小麦麦麸中总酚提取工艺的响应面优化及油脂抗氧化应用研究

Optimization of Response Surface for Extraction of Total Phenol from Wheat Bran and Application of Antioxidation of Oil

为了对小麦麦麸进行开发利用,通过超声波提取法,采用单因素及响应面试验对小麦麦麸中总酚的提取工艺进行研究,确定最佳工艺为:乙醇浓度60%,提取温度60℃,提取时间20 min,料液比1∶10。在此工艺下总酚提取量能达到29.16 mg·g^(-1)。通过测定过氧化值进行油脂抗氧化试验,结果表明,1 mL总酚提取液抗氧化效果接近质量分数为0.05%特丁基对苯二酚。综上,小麦麦麸总酚提取液具有抗氧化效果,可应用于油脂,研究成果能够为进一步提高小麦麦麸的开发利用提供技术参考。

In order to develop and utilize wheat bran,ultrasonic extraction was used.The extraction process of wheat bran total phenol was studied by single factor and response surface experiments.Finally,the optimal process was determined as follows:ethanol concentration 60%,extraction temperature 60℃,extraction time 20 mins,material the ratio of liquid to 1:10.The total phenolic content could reach 29.16 mg·g^(-1) under this process.Oxidation resistance test was conducted by measuring peroxide value.The results showed that the antioxidant effect of 1 mL total phenolic extract was close to 0.05%tertiary butylhydroquinone.To sum up,the total phenolic extract of wheat bran had antioxidant effect and could be used in oil.The research results could provide technical reference for further improving the development and utilization of wheat bran.