超声法与微波法提取小麦麸皮总黄酮的工艺及抗氧化活性比较  

Comparison of the extraction process and antioxidant activity of total flavonoids from wheat bran using ultrasound and microwave methods

作　　者：李轲[1,2] 郭志芳 张杰华[1,2] 张亚靖 李航 LI Ke;GUO Zhifang;ZHANG Jiehua;ZHANG Yajing;LI Hang(Luohe Vocational Technology College,Luohe,Henan Province 462002,China;Luohe Institute of Technology,Henan University of Technology,Luohe,Henan Province 462002,China;Henan University of Technology,Zhengzhou,Henan Province 450000,China)

机构地区：[1]漯河职业技术学院,河南漯河462002 [2]河南工业大学漯河工学院,河南漯河462002 [3]河南工业大学,河南郑州450000

出　　处：《中国饲料》2024年第20期10-14,共5页China Feed

基　　金：漯河职业技术学院科技研发校级项目(2022-KJYF-03);河南省高等学校重点科研项目计划(24B550009)。

摘　　要：采用超声法和微波法提取小麦麸皮总黄酮,通过单因素试验和正交试验确定最佳提取工艺,并比较这两种方法的提取效果及总黄酮的抗氧化活性。结果表明,超声提取法的最佳条件为料液比1∶14 g/mL、70%乙醇、提取25 min,总黄酮提取率为1.082 mg/g。微波提取法的最佳工艺为料液比1∶18 g/mL、80%乙醇、提取40 s,总黄酮提取率为1.522 mg/g。微波法提取率明显高于超声法。在试验浓度范围内,超声法提取的总黄酮对DPPH自由基的清除能力较强,显著优于VC和微波法。Ultrasound and microwave methods were used to extract total flavonoids from wheat bran.The optimal extraction process was determined through single factor and orthogonal experiments,and the extraction effects and antioxidant activity of total flavonoids were compared between these two methods.The results showed that the optimal extraction conditions for ultrasonic extraction:solid-liquid ratio of 1∶14 g/mL,70%ethanol,extraction for 25 minutes,and a total flavonoid extraction rate of 1.082 mg/g.The optimal extraction process of microwave extraction method:solid-liquid ratio of 1∶18 g/mL,80%ethanol,extraction for 40 seconds,and total flavonoid extraction rate of 1.522 mg/g.The extraction rate of microwave method was significantly higher than that of ultrasound method.Within the experimental concentration range,the total flavonoids obtained by ultrasound method have a stronger ability to scavenge DPPH free radicals,significantly better than those obtained by VC and microwave methods.

关 键 词：小麦麸皮 总黄酮 提取工艺 抗氧化性 

分 类 号：S816.7[农业科学—饲料科学]