摘要
研究NaOH浓度、液料比、乙酸乙酯萃取时间和萃取次数对小麦籽粒中酚酸提取量的影响,并优化提取条件;运用高效液相色谱-质谱联用法分析不同产区主栽小麦品种差异对酚酸含量的影响。结果表明:NaOH浓度、液料比、乙酸乙酯萃取时间和萃取次数对小麦籽粒中酚酸提取量影响显著,经响应面优化获得小麦籽粒中酚酸提取条件为:NaOH溶液浓度1.56 mol/L、液料比15.53∶1(mL/g)、萃取时间17.33 min、萃取2次。在此提取条件下,小麦籽粒中酚酸提取量达到1055.99 mg/kg。小麦中主要有9种酚酸,分别为没食子酸、原儿茶酸、4-羟基苯甲酸、香草酸、咖啡酸、丁香酸、p-香豆酸、芥子酸和阿魏酸,其中阿魏酸为主要酚酸,占总酚酸的73.07%~89.01%。江淮麦区宁麦14中总酚酸含量最高,达1001.12 mg/kg,与该产区的保麦6号、淮麦33有显著性差异;黄淮麦区的新麦26中总酚酸含量最高,为1016.03 mg/kg,与该产区的矮抗58、百农207有显著性差异。由此可见,不同产区主栽小麦品种的差异对酚酸含量的影响极大。
In this study,the effect of NaOH concentration,liquid-to-solid ratio,extraction time and number of extraction cycles on the recovery of phenolic acid from wheat grains using ethyl acetate as the extraction solvent were investigated.The extraction conditions were optimized by response surface methodology.High performance liquid chromatography-mass spectrometry(HPLC-MS)was used to quantify phenolic acid in wheat grains from different varieties grown in different areas of China.The results showed that all the conditions had significant effects on extraction efficiency.Using response surface methodology,the optimum conditions were obtained as follows:NaOH concentration 1.56 mol/L,liquid-to-solid ratio 15.53:1(mL/g),extraction time 17.33 min,and two extract cycles.Under these conditions,the yield of phenolic acids was 1055.99 mg/kg.In total,9 phenolic acids were detected in wheat grains,including gallic acid,protocatechuic acid,4-hydroxybenzoic acid,vanillic acid,caffeic acid,eugenoic acid,p-coumaric acid,sinapic acid and ferulic acid.Ferulic acid was the main phenolic acid,accounting for 73.07%–89.10%of the total phenolic acids.The Ningmai 14 cultivar contained the highest total phenolic acid content(1001.12 mg/kg)of the various cultivars grown in Yangtze–Huaihe River region,showing significant differences from Baomai 6 and Huaimai 33.The total phenolic acid content of Xinmai 26 was the highest(1016.03 mg/kg)in the Yellow-Huaihe River region,which was significantly different from that of Aikang 58 and Bainong 207,grown in this area.It can be concluded that phenolic acid content varies greatly among different wheat varieties.
作者
王淑芳
董飞
王刚
俞明正
徐剑宏
史建荣
WANG Shufang;DONG Fei;WANG Gang;YU Mingzheng;XU Jianhong;SHI Jianrong(Key Laboratory of Food Quality and Safety of Jiangsu Province-State Key Laboratory Breeding Base,Key Laboratory for Control Technology and Standard for Agro-Product Safety and Quality,Ministry of Agriculture and Rural Affairs,Key Laboratory for Agro-Product Safety Risk Evaluation(Nanjing),Ministry of Agriculture and Rural Affairs,Collaborative Innovation Center for Modern Grain Circulation and Safety,Institute of Food Safety and Nutrition,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2019年第22期306-312,共7页
Food Science
基金
国家农产品质量安全风险评估项目(GJFP201701502)
国家自然科学基金青年科学基金项目(31601594)
江苏省农业科技创新基金项目(CX(17)1003)
欧盟地平线2020计划项目(2016YFE0112900)
关键词
小麦
酚酸
高效液相色谱-质谱联用法
方法优化
wheat
phenolic acid
high performance liquid chromatography-mass spectrometry
optimization
