燕麦多酚纯化、发芽燕麦不同组分的多酚分布及抗氧化活性  

Purification of oat phenols,distribution of phenolic compounds and antioxidant activity of different fractions separated from germinated oat

作　　者：付晓燕[1] 隋勇[2] 谢笔钧[2] 孙智达[2] 

机构地区：[1]华中农业大学楚天学院食品与生物科技学院,湖北武汉430205 [2]华中农业大学食品科技学院,湖北武汉430070

出　　处：《食品工业科技》2014年第8期83-87,共5页Science and Technology of Food Industry

基　　金："十一五"国家科技支撑计划项目(2006BAD27B09)

摘　　要：采用大孔树脂纯化与液相萃取相结合的方法,对燕麦多酚的纯化工艺进行优化,并对发芽燕麦不同组分的多酚分布及抗氧化活性进行研究。结果表明:采用AB-8大孔树脂,用体积分数70%乙醇洗脱,萃取前将溶液pH调至2,选择乙酸乙酯作为萃取溶剂,能够有效地分离纯化燕麦多酚。燕麦发芽后籽粒、芽和根中蒽酰胺的含量显著提高,且主要集中在乙醇洗脱组分中,水洗组分中含有一定量的酚酸类物质。还原力实验结果表明,在相同试样浓度下,蒽酰胺的抗氧化活性弱于酚酸。The purification technology of oat phenols by maeroporous resin and liquid extraction was optimizated in this article. On this basis,distribution of phenolic compounds and antioxidant activity of different fractions separated from germinated oat were studied. The optimum purification technology was as follows：maeroporous resin was chosen AB-8 using 70% ethanol as elution solvent. pH value was adjusted to 2 using ethyl acetate as extraction solvent. The content of avenanthramides from germinated oat grains,buds and roots increased obviously. Avenanthramides mainly exist in the ethanol fraction and some phenolic acids were lost with water.The reducing power experiment results indicated that the antioxidant activity of avenanthramides was lower than phenolic acids at the same concentration.

关 键 词：燕麦 多酚 纯化 发芽 抗氧化活性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]