小米糠多酚提取工艺优化与组分分析及抗氧化活性研究  

Extraction process optimization,component analysis and antioxidant activity of millet bran polyphenol

作　　者：马玉婷 糟帆 丁彩云 范艳丽[1] 傅婧 MA Yuting;ZAO Fan;DING Caiyun;FAN Yanli;FU Jing(School of Food and Wine,Ningxia University,Yinchuan,Ningxia 750021,China)

机构地区：[1]宁夏大学食品与葡萄酒学院,宁夏银川750021

出　　处：《西北农林科技大学学报（自然科学版）》2023年第4期25-35,共11页Journal of Northwest A&F University(Natural Science Edition)

基　　金：宁夏回族自治区重点研发项目(2020BFH03003)。

摘　　要：【目的】优化小米糠多酚的提取工艺,研究小米糠多酚的组分及其抗氧化活性,为小米糠的功能性开发和利用提供指导。【方法】采用超声辅助乙醇法提取小米糠中的多酚,以超声温度、超声时间、超声功率、乙醇体积分数为自变量,以小米糠多酚提取量为评价指标进行单因素试验,在此基础上采用响应面法优化提取工艺参数。采用红外光谱法和高效液相色谱质谱联用技术(HPLC-ESI-MS)对小米糠多酚组分进行定性分析,测定0.2~1.0 mg/mL小米糠多酚和Vc(对照)对1,1-二苯基-2-三硝基苯肼(DPPH)自由基、2,2-联氮-双-3-乙基苯并噻唑啉-6-磺酸(ABTS+)自由基、羟自由基的清除率和铁还原能力,以评价小米糠多酚的体外抗氧化活性。【结果】超声辅助乙醇法提取小米糠多酚的最佳工艺参数为:乙醇体积分数70%,超声功率250 W,超声时间50 min,超声温度40℃,在此条件下小米糠多酚提取量为(38.02±2.15)mg/g。红外光谱分析表明,小米糠多酚含有多酚类物质的官能团。由HPLC-ESI-MS结果,推断出小米糠中主要含7-O-β-D-吡喃葡萄糖基-6-C-β-D-吡喃葡萄糖基木樨草、异金雀花素-7-O-β-D-葡萄糖苷、对-香豆酸和牡荆素等多酚类化合物。当质量浓度为1.0 mg/mL时,小米糠多酚对DPPH自由基、ABTS+自由基清除能力与VC接近;当质量浓度为1.0 mg/mL时,小米糠多酚对羟自由基清除能力和铁还原能力弱于VC。【结论】获得了提取小米糠多酚的最佳工艺,探明了其主要组分,且小米糠多酚具有较强的抗氧化活性,是一种极具开发潜力的天然抗氧化剂。【Objective】This study optimized the extraction process of polyphenols from millet bran and investigated the components and antioxidant activity to provide guidance for the functional development and utilization of millet bran.【Method】The extraction of polyphenols from millet bran was performed by ultrasound assisted ethanol method with ultrasound temperature,ultrasound time,ultrasound power and ethanol volume fraction as independent variables and extraction amount as evaluation index in a single-factor test.Then,the extraction parameters were optimized by response surface method.The qualitative analysis of millet bran polyphenol fractions was performed by infrared spectrometry and high performance liquid chromatography mass spectrometry(HPLC-ESI-MS).The effects of 0.2-1.0 mg/mL millet bran polyphenols and VC(control)on 1,1-diphenyl-2-trinitrophenylhydrazine(DPPH)radical,2,2-biazo-bis-3-ethylbenzothiazoline-6-sulfonic acid(ABTS+)radicals,hydroxyl radicals scavenging rate and iron reduction capacity were analyzed to evaluate the in vitro antioxidant activity of millet bran polyphenols.【Result】The optimum process parameters for the extraction of millet bran polyphenols by ultrasound assisted ethanol method were ethanol volume fraction 70%,ultrasonic power 250 W,ultrasonic time 50 min and ultrasonic temperature 40℃,under which the extraction amount of millet bran polyphenols was(38.02±2.15)mg/g.Infrared spectral analysis showed that millet bran polyphenols contained functional groups of polyphenols.The results of HPLC-ESI-MS inferred that millet bran mainly contained polyphenolic compounds such as 7-O-β-D-glucopyranosyl-6-C-β-D-glucopyranosyl luteolin,isogalactin-7-O-β-D-glucoside,p-coumaric acid and vitexin.When the mass concentration was 1.0 mg/mL,the ability of millet bran polyphenols to scavenge DPPH radicals and ABTS+radicals was close to that of VC.When the mass concentration was 1.0 mg/mL,the ability of millet bran polyphenols to scavenge hydroxyl radicals and iron reduction ability was weake

关 键 词：小米糠多酚 提取工艺 HPLC-ESI-MS 抗氧化活性 

分 类 号：S515.099[农业科学—作物学]