摘要
以山西省沁县产的晋谷21号小米糠为原料,通过比较超声法、微波法、冷浸法、热回流、闪式法五种提取方法的小米糠多酚得率以及抗氧化能力的大小,选择超声提取法并通过单因素及响应面实验对小米糠多酚提取工艺进行优化,最后使用HPLC-ESI-MS对小米糠多酚成分进行定性分析。结果表明,超声提取得到的小米糠多酚得率最高,为1.55%,浓度6 g/L时对DPPH·的清除率可达80.45%;小米糠多酚的最佳提取工艺条件为:液料比10∶1 mL/g、颗粒度60目、提取温度48℃、提取时间48 min、超声功率240 W、乙醇体积分数70%,在此条件下小米糠多酚得率为1.726%;通过HPLC-ESI-MS分析,小米糠多酚中含有香草酸-4-O-β-D-葡萄糖苷和阿魏酸甲酯。
The yield of polyphenol and antioxidant capacity of millet bran Jingu 21 produced in Qinxian County,Shanxi Province,acquired by ultrasonic method,microwave method,cold soaking method,hot reflux method and flash method were compared.The ultrasonic extraction method was selected to optimize the extraction process of polyphenols from millet bran by single factor and response surface methodology,Finally,HPLC-ESI-MS was used for qualitative analysis of polyphenols in Millet bran.The results showed that the yield of polyphenols from millet bran was the highest(1.55%)with ultrasonic extraction method,and the scavenging rate of DPPH·free radical was 80.45%at the concentration of 6 g/L;the optimum extraction conditions of polyphenols from millet bran were as follows:liquid-solid ratio 10∶1 mL/g,particle size 60 mesh,extraction temperature 48℃,extraction time 48 min,ultrasonic power 240 W,ethanol volume fraction 70%.Under these conditions,the yield of millet bran polyphenols was 1.726%;by HPLC-ESI-MS analysis,vanillic acid-4-o-β-D-glucoside and methyl ferulate were found in millet bran polyphenols.
作者
李晓君
张梅
张建丰
张红娇
丁东源
谭永兰
渠志灿
Li Xiaojun;Zhang Mei;Zhang Jianfeng;Zhang Hongjiao;Ding Dongyuan;Tan Yonglan;Qu Zhican(School of Chemical Engineering and Technology,North China University,Taiyuan 030051;Nanolattix Biotech Corporation,Taiyuan 030006)
出处
《中国粮油学报》
CAS
CSCD
北大核心
2021年第5期43-49,共7页
Journal of the Chinese Cereals and Oils Association
基金
山西省重点研发计划社会发展攻关项目(201803 D31009)
中北大学校企合作项目(191040049HX)。
关键词
小米糠
多酚
抗氧化
millet bran
polyphenol
antioxidation
