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<p>In this study, the composition, structure, antioxidant activity of total flavonoids (TFA) from Astragalus membranaceus and their anti-browning effect on apple juice were investigated by ultrasound-assisted ethanol extraction. The results showed that purification could effectively remove proteins, polysaccharides and glyoxalates, which increased the purity of TFA to 85.25 ± 0.62%. HPLC showed that Calycosin-7-glucoside, Ononin, Calycosin and Formononetin were present in TFA. Infrared spectroscopy showed that purified TFA had flavonoid characteristic absorption peaks. In addition, TFA has strong DPPH and hydroxyl radical scavenging ability. The browning index of apple juice after 24&#xa0;h was reduced by 24.87% when 0.005% TFA was added. According to the sensory evaluation, the highest score (71 points) was obtained when 0.020% TFA was added. The addition of TAC had little effect on the TSS, TA and pH of apple juice, but significantly retained Vc and polyphenols in the juice (<i>p</i> &lt; 0.05). The inhibition of polyphenol oxidase in the apple juice by 0.020% TFC could reach up to 26.58%. Therefore, the study in this paper can not only broaden the development of astragalus industry, but also provide ideas for the development of natural food additives such as antioxidants and colorants.</p>

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Study on physicochemical and antioxidant properties of total Astragalus flavones and their anti-browning effect on apple juice

  • 期刊论文

  • 发表日期：

    2025年7月30日

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  • Tienan Wang,
  • Yuhan Sui,
  • Mengjuan Gong,
  • Meijia Li,
  • Lina Chen

摘要

In this study, the composition, structure, antioxidant activity of total flavonoids (TFA) from Astragalus membranaceus and their anti-browning effect on apple juice were investigated by ultrasound-assisted ethanol extraction. The results showed that purification could effectively remove proteins, polysaccharides and glyoxalates, which increased the purity of TFA to 85.25 ± 0.62%. HPLC showed that Calycosin-7-glucoside, Ononin, Calycosin and Formononetin were present in TFA. Infrared spectroscopy showed that purified TFA had flavonoid characteristic absorption peaks. In addition, TFA has strong DPPH and hydroxyl radical scavenging ability. The browning index of apple juice after 24 h was reduced by 24.87% when 0.005% TFA was added. According to the sensory evaluation, the highest score (71 points) was obtained when 0.020% TFA was added. The addition of TAC had little effect on the TSS, TA and pH of apple juice, but significantly retained Vc and polyphenols in the juice (p < 0.05). The inhibition of polyphenol oxidase in the apple juice by 0.020% TFC could reach up to 26.58%. Therefore, the study in this paper can not only broaden the development of astragalus industry, but also provide ideas for the development of natural food additives such as antioxidants and colorants.