Study on extraction technology and antioxidant activity of flavonoids of Cynanchum thesioides(Freyn)K.Schum fructus
ZHAO Hong-yu
HUANG Xiu-mei
ZHANG Feng-lan
YANG Zhong-ren
Abstract：The purpose of this experiment was to study the extraction method and antioxidant activity of total flavonoids from Cynanchum thesioides(Freyn)K.Schum fructus.Based on single factor experiment,the extraction pressure,extraction temperature,and extraction time were selected for response surface test,and the antioxidant activity was studied.The results showed that the optimum extraction conditions were as follows:Extraction time 2.66 h,extraction pressure 49.5 MPa,and extraction temperature 53 ℃.Under these conditions,the extraction rate of total flavonoids was 3.377 mg/g.With the increase of total flavonoids content,the reduction ability,DPPH free radical scavenging rate and hydroxyl free radical scavenging ability increased.The study indicates that the total flavonoids from Cynanchum thesioides(Freyn)K.fructus Schum have the potential to be used as antioxidant feed additives.
Keywords：Cynanchum thesioides(Freyn)K.Schum fructussupercritical CO2response surface methodologytotal flavonoidsantioxidation
Publication Date：2024-04-30
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：5( 83-87 )