Optimization of extraction process of total flavonoids from Rosa roxburghii assisted by complex enzymes and ultrasonication and study of their antioxidant activity
WANG Ling-zhi
CHEN Ping
GUO Zhen-hua
ZHANG Hong-lei
Abstract：Using Rosa roxburghii as raw material,based on single-factor experiments,the response surface method was used to optimize the process of extracting total flavonoids from Rosa roxburghii with the aid of complex enzymes and ultrasonication.The antioxidant activity was also studied.The results showed that the optimal extraction process was a liquid-solid ratio of 25 mL/g,an extraction temperature of 60 ℃,an ultrasonication time of 50 minutes,and the addition of complex enzymes(mcellulase∶mpectinase=1∶1)at 2.5％.Under these conditions,the extraction yield of total flavonoids from Rosa roxburghii was 12.56％,which was consistent with the theoretical predicted value of 12.86％.The IC50 values of the total flavonoids from Rosa roxburghii for ABTS+and DPPH radicals were 412 mg/L and 586 mg/L,respectively.The study indicates that the total flavonoids from Rosa roxburghii have certain antioxidant properties and can be used as natural antioxidants.
Keywords：Rosa roxbunghiicomplex enzymeultrasonic extractiontotal flavonoidsoxidation activity
Publication Date：2024-10-31
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：6( 91-96 )