Last Update: 2020-02-24