Extraction and Antioxidant Activity of Total Flavoniods from Patrinia

Objective: To develop an optimal extraction processing for total flavonoids from Patrinia and determine the antioxidant activity of total flavonoids. Methods: The effects of factors including ethanol concentration, extraction time, material-liquid ratio and extraction temperature were explored by orthogonal experiments to optimize the extraction processing of total flavonoids on the basis of the evaluation of total flavonoids content. The antioxidant activity of total flavonoids was evaluated by scavenging rates on hydroxyl and superoxide anion free radicals as well as nitrite, and antioxidant effect on lard and colleseed oil. Results: The optimal extraction conditions for total flavonoids were ethanol concentration of 60%, material-liquid ratio of 1:20(g/mL), extraction time of 2 h and extraction temperature of 70 ℃. The extract from Patrinia exhibited strong scavenging capability on hydroxyl and superoxide anion free radicals and nitrite. Meanwhile, the total flavonoids from Patrinia had strong antioxidant effect on both edible oils. The antioxidant activity of total flavonoids from Patrinia was stronger than vitamin C. Conclusion: Patrinia has bioactive components with high antioxidant activity.