【摘要】 对黑小麦麸皮中的主要酚酸物质进行制备和定性分析,并测定阿魏酸含量。采用乙醇和氢氧化钠溶液处理黑小麦麸皮,提取样品中的游离态酚酸(free phenolic acids,FPA)和结合态酚酸(conjugated phenolic acids,CPA)。通过液质联用(LC/MS)和紫外光谱(UV)等方法对提取的酚酸物质进行定性分析。紫外光谱显示,游离态和结合态酚酸具有与阿魏酸相似的分子结构。LC/MS检测结果显示,游离态和结合态酚酸的相对分子质量分别为224和194。由此判断黑小麦麸皮中的游离态酚酸FPA主要为芥子酸,结合态酚酸CPA主要为阿魏酸。采用高效液相色谱(HPLC)对黑小麦麸皮中的结合态阿魏酸含量进行测定。结果表明,紫粒黑小麦麸皮的阿魏酸含量为2.07 mg/g,与蓝粒黑小麦麸皮的阿魏酸含量(2.12 mg/g)相近,其含量高于当地种植的普通小麦麸皮的阿魏酸含量(1.17 mg/g)。更多还原

【Abstract】 To study the preparation and qualitative analysis of the main phenolic acids extracted from black-grained wheat bran,the content of ferulic acid( FA) have been determined. Extractions of the free and conjugated phenolic acids from black-grained wheat bran were carried out by alcohol and sodium hydroxide solution. Phenolic acids were detected by LC / MS and UV methods. The results showed that the free and conjugated phenolic acid extracts had expressed the same structural features with Mw 224 and 194,which led the conclusion that sinapic acid was the major free phenolic acids form in the alcoholic extract of bran; ferulic acid existed as the major bound type of phenolic acids. HPLC was adopted to determine the content of conjugated FA in black-grained wheat bran. The results showed that FA content of purple kernal wheat bran was 2. 07 mg / g,close to that of blue kernal wheat( 2. 12 mg / g). The FA content of black-grained wheat bran was higher than that of the local common wheat bran( 1. 17 mg / g).更多还原