麦麸花青素的提取工艺优化及理化性质表征OA

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.