Microwave Extraction Process and Anti-oxidization of Active Components from Cinnamomi Cortex
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Abstract:
The microwave extraction process， the correlation of antioxidant abilities and active components from Cinnamomi cortex were investigated in this study. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging rate and ferric reducing antioxidant power (FRAP) were used as the evaluation indexes. The chemical antioxidants butylated hydroxytoluene (BHT) and ethoxyquine (EMQ) were used as positive control. Based on the single-factor tests, the microwave extraction process of active components from Cinnamon cortex was optimized by orthogonal experimental design. The ultra performance liquid chromatography (UPLC) separation method was established for active components extracted from Cinnamomi cortex and the correlation of antioxidant capacity of the extract and active components was elucidated by UPLC-DPPH coupled method. The results showed that the optimized extraction process of Cinnamomi cortex was as follows: ethanol 70%, ratio of liquid-solid was 10:1 (mL/g), extracting temperature 65℃ and extraction time 10 min. And the extracts obtained from Cinnamomi cortex showed much higher DPPH radical scavenging rate of 92.18% and FRAP value of 32.90 μmol/L. The IC50 of Cinnamomi cortex extract on DPPH radical scavenging rate was 55.0 mg/L, which was almost equal to seven times of that of BHT (IC50=390 mg/L) and equivalent to that of EMQ (IC50=55.0 mg/L). Analysis of DPPH radical scavenging rates and UPLC chromatograms of 10 batches of Cinnamomi cortex extracts showed that the anti-DPPH free radicals were due to the interaction of various active components such as cinnamaldehyde and coumarin, but not linearly related to the content of cinnamaldehyde. It was not comprehensive to evaluate the quality of Cinnamomi cortex only with cinnaldehydum.
