薄荷总黄酮提取工艺优化及其生物活性研究

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DOI：10.3969/j.issn.1000-9973.2026.04.032

中图分类号：TS201.2 文献标志码：A 文章编号：1000-9973（2026）04-0228-04

Optimization of Extraction Process of Total Flavonoids from Mint and Their Biological Activity

ZHANG Jian-xin，GAO Qiu-zhen（Xuchang University，Xuchang 461ooo，China）

Abstract：As the core active components，total flavonoids in mint have various biological activities and are widely used in the pharmaceutical and food industries. However，traditional extraction processes of total flavonoids from mint have many issues，such as complicated procedures，large solvent usage amount，low extraction efficiency and excessive waste generation. Basis on this，in this study， ultrasonic-assisted extraction method is used to deeply investigate and optimize the extraction process of total flavonoids from mint.Through orthogonal test，the effects of different entrainer concentrations， extraction pressures，extraction temperatures and extraction time on the extraction rate of total flavonoids from mint are systematically analyzed. The research results show that when ultrasonic-assisted extraction method is used，the optimal extraction process conditions for total flavonoids from mint are entrainer concentration of 80% ， extraction pressure of 25MPa ， extraction temperature of 50∘C ，and extraction time of 120min . Under these conditions， the extraction rate of total flavonoids from mint reaches the highest is of 5.211% . Additionally，the content of total flavonoids in mint stems and leaves is also compared and analyzed in this study. The results show that both mint stems and leaves contain high content of total flavonoids，with the total flavonoid content in mint leaves being 4.65% and the total flavonoid content in mint stems being 4.77% ·

Key words： mint；extraction process；optimization； biological activity

薄荷是一种富含多种生物活性成分的作物，在我国多地被广泛种植，具有重要的经济价值和药用价值 [1-2] ，化学成分包括黄酮类、有机酸类、萜类和挥发油类，这些化学成分具有多种药理作用，如抗炎、抗菌和抗氧化等，在医药、食品和化妆品领域得到了广泛应用[3-4]。（剩余6073字）