不同颜色糙米多酚提取工艺优化及其酚类物质分析

Optimization of extraction process of polyphenols from brown rice with different colors and analysis of its phenols

通过响应面法对糙米多酚的超声酶解提取工艺进行优化,并采用HPLC(高效液相色谱法)测定10种酚酸化合物的含量,比较5种糙米的总酚含量和酚酸组成的差异性。结果显示,其最佳工艺为:料液比1∶30(g/mL)、酶添加量5.5%、超声时间12 min、超声功率340 W和超声温度55℃。测得5种糙米的总酚含量分别为黑色5.318 mg/g,紫色3.892 mg/g,红色3.874 mg/g,黄色3.425 mg/g,绿色3.136 mg/g。HPLC法分析表明5种糙米中的酚酸组成以没食子酸为主,儿茶素含量次之,对羟基苯甲酸、绿原酸、香草酸和阿魏酸等含量较少。

The extraction process of polyphenols in brown rice was optimized by response surface method,and the contents of 10 phenolic acid compounds were determined by HPLC(high performance liquid chromatography).The results showed that the best process is:material-liquid ratio 1∶30(g/mL),enzyme dosage 5.5%,ultrasonic time 12 min,ultrasonic power 340 W and ultrasonic temperature 55℃.The total phenol content of five kinds of brown rice is 5.318 mg/g in black,3.892 mg/g in purple,3.874 mg/g in red,3.425 mg/g in yellow and 3.136 mg/g in green.HPLC analysis showed that gallic acid is the main component of phenolic acids in 5 kinds of brown rice,followed by catechin,with less content of para-hydroxybenzoic acid,chlorogenic acid,vanillin acid and ferulic acid.