内蒙古香青兰总黄酮提取工艺优化及其抗氧化活性成分分析

目的 优化内蒙古香青兰总黄酮提取工艺,并对抗氧化活性成分进行分析。方法 采用单因素试验法结合响应面法优化提取工艺,并通过清除DPPH自由基试验、ABTS自由基清除试验、抑制羟基自由基试验和抑制超氧阴离子自由基试验筛选提取物的抗氧化活性成分,用高效液相色谱-电喷雾离子源-离子阱-飞行时间质谱联用技术(LC-MS-IT-TOF)对抗氧化活性成分进行分析。结果 内蒙古香青兰总黄酮最佳制备条件为提取温度67℃、乙醇体积百分数63%、料液比 1:58,提取物中总黄酮含量4.77%。香青兰总黄酮抗氧化活性成分为乙酸乙酯活性成分,主要包含迷迭香酸、迷迭香酸甲酯、木犀草素、芹菜素、芹菜素-7-O-b-D-葡萄糖苷等化学成分。结论 首次建立内蒙古香青兰总黄酮制备方法,该方法简单易操作,提取物总黄酮含量丰富,乙酸乙酯活性成分是香青兰总黄酮抗氧化活性成分,含有多种黄酮类化合物。

Optimization of Extraction Process of Total Flavonoids from Dracocephalum Moldavica L. of Inner Mongolia and Analysis of Its Antioxidant Components

OBJECTIVE To optimize the extraction process of total flavonoids components from Inner Mongolia Dracocephalum moldavica L., and to analyze its antioxidant active ingredients. METHODS Single factor test combined with response surface method was used to optimize the extraction process. DPPH free radical scavenging experiment, ABTS free radical scavenging experiment, hydroxyl free radical inhibition experiment and superoxide anion free radical inhibition experiment were used to screen the antioxidant active components of the extract. The antioxidation active parts were analyzed by high performance liquid chromatography-electrospray ion source-ion trap-time of flight mass spectrometry(LC-MS-IT-TOF). RESULTS The optimum preparation conditions were as follows:extraction temperature of 67℃, volume percentage of ethanol 63%, solid-liquid ratio of 1:58, total flavonoid content of 4.77% in the extract. The antioxidant activity of the total flavonoids in Dracocephalum moldavica L. was ethyl acetate, which mainly contained rosmarinic acid, methyl rosmarinate, luteolin, apigenin, apigenin-7-O-β-D-glucoside and other chemical components. CONCLUSION The preparation method of total flavonoids of Inner Mongolia Dracocephalum moldavica L. is established for the first time. The method is simple and easy to operate, and rich in flavonoids. The ethyl acetate extract in total flavonoids in Dracocephalum moldavica L. is the main antioxidant components, containing a variety of flavonoids.