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为优化禹白芷中总香豆素的提取工艺，并评估其抗氧化活性。以总香豆素得率为考察指标，通过单因素试验筛选液料比、超声时间、活性剂分数等关键参数，并采用响应面法进行工艺优化；同时，以DPPH自由基和ABTS+自由基清除率为评价指标，探究禹白芷总香豆素的抗氧化能力。结果显示：在活性剂分数7%、超声时间40 min、液料比90∶1(mL/g)的条件下，总香豆素得率达最高值(0.392%±0.002%)。禹白芷总香豆素对DPPH自由基和ABTS+自由基均表现出一定的清除能力，其中对ABTS+自由基的清除效果接近VC，其IC50值分别为1.14、0.45 mg/mL。研究结果为禹白芷的综合开发利用及天然抗氧化产品的研发提供了理论支持。
Abstract：To optimize the extraction process of total coumarins from Angelica dahurica cv. Yubaizhi(Yubaizhi) and evaluate its antioxidant activity,the yield of total coumarins was selected as the primary evaluation metric. Key parameters,including liquid-to-solid ratio,ultrasonic time,and surfactant concentration,were screened through single-factor experiments and subsequently optimized using response surface methodology. Meanwhile,the antioxidant capacity of the total coumarins was assessed by measuring their DPPH and ABTS+ free radical scavenging rates. The results revealed that the highest yield of total coumarins(0.392%±0.002%) was achieved under the following conditions :a surfactant concentration of 7%,an ultrasonic time of 40 min,and a liquid-to-solid ratio of 90∶1(mL/g). The total coumarins from Yubaizhi exhibited notable scavenging abilities against both DPPH and ABTS+ free radicals,with the scavenging effect on ABTS+ free radicals approaching that of vitamin C. The IC50 values were determined to be 1.14 and 0.45 mg/mL for DPPH and ABTS+ free radicals,respectively. This study provides theoretical support for the comprehensive development and utilization of Yubaizhi and the development of natural antioxidant products.
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基本信息:
DOI：10.19804/j.issn1006-2513.2026.10.001
中图分类号:TS201.2
引用信息:
[1]黄夕瑶,张亚楠,王佳仪,等.禹白芷总香豆素提取工艺优化及其抗氧化活性研究[J].中国食品添加剂,2026(10):1-9.DOI:10.19804/j.issn1006-2513.2026.10.001.
基金信息:
国家自然科学基金(32300991); 河南省高等学校重点科研项目（25A550012）; 河南省高等学校大学生创新训练项目（202610480054）
2026-09-23
2026-09-23
2026-09-23