Full
Outline
To optimize the extraction process for flavonoids from Alxa Cistanche to improve the elution efficiency of its active components, determine the antioxidant activity of the flavonoids to clarify the intrinsic relationship between flavonoid content and antioxidant efficacy, apply the Cistanche extract obtained from the optimized extraction process to the formulation of Cistanche liqueur, and analyse its impact on the flavor compounds of the liqueur.
With Cistanche in Alxa as the research object and the total flavonoid yield as the evaluation index, the effects of the solid-liquid ratio, extraction time and ethanol concentration on the flavonoid yield of Cistanche were studied. The antioxidant properties of Cistanche flavonoids were evaluated by measuring the 1,1-diphenyl-2-picrylhydrazine (DPPH) radical scavenging rate hydroxyl radical scavenging rate,2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) scavenging rate and total antioxidant capacity. The flavor substances of Cistanche liqueur were identified to analyze their characteristic volatile organic compounds.
The optimal extraction conditions were determined as a solid-liquid ratio of 1:38(g:mL), an extraction time of 1.7 h, and an ethanol concentration of 58%. Under these conditions, the yield of Cistanche flavonoids reached 7.38%±0.45%. Cistanche flavonoids exhibited good antioxidant activity in various antioxidant index measurements.
Response surface experiments are conducted to determine the optimal process conditions for the extraction of flavonoids from Alxa Cistanche. This process significantly increases the flavonoid yield with good reproducibility, and confirms that Cistanche flavonoids exhibit strong antioxidant activity.Furthermore, an analysis of flavor components in the Cistanche liqueur identifies various volatile compounds, including esters, alcohols and aldehydes, which collectively contribute to its distinctive sensory profile and aromatic characteristics.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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