Optimization of Polyphenol Extraction From Pu’er Tea Flowers and Evaluation of Their Antioxidant and Hypoglycemic-Hypolipidemic Activities

[摘要] ObjectiveIn order to enhance the application value of polyphenolic compounds in Pu’er tea flowers, the extraction methods and physiological activities of these compounds were studied.MethodsUltrasonic-assisted extraction was utilized to isolate polyphenolic compounds from Pu’er tea flowers, and the extraction process was systematically optimized using response surface methodology (RSM).ResultsThe optimal conditions were determined as follows: ethanol concentration of 55%, solid-liquid ratio of 1:45 (g/mL), extraction temperature of 55 °C, extraction time of 90 min, and ultrasonic power of 480 W. Under these optimal conditions, the total polyphenol yield reached 4.95±0.08 mg/g. The extracted polyphenols exhibited notable in vitro bioactivities. They demonstrated strong antioxidant capacity, with IC50 values of 0.068 mg/mL for DPPH• scavenging and 0.093 mg/mL for ABTS•+ scavenging. In addition, the polyphenols showed significant hypoglycemic potential via inhibition of α-glucosidase, with an IC50 value of 0.73 mg/mL. Moreover, their hypolipidemic effect was evidenced by bile salt binding capacity, with IC50 values of 2.49 mg/mL for sodium taurocholate and 4.40 mg/mL for sodium glycocholate.ConclusionIn summary, polyphenols derived from Pu’er tea flowers possess remarkable antioxidant, hypoglycemic, and hypolipidemic properties. These findings highlight their potential as a multi-functional natural ingredient for use in functional foods and nutraceuticals, supporting further development and value-added utilization of Pu’er tea flowers.

[发布日期] 2026-07-01

[关键词] Pu’er tea flowers;polyphenolic compounds;ultrasonic-assisted extraction;antioxidant activity;hypoglycemic effect;hypolipidemic effect