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Optimization of the Extraction Process and Analysis of the Antioxidant Activity of Phlorizin from Litchi Shell
MENG Hongru, XU Shuangyuan, LIN Zhihao, SUN Mingfei, LIU Wenjun, QI Nanshan, LI Juan, ZHANG Xiaoai, LIN Xuhui, LV Minna, CAI Haiming, SONG Yongle, CHEN Xiangjie, ZHU Yibin, ZHANG Jianfei, LI Yingxin, LIAO Shenquan
Guangdong Journal of Animal and Veterinary Science
2025, 50 (2):
1-7.
DOI: 10.19978/j.cnki.xmsy.2025.02.01
To optimize the extraction process of phlorizin from litchi pericarp and assess its antioxidant activity,we enhanced the extraction efficiency by optimizing several parameters,including the solid⁃liquid ratio,solvent concentration, extraction temperature,solvent pH,and extraction duration. The antioxidant activity of phlorizin was analyzed using the DPPH and ABTS radical scavenging assays. Single⁃factor experimental results indicated the following extraction rates:a solid⁃liquid ratio of 1∶40 yielded 1.22% phlorizin,a 65% ethanol solution resulted in 1.20%,a water bath temperature of 60 ℃ produced 1.51%,and a solvent pH of 5 achieved 1.58%. After an extraction time of 60 min,the yield of phlorizin reached 1.39%. The optimized extraction conditions included a solidliquid ratio of 1∶40,65% ethanol concentration,60 ℃ temperature,pH 5,and a 60minute extraction time. These conditions yielded the extraction rate of phlorizin from litchi shell ranged between 1.16% and 1.39%. The antioxidant activity of the extracts demonstrated that the antioxidant capacity (TEAC value)of the phlorizin extract was 0.34 μg TE/μg,with a total antioxidant capacity of(4.02±1.08)mmol/g. These findings provide a scientific basis for developing antioxidant preparations derived from litchi shell.
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