小麦麸皮中束缚型酚酸的化学法释放工艺

Optimization of Chemical Release of Bound Phenolic Acids from Wheat Bran

研究小麦麸皮中主要抗氧化活性物质束缚型酚酸的化学法释放工艺。利用超声辅助碱解技术进行酚酸成分的释放,通过单因素试验确定因素与水平,应用Box-Behnken设计三因素三水平的试验,依据回归分析确定最优的提取工艺条件。结果表明,化学法释放小麦麸皮酚酸的优化提取工艺条件为粉碎粒径0.5mm、温度60℃、时间1h、碱液浓度0.1mol/L、料液比2.5:100(g/mL),提取的总酚释放量为3.687mg/g。处理后的麦麸中游离型酚酸的含量与传统醇提法相比,提高了7.23倍。

Ultrasonic-assisted alkaline hydrolysis was used to release bound phenolic acids,the major antioxidant components in wheat bran.Some process conditions for the release of these antioxidant substances were optimized through single factor investigations and subsequent response surface analysis based on a three-factor,three-level Box-Behnken design.The optimal conditions for releasing bound phenolic acids from wheat bran were found as follows：material particle size,0.5 mm;temperature,60℃,NaOH concentration,0.1 mol/L;solid/liquid ratio（g/mL）,2.5：100;and length of extraction time,1 h.The total phenolic release under these optimal conditions was 3.687 mg/g,7.23-fold higher than that obtained by the conventional methanol extraction method.