Optimization of extraction process and antioxidant activity of flavonoids from Artemisia argyi

Authors

Wang Na, College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan 450002 , China ；Zhengzhou Nutrition and Health Food Laboratory, Zhengzhou, Henan 450002 , China ；Key Laboratory of Bulk Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou, Henan 450002 , China
Zhang Hao-yu, College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan 450002 , China ；Zhengzhou Nutrition and Health Food Laboratory, Zhengzhou, Henan 450002 , China
Ning Can-can, College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan 450002 , China ；Zhengzhou Nutrition and Health Food Laboratory, Zhengzhou, Henan 450002 , China
Fan Yun-tao, Fengsenyuan Forestry Technology Co., Ltd., Beijing 102100 , China
Wang Lin-qing, Zhengzhou Nutrition and Health Food Laboratory, Zhengzhou, Henan 450002 , China ；Key Laboratory of Molecular Biology, Zhengzhou Normal University, Zhengzhou, Henan 450044 , China
Yu Qiu-ying, College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan 450002 , China ；Zhengzhou Nutrition and Health Food Laboratory, Zhengzhou, Henan 450002 , China ；Key Laboratory of Bulk Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou, Henan 450002 , China

Abstract

Objective:To optimize the extraction process of flavonoids from Artemisia argyi and evaluate the antioxidant activity in vitro. Methods:The ultrasonic-microwave combined water extraction method of Artemisia flavonoids was determined, and the extraction process was studied with the yield of total flavonoid, DPPH radical scavenging rate and ·OH radical scavenging rate of Artemisia argyi. Based on the single factor experiment, the factors with greater influence were screened through Plackett-Burman design, then optimized extraction process by response surface test. Results:The best extraction process was ultrasonic power 340 W, ultrasonic time 27 min, microwave power 600 W, microwave time 120 s, solid-liquid ratio 1∶30 (g/mL). Under these conditions, the yield of total flavonoids can reach 87.93 mg/g, DPPH radical scavenging rate is 80.84%, ·OH radical scavenging rate is 77.92%. Conclusion:The yield of flavonoids by this method is significantly better than the traditional boiling and water bath extraction (P＜0.05), and the antioxidant activity of Artemisia argy is better.

Publication Date

10-16-2022

First Page

174

Last Page

179

DOI

10.13652/j.spjx.1003.5788.2022.90081

Recommended Citation

Na, Wang; Hao-yu, Zhang; Can-can, Ning; Yun-tao, Fan; Lin-qing, Wang; and Qiu-ying, Yu (2022) "Optimization of extraction process and antioxidant activity of flavonoids from Artemisia argyi," Food and Machinery: Vol. 38: Iss. 7, Article 27.
DOI: 10.13652/j.spjx.1003.5788.2022.90081
Available at: https://www.ifoodmm.cn/journal/vol38/iss7/27

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