School of Pharmacy, Jiangsu Ocean University, Lianyungang 222005, China.
Lianyungang Chinese Medicine Hospital, Lianyungang 222004 , China.
Ultrason Sonochem. 2024 Nov;110:107045. doi: 10.1016/j.ultsonch.2024.107045. Epub 2024 Aug 24.
In this study, it is the first that the Viticis Fructus (VF) was used as the raw material for extracting total flavonoids using the ultrasound-assisted enzyme extraction (UAE) method. Response surface methodology was employed to determine the optimal extraction parameters. The optimal conditions were as follows: 60 % ethanol solution as the extract solvent, material-liquid ratio of 1:25, pH value of 4, enzyme addition amount of 1.5 %, enzymatic hydrolysis time of 30 min, enzymatic hydrolysis temperature of 40 ℃, and ultrasonic time of 50 min. Comparing the total flavonoid yield of VF and processed VF (PVF) extracted using different methods, it was observed that UAE resulted in a higher total flavonoid yield compared to traditional ultrasound extraction and enzyme extraction. Additionally, the total flavonoid yield of PVF extracted by all three methods was generally higher than that of VF. The PVF solution extracted by UAE also demonstrated better in vitro antioxidant activity compared to VF. These results suggest that UAE is an effective method to enhance the activity of natural total flavonoids. The study of the physicochemical properties and in vitro antioxidant activity of VF and PVF showed that the total flavonoid yield and antioxidant activity significantly increased after VF stir-frying, indicating that their efficacy can also be enhanced.
在这项研究中，首次以维特果（VF）为原料，采用超声辅助酶提取（UAE）法提取总黄酮。采用响应面法确定最佳提取参数。最佳条件为：60%乙醇溶液为提取溶剂，料液比为 1:25，pH 值为 4，加酶量为 1.5%，酶解时间 30min，酶解温度 40℃，超声时间 50min。比较不同方法提取的维特果（VF）和炮制维特果（PVF）的总黄酮含量，发现 UAE 法比传统超声提取法和酶提取法的总黄酮产率更高。此外，三种方法提取的 PVF 的总黄酮产率均普遍高于 VF。UAE 提取的 PVF 溶液的体外抗氧化活性也优于 VF。这些结果表明，UAE 是一种有效提高天然总黄酮活性的方法。对 VF 和 PVF 的理化性质和体外抗氧化活性的研究表明，VF 炒制后总黄酮产率和抗氧化活性显著提高，表明其功效也可增强。
