Total flavonoids in Cynanchum wilfordii were extracted using an ethanol refluxing method, and the extraction procedure was optimized with orthogonal experiments. The antioxidant effects of the obtained total flavonoids on active oxygen radicals were studied. The results show the following optimum extraction parameters. The volume fraction of ethanol as extractant is 60%, the extraction temperature is 75℃, the extraction time is 60 min, and the ratio of solid to liquid is 1∶30 (g/mL). Under these conditions, the average extraction rate of total flavonoids reaches 10.79%, the average recovery rate of the added sample is 98.78%, and the scavenging effects of total flavonoids on ·OH and O−2 · are 29.2% and 36.7%, respectively, implying that the material has good ability to scavenge ·OH and O−2 ·.
YANG Shen-ming1,2, WANG Ying-shun1,2, WANG Zhen-ji1,2
. Optimizing extraction technology of total flavonoids in Cynanchum wilfordii and its antioxidant effects[J]. Journal of Shanghai University, 2015
, 21(2)
: 220
-228
.
DOI: 10.3969/j.issn.1007-2861.2014.03.001
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