Study on ultrasonic and enzyme synergistic extraction of total flavonoids from Fructus ligustris L.and its antioxidant activity
WANG Ling-zhi
CHEN Ping
GUO Zhen-hua
ZHANG Hong-lei
Abstract：On the basis of single factor test,response surface method was used to optimize the extraction process of Fructus ligustris L.,and the in vitro antioxidant activity of total flavonoids from Fructus ligustris L.was studied.The results showed that the optimal process parameters were ethanol concentration of 80%,cellulase concentration of 0.3 g/L and ultrasonic temperature of 50℃.Under these conditions,the average extraction rate of total flavonoids from Fructus ligustris L.was 4.93%,which was highly consistent with the predicted value of 4.98%,indicating that the model was reliable and could be used for the extraction of total flavonoids from Fructus ligustris L..The results of antioxidant test showed that the IC50 value of total flavonoids extract was 186.6 mg/L for DPPH free radical scavenging and 166.8 mg/L for ABTS+ free radical scavenging,indicating that total flavonoids extract had strong antioxidant activity.The study indicates that total flavonoids of Fructus ligustris L.can be used as a natural green antioxidant in animal production.
Keywords：Fructus ligustris L.cellulaseultrasonic waveflavonoidsantioxidant activity
Publication Date：2023-12-15
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：6( 96-101 )