| objectiveFlavonoids in taraxacum plants can quickly remove free radicals,block the activity of tyrosinase effectively,in order to wrinkle,skin care and antibacterial effect.The polysaccharide from taraxacum has a wide range of medicinal value,which has good effect on free radical scavenging,inhibiting tumor growth and preventing infection.In this paper,the extraction technology of active components from taraxacum was studied,and the scavenging ability of flavonoids and polysaccharides to hydroxyl radical,DPPH radical and superoxide anion radical were compared and studied,and use the inhibitory effect of the Oxford cup method on the determination of flavonoids and polysaccharides in taraxacum.Make sure the antioxidant and antibacterial effect of the taraxacum active ingredients.Determine the lethal effect of taraxacum flavonoids on esophageal cancer(TE-1)cells.To lay the experimental foundation for further research and develop Taraxacum active ingredient.MethodsUltrasonic assisted extraction of flavonoids and polysaccharides from taraxacum ? Based on the single factor experiment,the ultrasonic time ?Ultrasonic temperature?Material to liquid ratio?ethanol concentration as the independent variable,The yield of flavonoids and polysaccharides was the response value,Study on the effect of different variables and their interaction on the yield of flavonoids and polysaccharides by Response SurfaceMethodology,obtain optimum extraction process parameters about ultrasonic assisted extraction of flavonoids and polysaccharides from taraxacum.Determination of hydroxyl free radical of flavonoids and polysaccharides in taraxacum by UV spectrophotometry?DPPH free radical and superoxide anion free radical scavenging effect and compared?The antibacterial effect of taraxacum flavonoids and polysaccharides on Staphylococcus aureus,Escherichia coli and Bacillus subtilis were determined by Oxford cup method and compare.The effect of flavonoids on the growth curve of TE-1 cells was determined by cell counting method.SRB method was used to determine the lethal effect of taraxacum flavonoids on TE-1 cells.Results1.The optimum technological conditions for ultrasonic assisted extraction of Flavonoids from taraxacum:thanol concentration 64%,eatract temperature45?,material to liquid raio of 40:1(m L:g),ultrasonic time 2.5h,under this condition,lutein was 13.64 mg/g.2.The optimum technological conditions for ultrasonic assisted extraction of polysaccharides from taraxacum:eatract temperature 69?,material to liquid raio of 43 : 1(m L:g),ultrasonic time 2h,under this condition,lutein was9.85mg/g.3.Antioxidant activity of flavonoids and polysaccharides from taraxacum:when the extract concentration was 2mg/g,flavonoids polysaccharides antioxidant effect is the best,the flavonoids on hydroxyl radical scavenging rate was 61.96 % and the polysaccharide on hydroxyl radical scavenging rate was 55.92 %;flavonoids on DPPH radical scavenging rate was 96.17 % and the polysaccharide on DPPH radical scavenging rate 90.34 %.;flavonoids on superoxide anion radical scavenging rate was 86.77 % and the polysaccharide on superoxide anion radical scavenging rate was 80.92 %.Flavonoids on hydroxyl radicals,DPPH free radicals,superoxide anion free radicals.TheIC50 values were 1.16mg/m L,0.54mg/m L,0.67mg/m L;polysaccharide on hydroxyl radicals,DPPH free radicals,superoxide anion free radicals.The IC50 values were 1.41,0.68,0.74mg/m L.4.Determination of antimicrobial activity of flavonoids and polysaccharides from taraxacum: When the concentration of flavonoids was 2.5mg/m L,the diameter of inhibition zone of Escherichia coli,Staphylococcus aureus and Bacillus subtilis were respectively 12.2?11.7?11.9 mg/m L,the corresponding minimal inhibitory concentrations were 0.25 ? 0.5 ? 0.5 mg/m L;when the concentration of taraxacum polysaccharide was 2.5mg/m L,the diameter of inhibition zone of Escherichia coli,Staphylococcus aureus and Bacillus subtilis were respectively 11.3?9.7?10.8 mg/m L,the corresponding minimal inhibitory concentrations were 0.5?1?1mg/m L.5.The inhibitory rate of TE-1 cells was determined by the effect of flavonoids on the cells.The inhibitory effect on TE-1 cells was the highest when the concentration of flavonoids was 80 ?g/m L,which was 54.2%.ConclusionsIn this paper,the method of ultrasonic assisted extraction was used to extract flavonoids and polysaccharides from taraxacum,use single factor test and response surface experiment,through single factor experiment and response surface experiment,the optimum extraction process parameters of flavonoids were thanol concentration 64%,eatract temperature 45?,material to liquid raio of 40:1(m L:g),ultrasonic time 2.5h,under this condition,lutein was13.64 mg/g;the optimum extraction process parameters of flavonoids were eatract temperature 69?,material to liquid raio of 43:1(m L:g),ultrasonic time2 h,under this condition,lutein was 9.85 mg/g.Flavonoids and polysaccharides from taraxacum have a good scavenging effect on hydroxyl radicals,DPPH free radicals,superoxide anion free radicals.and the scavenging effect of flavonoids was better than that of polysaccharides.A certain concentration of taraxacum flavonoids and polysaccharides had inhibitory effect on Escherichiacoli,Staphylococcus aureus and Bacillus subtilis.and the inhibitory effect increased with the increase of the concentration,and the effect of flavonoids was better than that of polysaccharide.The inhibition effect of TE-1 cells was not obvious when the concentration of taraxacum flavonoids was low,and the inhibition rate increased with the increase of concentration,and the inhibition rate of TE-1 cells increased slowly after reaching 60 ?g/m L.When the concentration of flavonoids was 80 ?g/m L,the inhibitory effect on TE-1 cells was the highest,which was 54.2%. |
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