US EPA

8244684 

Journal Article 

蓝色小麦游离酚和结合酚的综合提取及红外光谱分析 

Wang, C; Liu, F; Guo, J; Xu, Y; Tu, Y; Li, C 

2020 

Editorial Department, Chinese Cereals and Oils Association 

35 

10 

189-195 

Chinese 

In this study, the free/bound polyphenols were extracted from blue wheat, and then their structures were analyzed using infrared spectrum. The optimum extraction conditions of the free polyphenols were as follows: the blue wheat powder was mixed with 60% ethanol (20 mL/g of liquid-material ratio) for ultrasonic extraction. The ultrasonic power was 240 W and temperature was 50 ℃. Twice extraction was conducted and lasted for 15 minutes. The yield of the free polyphenols was (1 066.0±2.7) μg/g. After free polyphenols were extracted, the residue was used for bound polyphenols extraction. Specifically, the residue was incubated with 10% H2SO4 (15 mL/g of liquid-material ratio) at 75 ℃ for 60 minutes prior to treated with n-hexane. Then, four times extraction by ethyl acetate were carried to extract the bound polyphenols from the above acid hydrolysate. The yield of the bound polyphenols could achieve (1 134.0±5.6) μg/g. The following infrared spectroscopy analysis proved that the extracts contained the typical groups of polyphenols, and the extracts were the polyphenols from the blue wheat. Compared with the traditional way, of which only free polyphenols were extracted, our study indicated a comprehensive extraction of both free and bound polyphenols, and the total polyphenols extraction rate was raised 51.5%. © 2020, Dept. of JCCOA. All right reserved. 

Blue wheat; Bound polyphenols; Comprehensive extraction; Free polyphenols; Infrared spectroscopy analysis