Abstract
[Objective] To explore the optimal microwave -assisted enzymatic extraction process of total flavonoids from Paeonia suffruticosa Jinge, and to evaluate their antioxidant activity. [Methods] Taking the extraction rate of total flavonoids from peony petals as the evaluation index, this study investigates the effects of enzyme dosage, hydrolysis time, solid -liquid ratio, hydrolysis temperature, and microwave power on total flavonoid extraction rate. Then, response surface methodology is incorporated to optimize the extraction process, followed by an antioxidant activity analysis. [Results] The optimum process parameters are as follows:a microwave power of 348 W, an enzyme addition of 1.7%, a solid -liquid ratio of 1∶80 (g/mL ), a hydrolysis temperature of 55 ℃, and a hydrolysis time of 120 min. Under these conditions, the flavonoid extraction rate is 5.415%, while the DPPH, hydroxyl, and ABTS free radical scavenging rates are 84.18%, 36.80%, and 95.36%, respectively. [Conclusion] The process optimized by response surface methodology is reasonable and feasible, and the P.suffruticosa Jinge petal extract exhibits potent antioxidant activity.
Publication Date
11-3-2026
First Page
170
Last Page
177
DOI
10.13652/j.spjx.1003.5788.2025.80981
Recommended Citation
Qingjie, Lan; Yuru, Shao; Haoang, Ma; and Qi, Qiao
(2026)
"Optimization of microwave-assisted enzymatic extraction of total flavonoids from Paeonia suffruticosa Jinge petals and their antioxidant activity,"
Food and Machinery: Vol. 42:
Iss.
10, Article 20.
DOI: 10.13652/j.spjx.1003.5788.2025.80981
Available at:
https://www.ifoodmm.cn/journal/vol42/iss10/20
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