Abstract
［Objective］ To investigate the effect of deep eutectic solvent (DES ) on the extraction rate of total flavonoids from Zanthoxylum bungeanum Maxim.leaves and analyze their antioxidant activity.［Methods］ Using Z.bungeanum leaves as raw material and total flavonoid extraction rate as the evaluation index,this study performs ultrasound -assisted extraction to screen the optimal DES system.The scavenging capacities of the extracted total flavonoids against hydroxyl radicals (·OH) and DPPH radicals are determined.［Results］］ The highest extraction rate of total flavonoids is achieved using a choline chloride -ethylene glycol DES system (ncholine chloride ∶nethylene glycol =1∶3) with 22% water content,a solid -to-liquid ratio (mZ.bungeanum powder∶Vsolvent ) of 1∶47 (g/mL ),and ultrasonic time of 15 min.The total flavonoids from Z.bungeanum leaves exhibit a maximum hydroxyl radical scavenging rate of (63.89±0.26)% and a DPPH radical scavenging rate as high as (89.01±0.51)%.［Conclusion］ DES demonstrates excellent efficiency in extracting total flavonoids from Z.bungeanum leaves,and the extracted total flavonoids possess strong antioxidant activity.
Publication Date
7-11-2025
First Page
199
Last Page
206
DOI
10.13652/j.spjx.1003.5788.2024.81115
Recommended Citation
Wei, SUN; Qingyi, GU; Bingqian, ZHAI; Run, YE; Jing, CAI; and Xinrong, QIAO
(2025)
"Ultrasound-assisted extraction of total flavonoids from Zanthoxylum bungeanum Maxim . leaves with deep eutectic solvents and their antioxidant activity evaluation,"
Food and Machinery: Vol. 41:
Iss.
7, Article 26.
DOI: 10.13652/j.spjx.1003.5788.2024.81115
Available at:
https://www.ifoodmm.cn/journal/vol41/iss7/26
References
[1] 郭松,李金健,张鹏.花椒叶的研究现状综述 [J].广东化工,2021,48(7):69-72.GUO S,LI J J,ZHANG P.Functional study as well asprospect of development and utilization Zanthoxylum bungeanum leaves[J].Guangdong Chemical Industry,2021,48(7):69-72.
[2] WU Z C,WANG W,HE F Y,et al.Simultaneous enrichment and separation of four flavonoids from zanthoxylum bungeanum leaves by ultrasound-assisted extraction and macroporous resins with evaluation of antioxidant activities [J].Journal of Food Science,2018,83(8):2 109-2 118.
[3] 千惠,殷田田.花椒叶中多酚成分提取及功能性研究 [J].中国调味品,2022,47(3):196-199.QIAN H,YIN T T.Study on the extraction and functionality of polyphenols from Zanthoxylum bungeanum maxim.leaves [J].China Condiment,2022,47(3):196-199.
[4] 苟鼎,张腊梅,黄红琴.花椒叶提取物主要成分及其生物特性的研究进展 [J].清远职业技术学院学报,2022,15(4):64-71.GOU D,ZHANG L M,HUANG H Q.Research progress on main components and biological characteristics of Zanthoxylum bungeanum leaf extract [J].Journal of Qingyuan Polytechnic,2022,15(4):64-71.
[5] 刘晓莹,卢利平,金伟嘉,等.天水秋椒叶黄酮的提取工艺优化[J].农产品加工,2022 (5):24-29.LIU X Y,LU L P,JIN W J,et al.Optimization of extraction technology of flavonoids from paprika leaves [J].Farm Products Processing,2022 (5):24-29.
[6] 张欢,梁晶晶,刘阳,等.花椒叶在椒盐曲奇饼干制作工艺中的应用研究 [J].食品研究与开发,2018,39(14):103-109.ZHANG H,LIANG J J,LIU Y,et al.Study on the application of zanthoxylum bungeanum leaves in the processing of salt and pepper cookies [J].Food Research and Development,2018,39(14):103-109.
[7] 袁小钧,刘阳,姜元华,等.花椒叶化学成分、生物活性及其资源开发研究进展 [J].中国调味品,2018,43(7):182-187,192.YUAN X J,LIU Y,JIANG Y H,et al.Research progress of chemical constituents,biological activities and exploitation and utilization of Chinese prickly ash leaves [J].China Condiment,2018,43(7):182-187,192.
[8] 孙伟,蔡静,叶润,等.响应面法优化花椒叶多糖提取工艺及抑菌活性研究 [J].化学试剂,2021,43(1):109-114.SUN W,CAI J,YE R,et al.Optimization of the extraction technology of polysaccharides from Chinese prickly ash leaves by response surface method and its antibacterial activity [J].Chemical Reagents,2021,43(1):109-114.
[9] 崔鹏,高元栋,李玉文,等.响应面法优化超声辅助提取花椒叶黄酮工艺研究 [J].食品研究与开发,2018,39(8):53-60.CUI P,GAO Y D,LI Y W,et al.Study on the optimum technology of ultrasonic-assisted extraction of leaves of Zanthoxylum by response surface method [J].Food Research and Development,2018,39(8):53-60.
[10] 李林键,张长懿,韩宛芸,等.花椒叶总黄酮和多糖的微生物发酵同步提取工艺研究 [J].食品与发酵科技,2020,56(6):7-13,68.LI L J,ZHANG C Y,HAN W Y,et al.Study on simultaneous extraction of total flavonoids and polysaccharides from Zanthoxylum bungeanum leaves by microbial fermentation [J].Food and Fermentation Sciences & Technology,2020,56(6):7-13,68.
[11] 杨立琛.花椒叶黄酮的微波提取及其成分分析 [D].天津:天津商业大学,2013:11-13.YANG L C.Identification and quantification of flavonoids in leaves of Zanthoxylum bungeanum extracted by microwave-assisted method [D].Tianjin:Tianjin University of Commerce,2013:11-13.
[12] 范菁华,徐怀德,李钰金,等.超声波辅助提取花椒叶总黄酮及其体外抗氧化性研究 [J].中国食品学报,2010,10(6):22-28.FAN J H,XU H D,LI Y J,et al.Ultrasonic-assisted extraction of total flavonoids from leaves of Zanthoxylum bungeanum and its antioxidation in vitro [J].Journal of Chinese Institute of Food Science and Technology,2010,10(6):22-28.
[13] 张艺欣,邬旭然,何若菡,等.天然低共熔溶剂萃取酚类物质研究进展 [J].食品与机械,2022,38(11):212-216,240.ZHANG Y X,WU X R,HE R H,et al.Research progress on extraction of phenols with natural deep eutectic solvent [J]. Food & Machinery,2022,38(11):212-216,240.
[14] TU Y J,LI L N,FAN W X,et al.Development of green and efficient extraction of bioactive ginsenosides from Panax ginseng with deep eutectic solvents [J].Molecules (Basel,Switzerland ),2022,27(14):4 339.
[15] 唐小强,何小艳,张海全,等.超声波辅助低共熔溶剂提取枇杷叶总黄酮的工艺研究 [J].广州化工,2023,51(3):96-99.TANG X Q,HE X Y,ZHANG H Q,et al.Ultrasound-assisted deep eutectic solvent extraction of total flavonoids from loquat leaves [J].Guangzhou Chemical Industry,2023,51(3):96-99.
[16] 熊颖,周波,钟海雁.杏仁种皮酚类物质的低共熔溶剂提取及其抗氧化能力 [J].农业工程学报,2021,37(15):289-298.XIONG Y,ZHOU B,ZHONG H Y.Antioxidant capacity of phenols from apricot kernel coat extracted with deep eutectic solvent [J].Transactions of the Chinese Society of Agricultural Engineering,2021,37(15):289-298.
[17] 刘洋旋,吕庆云,党允卓,等.响应面法优化超声辅助低共熔溶剂提取葛根中黄酮及其抗氧化分析 [J].食品科技,2021,46(11):195-202.LIU Y X,LYU Q Y,DANG Y Z,et al.Optimization of ultrasonic assisted deep eutectic solvent extraction and antioxidant activity of puerarin from Pueraria lobata root by response surface methodology [J].Food Science and Technology,2021,46(11):195-202.
[18] 杨剑萍,苏婷婷,张韩洁,等.甘草黄酮的提取分离及其葡萄糖苷酶抑制活性研究 [J].化学与生物工程,2017,34(11):15-18.YANG J P,SU T T,ZHANG H J,et al.Extraction and separation of licoflavone and its inhibitory activity on glucosaccharase [J].Chemistry & Bioengineering,2017,34(11):15-18.
[19] MING Y,LIN J W,LIANG H H,et al.Research on flavonoids based on terahertz time-domain spectroscopy [J].Spectroscopy and Spectral Analysls,2020,40(12):3 919-3 924.
[20] 莫玉静,宋佳佳,余金燕,等.超声提取砂糖橘落果总黄酮及其抗氧化活性研究 [J].食品科技,2023,48(10):188-194.MO Y J,SONG J J,YU J Y,et al.Ultrasound extraction and antioxidant activity of total flavonoids from 'Shatangju' mandarin drop fruit [J].Food Science and Technology,2023,48(10):188-194.
[21] 朱焱超,涂世伟,于梦瑶,等.新疆红枣中总黄酮的提取及抗氧化活性研究 [J].农产品加工,2022 (19):18-21,25.ZHU Y C,TU S W,YU M Y,et al.Study on extraction and antioxidant activity of total flavones from Xinjiang red jujube[J].Farm Products Processing,2022 (19):18-21,25.
[22] 延永,张亦琳,吴永玲,等.响应面法优化蒲公英总黄酮提取工艺及其抑菌活性 [J].广西林业科学,2019,48(2):223-228.YAN Y,ZHANG Y L,WU Y L,et al.Optimization of extraction process of total flavonoids from Taraxacum and its antibacterial activity [J].Guangxi Forestry Science,2019,48(2):223-228.
[23] ANDRADE A W L,MACHADO K D C,MACHADO K D C,et al.In vitro antioxidant properties of the biflavonoid agathisflavone [J].Chemistry Central Journal,2018,12(1):75.
[24] 蒋利荣,何海燕,覃拥灵,等.超声辅助绿色低共熔溶剂提取番石榴叶总黄酮的工艺研究 [J].饲料研究,2022,45(12):72-76.JIANG L R,HE H Y,QIN Y L,et al.Ultrasonic-assisted extraction of total flavonoids from guava leaves by natural deep eutectic solvents [J].Feed Research,2022,45(12):72-76.
[25] 刘珊,李德慧,孙科,等.新型绿色低共熔溶剂用于金钱草总黄酮的提取研究 [J].时珍国医国药,2019,30(6):1 312-1 314.LIU S,LI D H,SUN K,et al.Study on the extraction of total flavonoids from desmodium using a new green deep eutectic solvent [J].Lishizhen Medicine and Materia Medica,2019,30(6):1 312-1 314.
[26] 雷永伟,刘欣,安艳霞,等.低共熔溶剂提取荞麦壳黄酮的工艺优化 [J].食品研究与开发,2023,44(13):160-166.LEI Y W,LIU X,AN Y X,et al.Optimization of extraction technology of buckwheat hull flavonoids in deep eutectic solvent [J].Food Research and Development,2023,44(13):160-166.
[27] 孙悦,刘晓冰,苏卓文,等.微波辅助低共熔溶剂提取鹰嘴豆中黄酮及其抗氧化活性的研究 [J].食品工业科技,2020,41(14):120-128.SUN Y,LIU X B,SU Z W,et al.Extraction of flavonoids from chickpeas by microwave-assisted eutectic solvent and its antioxidant activity [J].Science and Technology of Food Industry,2020,41(14):120-128.
[28] 于秋菊,孙科,耿凤英.超声辅助低共熔溶剂提取桑黄多糖及其抗氧化活性 [J].食品研究与开发,2023,44(5):81-88,105.YU Q J,SUN K,GENG F Y.Ultrasound-assisted deep eutectic solvent-based extraction of polysaccharides from Phellinus igniarius and its antioxidant activities [J].Food Research and Development,2023,44(5):81-88,105.
[29] 倪雪华,王恒鹏.低共熔溶剂提取绿茶总黄酮及其抗氧化活性[J].食品与机械,2022,38(1):159-163.NI X H,WANG H P.Research on extraction of total flavonoids from green tea with deep eutectic [J].Food & Machinery,2022,38(1):159-163.
[30] 刘小琳,魏丽婷,黄瑶雁,等.厚朴总黄酮提取及响应面法优化[J].农产品加工,2023 (5):38-42.LIU X L,WEI L T,HUANG Y Y,et al.Extraction of total flavonoids from magnolia officinalis and optimization of response surface methodology [J].Farm Products Processing,2023 (5):38-42.
[31] 梁泳仪,肖冬悦,王宏,等.化橘红黄酮深共熔溶剂提取工艺优化及抗氧化活性研究 [J].食品与机械,2024,40(7):192-199.LIANG Y Y,XIAO D Y,WANG H,et al.Optimization of deep eutectic solvent extraction process andantioxidant activities of flavonoids from exocarpium Citri grandis [J].Food & Machinery,2024,40(7):192-199.
[32] 陈凌,沙弋,曹巧巧,等.罗汉松种子总黄酮提取工艺优化及抗氧化活性 [J].包装工程,2023,44(7):158-167.LI L,SHA Y,CAO Q Q,et al.Optimization of extraction process and antioxidant activity of flavonoids from Podocarpus macrophyllus seeds [J].Packaging Engineering,2023,44(7):158-167.
[33] 赵彦巧,卜凡真,王月,等.紫苏叶黄酮超声辅助提取工艺优化及其抗氧化活性 [J].食品研究与开发,2023,44(6):146-152.ZHAO Y Q,BU F Z,WANG Y,et al.Optimization of ultrasound-assisted extraction and antioxidant activities of flavonoids from Perilla frutescens leaves [J].Food Research and Development,2023,44(6):146-152.