数字农科院2.0

Optimization of ultrasonic-assisted extraction of flavonoids from Lactuca indica L. cv. Mengzao and their antioxidant properties

文献类型： 外文期刊

作者： Hao, Junfeng;Wang, Zhijun;Jia, Yushan;Sun, Lin;Fu, Zhihui;Zhao, Muqier;Li, Yuyu;Yuan, Ning;Cong, Baiming;Zhao, Lixing;Ge, Gentu

作者机构：

关键词： Lactuca indica L;cv;Mengzao;flavonoids;ultrasound-assisted extraction;UPLC-MS;antioxidant activity

期刊名称： FRONTIERS IN NUTRITION

ISSN： 2296-861X

年卷期： 2023 年 10 卷

页码：

收录情况： SCIE（2023版）

摘要： In this study, the ultrasound-assisted extraction (UAE) conditions of flavonoids from Lactuca indica L.cv. Mengzao (LIM) leaves was optimized, and the flavonoids content and their antioxidant potential in different parts were analyzed. The optimal extraction parameters to obtain the highest total flavonoids content (TFC) were a a ratio of liquid to solid of 24.76 mL/g, ultrasonic power of 411.43 W, ethanol concentration of 58.86% and an extraction time of 30 min, the average TFC of LIM leaves could reach 48.01 mg/g. For the yield of flavonoids, the UAE method had the best extraction capacity compared with solvent extraction and microwave-assisted extraction (MAE). In general, the TFC in different parts of LIM followed the order flower > leaf > stem > root, the flowering period is the most suitable harvesting period. From ultra-high performance liquid chromatography-mass spectrometry (UPLC-MS) quantification, the flower samples showed significantly higher six flavonoids and had the highest radical scavenging capacities compared to other samples. A high positive correlation was observed between the antioxidant activity and TFC, luteolin-7-O-glucoside and rutin were significantly (p < 0.05) correlated with all antioxidant evaluations. This study provides valuable information for the development and utilization of flavonoids in Lactuca indica as ingredients in food, feed and nutritional health products.

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