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| Study on optimization of enzymatic assisted microwave extraction of total flavonoids from Sanghuangporus vaninii and its hypoglycemic effects |
| LI Muchun, JIAN Liqiao, LIU Xinyue, YANG Xiudong*
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School of Chemistry and Pharmaceutical Engineering, Jilin Institute of Chemical Technology,
Jilin City 132022, China
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Abstract [Objective] The extraction process of total flavonoids from Sanghuangporus vaninii and its inhibitory effect on α-glucosidase and α-amylase activities were studied. [Methods] On the basis of single factor experiment, response surface methodology was used to optimize the extraction process of total flavonoids from S. vaninii by using enzyme-assisted microwave method. The inhibitory activities of the total flavonoids extract from S. vaninii were determined. [Results] The optimized process was as follows: solid-liquid ratio 1:25 g/mL, microwave time 160 s, enzyme amount 1%, extraction yield of total flavonoids from S. vaninii was 1.933%, which was identical to the predicted value of 1.938%. The results showed that the half inhibitory concentration (IC50) of total flavonoids on α-glucosidase was 0.56 mg/mL, and the inhibitory rate was 80.70% at the concentration of 1.0 mg/mL. The IC50 value of α-amylase inhibitory activity was 0.79 mg/mL, and the inhibitory rate was 64.31% at the concentration of 1.0 mg/mL. [Conclusion] The extraction process optimized in this study could be used for prepared total flavonoids from S. vaninii. The obtained total flavonoids extract showed good hypoglycemic activity, which could provide scientific basis for the development of hypoglycemic drugs and functional foods.
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Published: 20 December 2025
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| [2] |
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