黑小麦麸皮中多酚类物质的纯化工艺优化及成分分析

为使黑小麦麸皮在全谷物功能性食品的研发中得到充分利用，对基于超声辅助法提取后的黑小麦麸皮中的多酚粗提物进行纯化，优化了大孔树脂纯化工艺，采用液相色谱与质谱联用（LC-MS）技术，对纯化后的麸皮多酚组成做了初步分析。结果显示：当样品溶液浓度为1.20 mg/mL、洗脱溶剂浓度为60%、进样流速为1.50 mL/min、洗脱速度为1.50 mL/min时，纯化效果较佳。纯化前后的黑小麦麸皮多酚纯度分别为2.60%±0.28%和14.27%±0.13%，纯化后多酚纯度约为纯化前的5.48倍。推测出纯化后的黑小麦麸皮多酚提取物中可能含有的九种多酚类物质。综上所述，大孔树脂纯化工艺有效地纯化了黑小麦麸皮多酚粗提物，一定程度上保持了多酚类物质的多样性。

Purification Process Optimization and Composition Analysis of Polyphenols from Black Wheat Bran

In order to take full advantage of black wheat bran in the development of whole grain functional food, the crude polyphenols extracted from black wheat bran by ultrasonic-assisted method were purified, and the macroporous resin purification process was optimized to determine the optimal purification conditions. Moreover, liquid chromatography and mass spectrometry (LC-MS) technology were used to analyse the components of purified polyphenols in black wheat bran. The results indicated that when the concentration of sample solution was 1.20 mg/mL, and the concentration of elution solvent was 60%, with the injection flow rate of 1.50 mL/min, and the elution rate of 1.50 mL/min, the purification effect was better. The purity of polyphenols in black wheat bran before and after purification was 2.60%±0.28% and 14.27%±0.13%, respectively. The purity of polyphenols after purification was about 5.48 times of that before purification. Nine polyphenols contained probably in the purified black wheat bran were speculated. The above research showed that the macroporous resin purification process could purify the crude polyphenol extract of black wheat bran in an effective way, and maintain the diversity of polyphenols to some extent.