紫粒小麦麸皮花色苷提取工艺优化及其抗氧化活性研究

以紫粒小麦麸皮为原料,研究其花色苷超声波辅助提取工艺及其体外抗氧化活性。选取超声辅助提取功率、提取温度、提取时间、料液比和乙醇浓度等为考察因素进行了提取工艺的单因素及正交实验。实验结果表明,乙醇浓度为60%、料液比1∶10(g/m L)、提取时间10 min、提取温度60℃、超声波功率160 W。在此条件下,花色苷得率为(1.82±0.23)mg/g,是普通浸提法的2.09倍。体外抗氧化实验显示:紫小麦麸皮花色苷提取物具有一定的清除DPPH自由基和ABTS自由基能力以及铁还原力,其花色苷含量与DPPH自由基、ABTS自由基清除率、铁还原力有显著的相关性(相关系数R2分别为0.9938,0.9737和0.9985),IC50值分别为7.81、12.20、5.18 mg/L。这一结果将为以紫小麦麸皮花色苷为原料的功能性食品的开发提供有益提示和理论基础。 

Extraction and antioxidant activities of anthocyanins from purple wheat bran

The aim of this paper was to optimize the yield parameters for the ultrasonic- assisted extraction of anthocyanins from purple wheat bran using the single factor experiments and the orthogonal experiment,and the antioxidant activities of anthocyanins extracted from purple wheat bran were detected by DPPH free radical scavenging assay,ABTS+·assay,and FRAP assay in vitro.The results implied that the best process parameters of ultrasonic assisted extraction of black wheat bran anthocyanins were 60% ethanol,solid- liquid ratio was1∶ 10( g / m L),extraction time 10 min,extraction temperature 60 ℃,ultrasonic power 160 W,and the yield was( 1.82 ± 0.23) mg /g. Moreover,the results of antioxidant experiments showed that the anthocyanins from purple wheat bran purple had strong scavenging capabilities for DPPH free radical and ABTS free radical as well as ferric reducing power,and the antioxidants activities were in a linear concentration dependent manner with corresponding correlation coefficients( R2) of 0.9938,0.9737 and 0.9985,respectively,with the IC50 values of 7.81,12.20,5.18 mg / L,respectively. All the results will provide theoretical basis for the functional food development based on the anthocyanins from purple wheat bran.