摘要
为提高小麦麸皮在功能食品中的有效利用,采用响应面法优化小麦麸皮结合多酚的提取工艺,利用超高效液相色谱串联质谱技术(UPLC-MS/MS)对提取组分鉴定分析,并评价提取物的抗氧化活性。结果表明:最优工艺为液料比31 mL/g、碱液浓度9 mol/L、超声时间60 min、超声功率260 W,结合多酚提取量达13.01 mg/g;游离多酚与结合多酚均由槲皮素等9种成分组成,但组分存在差异;超声辅助提取的结合多酚对DPPH·和ABTS·^(+)的IC_(50)分别为0.0531 mg/mL和0.0337 mg/mL,优于游离多酚(0.1176 mg/mL和0.0827 mg/mL),且对·OH的清除能力更强;相较于传统提取组,超声辅助提取组表现出更优的抗氧化效果;多酚含量与自由基的IC_(50)均呈极显著负相关;超声空化效应破坏了麸皮纤维结构,并促进多酚释放。本研究可为小麦麸皮资源开发及功能性成分靶向提取提供理论依据。
Wheat bran,a major by-product of wheat processing,is rich in polyphenolic compounds and exhibits significant antioxidant activity.However,its utilization in food applications remains relatively low,leading to resource wastage.In order to enhance the effective utilization of wheat bran in the development of whole-grain functional food,the Box-Behnken method was used to optimize the extraction process of bound polyphenols from wheat bran by single-factor experiments.Ultra performance liquid chromatography-tandem mass spectrometry(UPLC-MS/MS)was used to analyse the components of polyphenols in wheat bran.Moreover,the study also examined the antioxidant capacities of bound polyphenols and free polyphenols from wheat bran,with V C as a control.The results indicated that the optimal extraction conditions for bound polyphenols were a liquid-to-solid ratio of 31 mL/g,an alkali concentration of 9 mol/L,ultrasonic time of 60 min,and an ultrasonic power of 260 W.Under these conditions,the extraction yield of bound polyphenols reached 13.01 mg/g,which was close to the predicted value of 13.12 mg/g by the regression model,demonstrating excellent model fitting.Preliminary identification by UPLC-MS/MS revealed that both the bound and free polyphenols were composed of nine phenolic compounds,including quercetin,rutin,and p-coumaric acid,but their compositional profiles exhibited differences.Antioxidant experiments revealed that the IC_(50)values of bound polyphenols for DPPH·and ABTS·^(+)were 0.0531 mg/mL and 0.0337 mg/mL,respectively.These values were significantly(P<0.05)lower than those of the free polyphenols(0.1176 mg/mL and 0.0827 mg/mL).In the concentration range of 0.01~0.10 mg/mL,the scavenging ability of bound polyphenol·OH was strong.Correlation analysis showed that the contents of polyphenols were negatively correlated with the IC_(50)values of DPPH·,ABTS·^(+)and·OH.Scanning electron microscopy(SEM)further confirmed that ultrasonic cavitation enhanced polyphenol release by disrupting the wheat bran’s fibrous microstructure.This study optimized the extraction process of bound polyphenols from wheat bran,providing a theoretical basis for the high-value utilization of wheat bran.It holds significant importance for promoting the efficient development of food resources and the advancement of functional food research.
作者
秦扬
席俊
屈京龙
朱晓艾
安帅兵
黄凯强
魏亚玲
杨硕
QIN Yang;XI Jun;QU Jinglong;ZHU Xiaoai;AN Shuaibing;HUANG Kaiqiang;WEI Yaling;YANG Shuo(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China)
出处
《河南工业大学学报(自然科学版)》
北大核心
2025年第6期39-48,共10页
Journal of Henan University of Technology(Natural Science Edition)
基金
河南省重点研发专项(251111113400)
国家自然科学基金项目(32372441)。
关键词
小麦麸皮
多酚
抗氧化活性
超声辅助提取
wheat bran
polyphenols
antioxidant activity
ultrasonic assisted extraction
