Abstract:

Suaeda salsa an annual herb of Chenopodiaceae Suaeda well accepted as both a folk medicinal and foodplant. In the current study, the extraction of total flavonoids from S. salsa and the in vitro antioxidant, hypoglycemic andhypolipidemic activities of the extracts were investigated. The total flavonoids was extracted by refluxing with ethanol andthe selection and optimization of main experimental parameters were carried out using single factor experiments combinedwith central composite design-response surface methodology (CCD-RSM). The total flavonoids extracted from S. salsawere tested for hydroxyl and oxygen radical scavenging activity, and inhibitory activities against α-amylase and lipasein vitro. Results revealed that the optimal conditions for the extraction of total flavonoids were as following: liquid-tosolidratio, 31.40:1; ethanol concentration, 83.12%; reflux temperature, 90 ℃, and reflux time, 128.40 min. Under theseoptimized conditions, the predicted and actual values of total flavonoids yield were 0.896% and 0.932%, respectively.The in vitro antioxidant tests revealed that the total flavonoids could scavenge hydroxyl and oxygen radicals and showedinhibitory activity against α-amylase and lipase. The optimal extraction conditions obtained in this experiment are simple toperform and have good reproducibility. The results have demonstrated that the total flavonoids from S. salsa can be used asa potential source of natural antioxidant, hypoglycemic and hypolipidemic ingredients, which provides new pharmacologicalbasis for the development of S. salsa.

Key words: Suaeda salsa, total flavonoids, antioxidant activity, hypoglycemic activity, hypolipidemic activity