蒸汽爆破处理对麦麸的酚酸组成及其抗氧化活性的影响（英文）  

Effect of steam explosion treatment on phenolic acid composition of wheat bran and its antioxidant capacity

作　　者：刘翀[1] 张瑞婷[1] 刘本国[2] 郑学玲[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450001 [2]河南科技学院食品学院,新乡453003

出　　处：《农业工程学报》2016年第6期308-314,共7页Transactions of the Chinese Society of Agricultural Engineering

基　　金：Special Fund for the Construction of Wheat Technology System in Henan Province(No.S2010-01-G06);Research Foundation of HAUT(No.2013JCYJ01);Program for Innovative Research Team in University of Henan Province(No.13IRTSTHN008)

摘　　要：该试验旨在研究蒸汽爆破处理对小麦麸皮的酚酸组成及抗氧化活性的影响。将麦麸在不同处理压力(0.5,1.5,2.5 MPa)和不同处理时间(30,90 s)条件下进行蒸汽爆破预处理。通过水解和碱提的方法,将得到的麦麸进行提取,得到游离酚酸和结合酚酸2部分,对其中的几种主要酚酸,如香草酸、丁香酸,4-香豆酸,阿魏酸进行研究。结果表明,4种主要酚酸的含量在蒸汽爆破处理后均有所提高,其中阿魏酸的含量最高,结合酚酸中由未处理时的57.232μg/g提高到了1454.092μg/g。该试验还进行了总酚测定,抗氧化活性的测定。通过总酚的测定可以看出,蒸汽爆破处理后,总酚的含量高于未处理麦麸,且随着处理强度的增加,呈现先增加后减少的趋势,在处理条件为2.5 MPa,30 s,总酚含量最高,约为未处理时的9倍。抗氧化试验得到的变化趋势与总酚呈现相似的规律,与未进行蒸汽爆破预处理的麦麸相比,处理后的麦麸表现出了更高的1,1-二苯基-2-三硝基苯肼(DPPH)和2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐(ABTS)自由基清除率,以及在亚油酸体系中的抗氧化活性和还原能力。当处理条件为2.5 MPa,30 s时,抗氧化活性表现最高。由此可得到,2.5 MPa 30 s是蒸汽爆破处理麦麸的最佳条件,此时麦麸中酚酸含量和抗氧化活性均较优,为以后麦麸中酚类物质的深度开发利用提供理论支持。The effects of steam explosion Steam explosion pretreatment is widely used at industrial scales. In this study, we mainly focused on the effects of steam explosion treatment（SET） on the phenolic acid composition and antioxidant activities of wheat bran,to provide theoretical support for the wheat industry development. The SET was performed at different pressures（0.5, 1.5, 2.5 MPa）and different residence times（30 s, 90 s）. It was prior to rapid decompression（explosion） brought about by opening the ball valve. The exploded materials were collected, dried under vacuum and powdered. The phenolic compounds in wheat bran were divided into 2fractions by methanol extraction and alkaline hydrolysis, the free phenolic acids and the bound phenolic acids. Different fractions contained different phenolic acid profiles, so High-performance liquid chromatography（HPLC） was used for analysis of main phenolic acids（vanillic acid, syringic acid, 4-coumaric acid, ferulic acid） in 280 nm and 320 nm. The total phenolic content of the sample was discussed before and after SET. Several authoritative methods of antioxidant capacity, like 2,2-Diphenyl-1-（2,4,6-trinitrophenyl）hydrazyl（ DPPH） radical-scavenging capacity, reducing capacity and 2, 2 ′-Azino-bis（ 3-ethylbenzothiazoline-6-sulfonic acid）diammonium salt（ABTS） radical scavenging assay, antioxidant assay in a linoleic acid system were also determined in this paper. The results indicated that the contents of main phenolic acids increased with SET. In the free phenolic acids, the content of vanillic acid was increased about 50% after steam explosion. The significant increasing in the contents of syringic acid, 4-coumaric acid and ferulic acids could be observed, at 2.5MPa 30 s, the increasing of content was separately 10, 36, 11-fold higher than that of the untreated one. Also, when the wheat bran was treated at 2.5 MPa with 30 s, the highest contents of these free phenolic acids was obtained except vanillic acid, and the further increase of

关 键 词：蒸汽 作物 小麦麸皮 蒸汽爆破 酚酸 抗氧化 

分 类 号：S816.5[农业科学—饲料科学]