ObjectiveIn this paper, the preparation of alcohol extract of Rosa davurica of the northern forest area and its main active ingredients were studied to provide reference for further rational utilization of Rosa davurica.
MethodHigh-shear emulsification technology was used to assist ethanol extraction of active constituents of Rosa davurica. Based on the single factor experiment, the main process parameters were optimized by the response surface method based on the yield of alcohol extract. The total polyphenols, total flavonoids, quercetin, and chlorogenic acid contents in the extracts of Rosa davurica were determined, and the scavenging capacities of DPPH·, OH·, and ·ABTS+ were studied using the Pearson method.
ResultThe regression model better reflected the relationship between the extract of flavonoids and the ratio of material to liquid, shearing speed and shear time. The optimal extraction process was as follows: the ratio of material to liquid was 1:25 g/mL, shearing speed for 18 000 r/min, the shear time was 3 min, and the yield was (14.94 ± 0.47)%. The regression model was not significant, indicating that the regression model was better. Chlorogenic acid had the highest DPPH· scavenging capacity, and the clearance rate reached 80.84% at 0.150 μg/mL; the total flavonoids had the strongest OH· scavenging capacity, and the clearance rate was 82.32% at 0.484 μg/mL; quercetin had the strongest ·ABTS+ scavenging ability. The clearance rate reached 91.32% at 4.7 μg/mL. The correlation coefficients between total flavonoids and DPPH·, OH·, ·ABTS+ free radical scavenging capacity were the highest, and the correlation coefficients between total flavonoids and DPPH·, OH·, ·ABTS+ free radical scavenging capacity were 0.886, 0.976 and 0.989, respectively (P < 0.01), indicating that the content of total flavonoids in Rosa davurica had the strongest correlation with antioxidant capacity.
ConclusionThe high-shear emulsification technology assisted ethanol extraction of ethanol extracts was better than ordinary ultrasonic-assisted alcohol extraction, and the alcohol extract increased by (2.11 ± 0.51)%, and the activity of main constituents of Rosa davurica was not destroyed. The total flavonoid content in Rosa davurica has the strongest correlation with antioxidant capacity.