Optimization of Ultrasonic Extraction Technology and In Vitro Anti-Inflammatory Activity of Antioxidant Active Substances from Litchi Chinensis

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Objective In this study, we took Litchi chinensis as the research object, obtained its antioxidant active substances by ultrasonic-assisted extraction, and took rosmarinic acid as the main evaluation index. On the basis of single-factor experiments, the solid-liquid ratio, ultrasonic power and ethanol concentration were optimized using Box-Behnken response surface design. The optimal extraction conditions were determined as follows: solid-liquid ratio 1: 19, ultrasonic power about 350 W and ethanol concentration 43%. Under these conditions, the extraction rate of rosmarinic acid was 5.43 mg/g, and the predicted value was in good agreement with the measured value. The in vitro experiments showed that the extracts of Litchi chinensis had significant DPPH free radical scavenging activity and certain iron ion reducing activity. Cytotoxicity assay showed no significant toxicity to RAW 264.7 cells in the range of 0–500 μg/mL. The mouse asthma model experiment further revealed that oral administration of Litchi chinensis extract could reduce airway resistance, suggesting that it might exert the anti-inflammatory and anti-asthma potential through an antioxidant mechanism. This study has provided a basis for the development and application of the active components in Litchi chinensis, and further analysis of its pharmacodynamic material basis and in vivo action mechanism is still needed.

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