Study On Antioxidant Activity Of Ethanol Extract Of Dictyophora

Dictyophora indusiata is collectively known of a variety of edible fungi of Phallaceae family Dictyophora genus. Our understanding of Dictyophora indusiata has a history of more than one thousand years. Dictyophora indusiata, as one of the edible fungi, it riches in chemical composition, which can reduce blood lipid and cholesterol, slow food decay and metamorphic, and other functions. Dictyophora indusiata flavonoids is one of the mainly function component. Results have been showed that total reducing power, hydroxyl radical and superoxide anion free radicals and DPPH free radical removal ability of water extract of Dictyophora indusiata fruiting body better than most of the antioxidant capacity of edible fungus fruiting body. Due to the flavonoid molecule containing phenol hydroxyl, it can be obtained by the body and will be combined with protein enzymes in the digestive tract, thus influencing the full play of the antioxidant activity of flavonoids. Therefore, the main objective of this study is to extract flavonoids from Dictyophora indusiata fruiting body, thereby research its antioxidant activity and its synergistic antioxidant capacity with polyphenols and ascorbic acid. The inhibitory effect of trypsin on antioxidant capacity was further researched.1. The single factor and orthogonal test design is adopted to optimize the extraction technology of Dictyophora indusiata total flavonoids. The optimized extraction technology conditions for total flavonoids is:reflux extracting time3h, reflux extraction temperature80℃, the ratio between liquid and solid30:1, volume fraction of ethanol solution is70%. Extraction yield of total flavonoids is0.921%.2. In the DPPH, FRAP, ABTS antioxidant system, changes in the concentration of Dictyophora indusiata flavonoid extract are consistent, the concentration of Dictyophora indusiata flavonoid extract and its antioxidant capacity is non-linear relationship. At low concentrations (200μg/mL), the antioxidant ability of free radical is not high. As the concentration increased, the antioxidant capacity is gradually strengthened. When the extract was high concentration, antioxidant activity reached its peak value. In TBARS antioxidant system, inhibit lipid peroxidation ability was higher in obvious concentration of2000μg/mL than concentration of1000μg/mL, which also the most close to the Trolox inhibition rate of reference substance of400μg/mL.3. Tea polyphenols and ascorbic acid are efficient antioxidants, antioxidant effect of tea polyphenols is better than ascorbic acid. In DPPH and FRAP system, Dictyophora indusiata flavonoids extracts under the condition of high concentration, there is an obvious synergistic effect among tea polyphenols and ascorbic acid. The synergistic effect between antioxidant effect and evaluation system of Dictyophora indusiata flavonoid extract, tea polyphenols and ascorbic acid is related to the effective concentration of Dictyophora indusiata flavonoid extract.4. There is an obviously weaken effect of Trypsin on free radical ability of Dictyophora indusiata total flavonoids on DPPH·, ABTS+, hydroxyl. When the concentration of Dictyophora indusiata total flavonoids reaction system is1μmol/L, under the condition of the simulated intestinal digestive system at37℃, trypsin content1.20mg, after10min of interaction between Dictyophora indusiata flavonoids and trypsin, the clearance rate of DPPH·ABTS+, hydroxyl free radical fell by23.3%,27.1%and23.3%, respectively.