紫小麦麸皮花色苷提取及应用研究

doi:10.11923/j.issn.2095-4050.cjas17110007

农学学报 ›› 2019, Vol. 9 ›› Issue (2): 78-82.doi: 10.11923/j.issn.2095-4050.cjas17110007

所属专题：小麦

• 农业工程农业机械生物技术食品科学 • 上一篇下一篇

紫小麦麸皮花色苷提取及应用研究

杨三维¹, 乔玲¹, 田鹏², 赵佳佳¹, 郑兴卫¹, 葛川², 李刘军², 芦艳珍³, 张建诚¹

1.山西省农业科学院小麦研究所;2.山西大学商务学院体育系;3.山西省农业科学院旱地农业研究中心

收稿日期:2017-11-05 修回日期:2018-01-22 接受日期:2018-01-25 出版日期:2019-02-13 发布日期:2019-02-13
通讯作者: 张建诚 E-mail:cm7xt5
基金资助:
山西省科技攻关“富铁锌小麦种质资源创制及新品种选育研究”(201603D221001-3)；山西省重点科技创新平台“山西省主要农作物种质创新与分子育种重点科技创新平台”(201605D151002)。

Antioxidant Activity and Wool Dyeing of Anthocyanins from Purple Wheat Bran

Received:2017-11-05 Revised:2018-01-22 Accepted:2018-01-25 Online:2019-02-13 Published:2019-02-13

摘要/Abstract

摘要： 以紫粒小麦麸皮为原料，采用改良CTAB法提取花色苷，并研究花色苷的体外抗氧化活性和染毛特性。结果表明，改良CTAB提取法易于操作，提取出的花色苷纯度高，室温条件下，浸提3次、提取时间60 min、料液比为1:3时，花色苷的得率为3.20 g/kg。pH值示差法测定提取的花色苷色价为170；原子吸收法测定提取出的花色苷杂质和重金属总含量很低。体外抗氧化试验结果表明，花色苷去除H2O2的 IC50的大小为1.52，具有较强的抗氧化能力；花色苷和不同金属离子作用后可将羊毛染成不同的颜色。研究结果表明，改良CTAB法提取出的小麦花色苷纯度高，具有较大的开发潜力和实用价值。

关键词: 铅, 铅, 镉, 复合污染, 小白菜, 生长, 营养品质

Abstract: The aim is to provide an efficient method for extracting anthocyanins from purple wheat bran using CTAB experiments, the antioxidant activities and wool dyeing of anthocyanins extracted from purple wheat bran were detected. The results indicated that the best parameters of extraction were solid-liquid ratio 1:3, extraction time 60 min and 3 extraction times, and the yield was 3.20 g/kg. UV absorption spectroscopy and atomic absorption spectrometry showed that anthocyanins from purple wheat bran had high color value (170) and low heavy metal content. Antioxidant experiments showed that the anthocyanins from purple wheat bran had strong scavenging capabilities for H2O2, with the value of IC50 as 1.52. Moreover, the anthocyanins were successfully applied to wool dyeing. In conclusion, the method has high potential for anthocyanins extraction from purple wheat bran.

杨三维,乔玲,田鹏,赵佳佳,郑兴卫,葛川,李刘军,芦艳珍,张建诚. 紫小麦麸皮花色苷提取及应用研究[J]. 农学学报, 2019, 9(2): 78-82.

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紫小麦麸皮花色苷提取及应用研究

Antioxidant Activity and Wool Dyeing of Anthocyanins from Purple Wheat Bran

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