摘要
Abstract
Taking the contents of ferulic acid of wheats as criterion, the effects of factors such as methanol volume fraction, material-liquid ratio, temperature, extraction time, shaking frequency and antioxidant were observed on the extraction yield of the free ferulic acid from wheats using oscillation extraction. Through a single factor experiment and orthogonal experiment, the optimum technological parameters for extraction were achieved as follows: methanol volume fraction 60％, material-liquid ratio 1: 20, temperature 45℃, time 60 min, shaking frequency 280 ± 10 r/min,and adding 0.2 g/L Na2SO3 as protectant into extraction solvent. The contents of the free and total ferulic acid were determined for 5 kinds of wheats and malts, and it was found that the free ferulic acid was ranged between 0. 414 mg/ g and 0.495 mg/g in wheats. Then, 0. 543 mg/g and 0.681 mg/g in malts, after germination, the contents of the free ferulic acid in all of the wheats were raised in which the increase of the No. 1 ( Lu Mai 21 ) and No. 4 ( Tai Kong 6) was maximum; for the total ferulic acid, the contents distributed over 1. 52 ～ 1.72 mg/g in wheats and 1.70 ～ 2. 09 mg/g in malts, all of the contents of the total ferulic acid were raised after germination in which the increase of the No. 3 ( Yah 24) and No. 4 (Tai Kong 6) was maximum.关键词
小麦芽/阿魏酸/比色法
