微波辅助提取燕麦总酚及其抗氧化能力评价  

Measurement of Phenolic Compounds and Assessment of Antioxidant Activity of Oat Bran by Microwave-Assisted Extraction

作　　者：武娇[1] 任祎[1] 孙希平[1] 刘素琪[1] 杨进文[1] 刘毅[1] 姚宝花[1] 

机构地区：[1]山西农业大学,山西太谷030801

出　　处：《中国农学通报》2015年第7期229-234,共6页Chinese Agricultural Science Bulletin

基　　金：国家科技支撑计划子课题(2012BAD34B05-18);现代农业产业技术体系建设专项资金(CARS-08-A-1-6);山西省自然基金(2012011031-2);山西省回国留学人员科研资金(2012045);国家燕麦产业体系(CARS-08-A-1);国家自然科学基金(31201265)

摘　　要：为了建立快速有效的提取燕麦总多酚的方法,同时降低成本和减少环境污染,笔者应用微波辅助法提取燕麦总多酚,并与热回流提取方法进行比较。探讨溶剂、料液比、微波功率、微波处理时间等对总酚得率的影响,并运用L9(34)正交试验对微波加热提取燕麦麸皮总酚类物质的工艺条件进行了优化,同时检测了提取物的抗氧化能力。结果表明,微波功率对总酚得率有显著影响,微波处理时间影响较小。最佳工艺是:75%乙醇,料液比(m/v)1:8 g/m L,微波功率640 W,微波辐射时间15 min,此条件下提取燕麦麸皮总酚的提取得率为9.72 mg/g,高于传统的热回流提取多酚的得率6.67 mg/g。提取物的抗氧化能力用DPPH清除率表示,采用微波提取的提取物的抗氧化能力相当于同质量α-生育酚的90.4%。说明利用微波加热提取可以显著提高燕麦麸皮中的总多酚的提取效率,提取物具有较强的抗氧化活性。In order to set up an efficient method for extracting total phenolic compounds from oat bran andreducing enviormental pollution, the microwave-assisted extraction（MAE） was applied in the extraction andcompared with traditional solvent extraction（TSE） as well. Effects of various conditions including the solvent,solvent to material ratio, microwave power and irradiation time on extraction yield of phenolics wereinvestigated, the conditions were optimized by orthogonal design as well. The results showed that the optimalparameters for MAE were 75% of ethanol, 640 W of microwave power, 1：8 g/m L of solid- liquid ratio and15 min irradiation time; under such conditions, 9.72 mg/g phenolic extraction yield was achieved with MAE,which was 6.67 mg/g higher than that with TSE. The vitro antioxidant activity of the extract was evaluated byusing DPPH assay. The extract with MAE had strong capacity of scavenging DPPH free radical, which was90.4% as large as that of α-tocopherol.

关 键 词：燕麦麸皮 酚类化合物 微波提取 抗氧化能力 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]