Effect of Different Processing Methods on the Chemical Constituents in Wheat Bran / 中国药师

ABSTRACT

Objective: To explore the effect of different processing methods on the content changes of ferulic acid and total flavonoids in wheat bran and its processed products by HPLC and UV spectrophotometry.Methods: Ferulic acid was determined by HPLC with SHIMADZU C18 (250×4.6 mm,5 μm) as the analytical column, the mobile phase was composed of acetonitrile-0.1% phosphoric acid solution (16∶84), the flow rate was 1.0 ml·min-1, the detection wavelength was 320 nm and the column temperature was 35℃.Total flavonoids was determined by UV spectrophotometry at the wavelength of 258 nm(±2 nm).Results: The content of ferulic acid in the crude bran, the toasted to brown bran, the toasted to dark brown bran, the over toasted bran and the honey toasted bran was 2.07, 2.33, 1.68, 1.11 and 0.83 μg·g-1, and total flavonoids was 5.96, 7.15, 9.73, 13.61 and 9.42 mg·g-1, respectively.Conclusion: The higher the toasted processing degree is, the lower content of ferulic acid and the higher content of total flavonoids are in wheat bran.