Research on optimization of extraction process and anti-inflammatory activity of total flavonoids from Forsythia suspensa

doi:10.14088/j.cnki.issn0439-8114.2024.05.028

Abstract

Abstract: The effects of soaking time, solid-liquid ratio, ethanol concentration, extraction temperature and extraction time on the extraction rate of total flavonoids from Forsythia suspensa were evaluated by single factor experiment and response surface experiment design, and a mathematical model was built, which could be used for calculating the quadratic regression equation and predicting the optimal process of extracting total flavonoids from Forsythia suspensa. The inhibition effect of acute inflammatory swelling of mouse auricle with the total flavonoids of Forsythia suspensa extracted by the new process was evaluated, and the anti-inflammatory activity of the total flavonoids of Forsythia suspensa was tested. The results showed that the optimal process condition was solid-liquid ratio of 1∶20, soaking time of 30 min, extraction temperature of 58 ℃, ethanol concentration of 60%, and extraction time of 79 min. It had been verified that the average extraction rate of the new process was 14.54%. The total flavonoids extract of Forsythia suspensa extracted by the new process had a swelling value of （15.61±2.73） mg of the mouse auricle treated with xylene acute to inflammation, which was lower than the swelling value （17.21±2.65） mg after normal saline treatment. The anti-inflammatory in vitro showed that the extract of total flavonoids from Forsythia suspensa could inhibit inflammatory swelling of the mouse auricle. The extraction process of total flavonoids from Forsythia suspensa with the introduction of soaking process had the characteristics of high extraction rate, stability and reliability, and the Forsythia suspensa total flavonoids extracted by the new process had anti-inflammatory effects.

Key words: Forsythia suspensa, total flavonoids, extraction process, anti-inflammatory

CLC Number:

R284.2

YAN Yong, JIN Yan-yan, ZHANG Yi-lin, CHENG Min, ZHOU Wei. Research on optimization of extraction process and anti-inflammatory activity of total flavonoids from Forsythia suspensa[J]. HUBEI AGRICULTURAL SCIENCES, 2024, 63(5): 156-161.

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