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


First Page


Last Page





[1] 中华人民共和国药典委员会.中华人民共和国药典:第一部[S].北京:化学工业出版社,2015:11.Chinese Pharmacopoeia Commission.Pharmacopoeia of the peopleʼs republic of China:Vol Ⅰ[S].Beijing:China Medical Science Press,2015:11.
[2] 任小菊,徐皓,陈文强.艾蒿主要化学成分和药理作用研究进展[J].安徽农业科学,2017,45(6):112-114.REN Xiao-ju,XU Hao,CHEN Wen-qiang.Research progress on main chemical composition and pharmacological action of Artemisia argyi[J].J Anhui Agr Sci,2017,45(6):112-114.
[3] ZIMMERMANN-KLEMD A M,REINHARDT J K,MORATH A,et al.Immunosuppressive activity of Artemisia argyi extract and isolated compounds[J].Frontiers in Pharmacology,2020,11:402.
[4] SONG X W,WEN X,HE J W,et al.Phytochemical components and biological activities of Artemisia argyi[J].Functional Foods,2019,52(4):648-662.
[5] SOHEILA J M,JESUS F C,BEATRIZ C.Anti-inflammatory effects of flavonoids[J].Food Chemistry,2019,299(11):125124.
[6] CHEN G L,FAN M X,WU J L,et al.Antioxidant and anti-inflammatory properties of flavonoids from lotus plumule[J].Food Chemistry,2019,277(3):706-712.
[7] FATOKUN A A,TOME M,SMITH R A,et al.Protection by the flavonoids quercetin and luteolin against peroxide-or menadione-induced oxidative stress in MC3T3-E1 osteoblast cells[J].Natural Product Research,2015,29(12):1 127-1 132.
[8] 李华生,骆航,孙兴力,等.加压同步萃取艾叶挥发油、总黄酮和多糖的工艺研究[J].中国食品添加剂,2016(10):83-89.LI Hua-sheng,LUO Hang,SUN Xing-li,et al.Study on pressurized extraction of volatile oil,total flavonoids and polysaccharides from Artemisia argyi[J].China Food Additives,2016(10):83-89.
[9] 卫星星,曹琛,高慧,等.正交试验优选艾叶总黄酮索氏提取工艺[J].氨基酸和生物资源,2016,38(3):45-47.WEI Xing-xing,CAO Chen,GAO Hui,et al.Optimization of the soxhlet extraction techology of total flavonoids from mugwort leaves by orthogonal test[J].Biotic Resources,2016,38(3):45-47.
[10] 吴娜,张瑞巧,孙智达.艾蒿中黄酮类化合物的提取工艺研究[J].食品工业科技,2008(1):230-232.WU Na,ZHANG Rui-qiao,SUN Zhi-da.Study on flavonoid extraction from Artemisia argyi[J].Science and Technology of Food Industry,2008(1):230-232.
[11] 黄艳玲,熊建文,蔡锦源,等.响应面法优化微波辅助提取艾叶总黄酮的工艺研究[J].轻工科技,2019,35(2):40-43.HUANG Yan-ling,XIONG Jian-wen,CAI Jin-yuan,et al.Optimization of microwave assisted extraction of total flavonoids from Artemisia argyi leaves by response surface methodology[J].Light Ind Sci Tech,2019,35(2):40-43.
[12] 王婷婷,杨雯雯,李岩,等.响应面法优化艾蒿黄酮的微波提取工艺的研究[J].食品研究与开发,2014,35(19):31-35.WANG Ting-ting,YANG Wen-wen,LI Yan,et al.Optimization of the microwave-assisted extraction technology of flavonoids from Artemisia argyi using response surface methodology[J].Food Research and Development,2014,35(19):31-35.
[13] 黄艳玲,蔡锦源,梁水娇.响应面法优化微波—超声波辅助提取艾叶总黄酮的工艺研究[J].粮食科技与经济,2019,44(12):91-94.HUANG Yan-ling,CAI Jin-yuan,LIANG Shui-jiao.Optimization of microwave assisted extraction of total flavonoids from Artemisia argyi leaves by response surface methodology[J].Grain Science and Technology and Economy,2019,44(12):91-94.
[14] 李杰,杨育儒,王庆芬,等.紫外—可见分光光度法测定防暑清热饮中总黄酮和总多糖含量[J].药学实践杂志,2020,38(1):63-66.LI Jie,YANG Yu-ru,WANG Qing-fen,et al.Content determination of total flavones and polysaccharides in Fangshu Qingre mixture by UV-Vis spectrophotometry[J].Journal of Pharmaceutical Practice,2020,38(1):63-66.
[15] 王琴,罗洁莹,柳建良,等.响应面法优化超声—微波协同辅助提取金柚幼果总黄酮工艺[J].食品研究与开发,2020,41(2):83-91.WANG Qin,LUO Jie-ying,LIU Jian-liang,et al.Optimization of ultrasonic-microwave-assisted extraction of total flavonoids from pemelo young fruit by response surface methodology[J].Food Research and Development,2020,41(2):83-91.
[16] 朱瑜,吴建华,杨剑,等.辣蓼黄酮分离提取及3种黄酮类组分定量分析[J].辽宁中医药大学学报,2019,21(4):50-53.ZHU Yu,WU Jian-hua,YANG Jian,et al.Separation and extraction of flavonoids from Polygonum Hydropiper L.and quantitative analysis of three flavonoids[J].Journal of Liaoning University of Traditional Chinese Medicine,2019,21(4):50-53.
[17] 郑云展,罗牡康,刘慧娟,等.苦金甘陈凉茶总黄酮热水煎煮工艺优化[J].食品工业,2017,38(4):155-159.ZHENG Yun-zhan,LUO Du-kang,LIU Hui-juan,et al.Optimization of hot water decocting process of total flavonoids from four kinds of herbal[J].The Food Industry,2017,38(4):155-159.
[18] LIN C L,WANG C C,CHANG S C,et al.Antioxidative activity of polysaccharide fractions isolated from Lycium barbarum Linnaeus[J].Biological Macromolecules,2009,45(2):146-151.
[19] 杨润亚,明永飞,王慧.无花果叶中总黄酮的提取及其抗氧化活性测定[J].食品科学,2010,31(16):78-82.YANG Run-ya,MING Yong-fei,WANG Hui.Extraction and free radical scavenging activity of total flavonoids from the leaves of Ficus carica Linn.[J].Food Science,2010,31(16):78-82.

Included in

Food Science Commons



To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.