张桂娟，李大亮，吕文博，徐丹鸿^*，李明涛，宋世杰，曹鑫桐，陈 鑫

（黑龙江生态工程职业学院生物技术系，哈尔滨150025）

摘要：考察超声提取温度、乙醇浓度、超声提取功率、料液比、超声提取时间5个因素对鸡腿堇菜总黄酮得率的影响，采用Box-Behnken响应面分析法优化超声波提取鸡腿堇菜总黄酮工艺，并通过DPPH自由基清除能力考察鸡腿堇菜总黄酮提取物的抗氧化活性。结果表明，鸡腿堇菜总黄酮提取最优工艺为：超声提取温度56 ℃、乙醇浓度48%、超声提取功率300 W、料液比1:26 g/mL、超声提取时间60 min，在此条件下鸡腿堇菜总黄酮得率为（2.83±0.02）%，鸡腿堇菜总黄酮提取量为28.35 mg/g；抗氧化试验结果表明鸡腿堇菜总黄酮提取物清除DPPH自由基的IC50值为0.32mg/mL，清除作用随着质量浓度的增大而升高，当质量浓度为6mg/mL时清除率可达92.08%，表明鸡腿堇菜总黄酮提取物具有良好的抗氧化活性。研究结果为系统研究及开发鸡腿堇菜植物资源提供理论依据及技术参考。

关键词：响应面法；鸡腿堇菜；总黄酮；提取工艺；抗氧化活性

中图分类号：R284.2 文献标识码：A 文章编号：1674-506X（2025）01-0080-0008

Box-Behnken Design Optimization of the Ultrasonic Extraction of Total Flavonoids from Viola acuminata Ledeb. and Research on Its Antioxidant Activity

ZHANG Guijuan，LI Daliang，LV Wenbo，XU Danhong^*，LI Mingtao，SONG Shijie，CAO Xintong，CHEN Xin

（Department of Biotechnology，Heilongjiang Ecological Engineering Vocational College，Haerbin 150025，China）

Abstract： The study investigated the impact of 5 factors: ultrasonic extraction temperature, ethanol concentration, ultrasonic extraction power, material-liquid ratio, and ultrasonic extraction time, on the total flavonoid yield of Viola acuminata Ledeb.. The Box-Behnken response surface methodology was employed to optimize the process of ultrasonic extraction of total flavonoids from Viola acuminata Ledeb., then, the antioxidant activity of total flavonoid extracts of Viola acuminata Ledeb. was investigated by DPPH free radical scavenging capacity. Results showed optimal process for extracting total flavonoids of Viola acuminata Ledeb. was: ultrasonic extraction temperature of 56 ℃,ethanol concentration of 48%,ultrasonic extraction power of 300 W, solid-liquid ratio of 1∶26 g/mL, and ultrasonic extraction time of 60 min, under these experimental conditions, the yield of total flavonoids from Viola acuminata Ledeb. was(2.83±0.02)%, and the extraction amount of total flavonoids from Viola acuminata Ledeb. was 28.35 mg/g. The results of antioxidant tests showed that the IC50 value of the extract of Viola acuminata Ledeb. for scavenging DPPH free radicals was 0.32 mg/mL, the scavenging capacity increased with the increase of mass concentration, and the rate could reach 92.08% when the mass concentration was 6 mg/mL. It showed that the total flavonoids extract from Viola acuminata Ledeb. had good antioxidant activity. This study result provided the necessary theoretical basis and technical references for systematic research and further development of Viola acuminata Ledeb. plant resources.

Keywords：response surface method；Viola acuminata Ledeb.；total flavonoids；extraction process；antioxidant activity

doi：10.3969/j.issn.1674-506X.2025.01-010