Liu Junhai, Guo Xiaosha, Yang Tengteng, Wang Xiaoli, Liang Yinku
Shaanxi Key Laboratory of Catalysis, Shaanxi University of Technology, Hanzhong, Shaanxi, China.
School of Chemistry and Environment Science, Shaanxi University of Technology, Hanzhong, Shaanxi, China.
PLoS One. 2025 Jul 2;20(7):e0326570. doi: 10.1371/journal.pone.0326570. eCollection 2025.
Millettia speciosa Champ, a member of the Leguminosae family and the genus Millettia, is a rich source of total flavonoids. Investigating the extraction methods and stability of total flavonoids from Millettia speciosa Champ using ultrasound-assisted extraction is crucial for enhancing its medicinal value and advancing the modernization of traditional Chinese medicine. In this study, the optimal extraction conditions were determined as follows, ethanol volume fraction of 64%, ultrasonic temperature of 60°C, solid-liquid ratio of 1:20 g/mL, ultrasonic time of 29 min, and ultrasonic power of 400 W. Under these conditions, the extract of total flavonoids from Millettia speciosa Champ was 6.485%. The stability of the total flavonoids was evaluated under various conditions. The results indicated that the total flavonoids should be stored in the dark. Metal ions such as K+, Na+, Ca2+, Mg2+, and Al3+ had no significant impact on stability, whereas Cu2+, Zn2+, and Fe3+ caused a notable loss of stability. The total flavonoids remained stable under neutral and weakly acidic conditions but were unstable under strongly acidic and alkaline conditions. Additives such as sodium benzoate, sodium chloride, glucose, and sucrose did not significantly affect stability. In contrast, ascorbic acid and citric acid had minimal effects on stability at low concentrations but significantly impacted stability at higher concentrations.
鸡血藤是豆科崖豆藤属植物，富含总黄酮。研究采用超声辅助提取法从鸡血藤中提取总黄酮的方法及其稳定性，对于提高其药用价值、推动中药现代化具有重要意义。本研究确定的最佳提取条件如下：乙醇体积分数为64%，超声温度为60℃，固液比为1:20 g/mL，超声时间为29 min，超声功率为400 W。在此条件下，鸡血藤总黄酮提取物含量为6.485%。在不同条件下对总黄酮的稳定性进行了评价。结果表明，总黄酮应避光保存。K+、Na+、Ca2+、Mg2+和Al3+等金属离子对稳定性无显著影响，而Cu2+、Zn2+和Fe3+会导致稳定性显著下降。总黄酮在中性和弱酸性条件下保持稳定，但在强酸性和碱性条件下不稳定。苯甲酸钠、氯化钠、葡萄糖和蔗糖等添加剂对稳定性无显著影响。相比之下，低浓度的抗坏血酸和柠檬酸对稳定性影响较小，但高浓度时会显著影响稳定性。
