以小麦中阿魏酸含量为指标,探讨了甲醇体积分数、料液比、温度、时间、振荡频率、抗氧化剂等因素对振荡法提取小麦中游离态阿魏酸的影响,通过单因素和正交试验,得到优化的提取工艺为:甲醇体积分数60%、料液比(g:mL)1:20、45℃、时间60 min、振荡频率(280±10)r/min,向提取溶剂中加入0.2 g/L的Na2SO3作保护剂。对5种小麦及其麦芽中的游离态和总阿魏酸的含量进行测定,结果表明,小麦中游离态阿魏酸的含量分布在0.414~0.495 mg/g,而在麦芽中此范围为0.543~0.681 mg/g,发芽后所有品种小麦的游离态阿魏酸均升高,其中1号(鲁麦21)、4号(太空6)增加最多;对于总阿魏酸,在小麦中的含量分布范围为1.52~1.72 mg/g,在麦芽中为1.70~2.09 mg/g,经发芽所有小麦品种的总阿魏酸含量均升高,尤以3号(烟24)、4号(太空6)增加最多。

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(Yan 24) and No.4(Tai Kong 6) was maximum.