中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 小麦麸皮中酚酸提取方法的研究 中国食物与营养 2012,18 (06) 52-58
Position: Home > Articles > Effects of Hydrolysis Conditions on the Release of Phenolic Acids in Wheat Bran Food and Nutrition in China 2012,18 (06) 52-58

小麦麸皮中酚酸提取方法的研究

作  者：
丁岩;唐世云;侯汉学;董海洲;张锦丽
单  位：
山东省滨州畜牧兽医研究院;山东农业大学食品科学与工程学院
关键词：
小麦麸皮;水解方法;酚酸;高效液相色谱
摘  要：
研究了酸种类、酸碱浓度、水解时间、水解顺序对小麦麸皮中束缚型酚酸释放量的影响。结果表明,酚酸在小麦麸皮中主要以束缚型形式存在,且肉桂酸类酚酸含量明显高于苯甲酸类酚酸,其中以阿魏酸的含量最高。水解方法对酚酸释放量的影响存在显著差异。采用超声波辅助有机溶剂(甲醇∶丙酮∶水=7∶7∶6)提取,酚酸释放量最高的水解条件为:先用2mol/L氢氧化钠室温水解4h,再用2mol/L盐酸于85℃下水解1h,束缚型酚酸总释放量达4 719μg/g麸皮。
译  名：
Effects of Hydrolysis Conditions on the Release of Phenolic Acids in Wheat Bran
作  者：
DING Yan 1,TANG Shi-yun 2,HOU Han-xue 1,DONG Hai-zhou 1,ZHANG Jin-li 1(1 College of Food Science and Engineering,Shandong Agricultural University,Taian 271018,China;2 Shandong Binzhou Animal Science and Veterinary Medicine Academy,Binzhou 256600,China)
关键词：
wheat bran;hydrolysis condition;phenolic acid;RP-HPLC
摘  要：
Hydrolysis conditions including the kinds of acid,acid and alkaline concentration,hydrolysis time and hydrolysis sequence,were investigated to determine the effects on the release of bound phenolic acids in wheat bran.The results showed that the majority of the phenolic acids existed in a bound form in wheat bran,and cinnamic acid exhibited a much higher content than benzoic acid.The highest content of ferulic acid was observed in the cinnamic acid.Hydrolysis conditions had significant influence on the release of phenolic acids.Phenolic acids were extracted by ultrasound-assisted the mixture of methanol,acetone and water(7:7:6) extraction.The optimal conditions for releasing bound phenolic acids from wheat bran were found as follows: alkaline hydrolysis(2 mol/L NaOH,4 h,at room temperature) followed by acid hydrolysis(2 mol/L HCl,1 h at 85 ℃).Under the above-mentioned conditions,the total content of bound phenolic acids was 4 719μg/g bran.

相似文章

导出引用
计量
文章访问数: 10
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46