Optimization of the Extraction Process and Analysis of the Antioxidant Activity of Phlorizin from Litchi Shell
MENG Hongru
XU Shuangyuan
LIN Zhihao
SUN Mingfei
LIU Wenjun
QI Nanshan
LI Juan
ZHANG Xiaoai
LIN Xuhui
LV Minna
CAI Haiming
SONG Yongle
CHEN Xiangjie
ZHU Yibin
ZHANG Jianfei
LI Yingxin
LIAO Shenquan
Abstract：To optimize the extraction process of phlorizin from litchi pericarp and assess its antioxidant activity,we enhanced the extraction efficiency by optimizing several parameters,including the solid-liquid ratio,solvent concentration,extraction temperature,solvent pH,and extraction duration.The antioxidant activity of phlorizin was analyzed using the DPPH and ABTS radical scavenging assays.Single-factor experimental results indicated the following extraction rates:a solid-liquid ratio of 1∶40 yielded 1.22%phlorizin,a 65%ethanol solution resulted in 1.20%,a water bath temperature of 60℃produced 1.51%,and a solvent pH of 5 achieved 1.58%.After an extraction time of 60 min,the yield of phlorizin reached 1.39%.The optimized extraction conditions included a solid-liquid ratio of 1∶40,65%ethanol concentration,60℃temperature,pH 5,and a 60-minute extraction time.These conditions yielded the extraction rate of phlorizin from litchi shell ranged between 1.16%and 1.39%.The antioxidant activity of the extracts demonstrated that the antioxidant capacity(TEAC value)of the phlorizin extract was 0.34 μg TE/μg,with a total antioxidant capacity of(4.02±1.08)mmol/g.These findings provide a scientific basis for developing antioxidant preparations derived from litchi shell.
Keywords：Litchi shellPhlorizinExtraction processAntioxidant activity
Publication Date：2025-04-18
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：7( 1-7 )