Ultrasonic-assisted Extraction of Total Flavonoids from Mesona chinensis and Its Hypoglycemic Activity

YANG Feiran; CUI Shanhua; CHEN Zhihong; LUO Xuanquan; ZHANG Di; JI Hongwu; LIU Shucheng

doi:10.13982/j.mfst.1673-9078.2025.11.1075

Abstract：The extraction process of total flavonoids from Mesona chinensis Benth was optimized,and their hypoglycemic efficacy was evaluated.The optimum extraction conditions were explored using single-factor tests and response surface methodology.The optimum conditions were determined as follows:ethanol concentration,86%;liquid-solid ratio,1:18 g/g;ultrasonic extraction time,36 min;and ultrasonic extraction temperature 66℃.Under the above optimum conditions,the predictive extraction rate of total flavonoids from M.chinensis was 2.15%,while the actual extraction rate was 2.17%,with a relative error of 0.93%between the actual and predictive yields.The effects of the four factors on the extraction rate of total flavonoids from M.chinensis were as follows:ultrasonic extraction time>ultrasonic extraction temperature>ethanol concentration>solid-liquid ratio.Additionally,the interaction between ultrasonic extraction time and ultrasonic extraction temperature had a significant(P<0.05)effect on the extraction rate of total flavonoids.The results of in vitro hypoglycemic test showed that the effect of total flavonoids(6.0 mg/g)on the inhibition rate of α-glucosidase activity was 72.18%,whereas the effect of total flavonoids(8.0 mg/g)on the inhibition rate of α-amylase activity was 64.57%.In addition,10 μg/g of total flavonoids could significantly(P<0.05)increase the glucose consumption of Human Hepatocellular Carcinoma Cell Line cells and promote liver glycogen synthesis(increased by 45.4%).These findings indicated that the total flavonoids from M.chinensis exert a notable auxiliary hypoglycemic effect.The results in this study could provide a theoretical basis for further exploration and potential utilization of the total flavonoids from M.chinensis.