禹白芷总香豆素提取工艺优化及其抗氧化活性研究OA

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.