Study on the best extraction technology of total flavonoids from Piper sarmentosum Roxb. leaves and evaluation of antioxidant activity
文献类型： 外文期刊
作者： Wei, Changbin 1 ; Li, Jiaxu 2 ; Ma, Zhiling 1 ; Qiao, Jian 1 ; Zhao, Weifeng 3 ; Liu, Yuge 2 ;
作者机构： 1.Chinese Acad Trop Agr Sci, South Subtrop Crop Res Inst, Minist Agr, Key Lab Trop Fruit Biol, Zhanjiang 524091, Guangdong, Peoples R China
2.Lingnan Normal Univ, Sch Chem & Chem Engn, Zhanjiang 524048, Guangdong, Peoples R China
3.Yunnan Agr Univ, Coll Trop Crops, Puer 665000, Peoples R China
期刊名称：2019 INTERNATIONAL CONFERENCE ON ADVANCES IN CIVIL ENGINEERING, ENERGY RESOURCES AND ENVIRONMENT ENGINEERING
ISSN： 1755-1307
年卷期： 2019 年 330 卷
页码：
收录情况： SCI
摘要： This paper investigated the best extraction process of total flavonoids from Piper sarmentosum Roxb. leaves. The optimal extraction solvent was first determined to be ethanol, and then the effects of ethanol concentration, extraction temperature, extraction time and the ratio of liquid to solid on the extraction yield of total flavonoids were determined by single factor method. Based on the above experiments, the orthogonal experimental design of three factors and three levels was established. The best extraction conditions of total flavonoids from Piper sarmentosum Roxb. leaves were concluded: extraction time 1.5h, liquid-solid ratio 175:1, ethanol concentration 75%, extraction time 1.5h, and the effect of solid-liquid ratio was greater than that of ethanol concentration, and the effect of ethanol concentration was greater than that of time. Furthermore, the antioxidant properties of total flavonoids were also determined from P. sarmentosum leaves in the regions of Suixi, Lianjiang, and Cunjin based on the DPPH, FRAP and MCC methods.
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