西北农业学报2026，Vol.35Issue(5)：880-891,12.DOI:10.7606/j.issn.1004-1389.2026.05.010
麦麸花青素的提取工艺优化及理化性质表征
Optimization of Anthocyanin Extraction from Wheat Bran and Characterization of Physicochemical Properties
摘要
Abstract
This study aimed to optimize the extraction process of anthocyanins from pigmented wheat bran and systematically compare their physicochemical properties.Using bran materials from near-iso-genic lines of purple-grained wheat('Jimai 22')and blue-grained wheat('Line 22'),response surface methodology(RSM)was employed to determine the optimal extraction parameters based on single-factor experiments,using anthocyanin yield as the response variable.Two anthocyanin extracts were subsequently characterized for chromatic properties,antioxidant capacity,and storage stability under various temperatures,pH values,and light conditions.Key findings revealed that:(1)The maximum anthocyanin yields were achieved under optimized conditions of 16∶1 liquid-to-solid ratio,extraction temperature of 50℃,pH 1.5,and 60％ethanol concentration,with extraction durations of 120 min and 100 min for purple wheat bran(PWB)and blue wheat bran(BWB),respectively.The experimen-tal anthocyanin yields reached(595.50±1.88)mg/kg for PWB and(1 095.53±5.89)mg/kg for BWB,closely matching the predicted values of 613.70 and 1 077.80 mg/kg,with minimal deviations of 3.06％and 1.62％,respectively.(2)Freeze-dried extracts exhibited distinct chromatic characteristics,with PWB displaying vibrant orange-red hues and BWB showing intense purple-red coloration.At a concentration of 1 mg/mL,the ABTS+radical scavenging capacities were(205.14±7.21)μmol/g for PWB and(249.09±8.38)μmol/g for BWB,while the DPPH radical inhibition values were(266.36±6.67)and(309.82±6.40)μmol/g,respectively.(3)Storage stability assessments revealed that PWB extracts exhibited superior photostability(P＜0.05)compared with BWB,while BWB extracts dem-onstrated greater thermotolerance(P＜0.05).Both anthocyanins maintained optimal stability under acidic conditions(pH ≤ 2)when stored at-20℃ in light-protected environments.In conclusion,this study optimized the anthocyanin extraction process from wheat bran using response surface methodol-ogy and systematically analyzed the color characteristics,antioxidant activity,and storage stability of the extracts,providing a theoretical basis and technical support for the high-value development and utilization of colored wheat bran.关键词
麦麸/花青素/抗氧化活性/贮藏稳定性/工艺优化Key words
Wheat bran/Anthocyanin/Antioxidant activity/Storage stability/Process optimization引用本文复制引用
钟涛,吴宝林,贾茹义,朱文琰,李琪,孙风丽,张超,奚亚军..麦麸花青素的提取工艺优化及理化性质表征[J].西北农业学报,2026,35(5):880-891,12.基金项目
陕西省重点研发计划(2022NY-172,2024NC2-GJHX-21). Key R&D Program of Shaanxi Province(No.2022NY-172,No.2024NC2-GJHX-21). （2022NY-172,2024NC2-GJHX-21）
