Optimisation and validation of the microwave-assisted extraction of phenolic compounds from rice grains

被引：73

作者：

Setyaningsih, W. ^{[1
,2
]}

Saputro, I. E. ^{[2
]}

Palma, M. ^{[2
]}

Barroso, C. G. ^{[2
]}

机构：

[1] Gadjah Mada Univ, Fac Agr Technol, Dept Food & Agr Prod Technol, Jalan Flora 55284, Yogyakarta, Indonesia

[2] Univ Cadiz, Fac Sci, Dept Analyt Chem, Cadiz, Spain

来源：

FOOD CHEMISTRY | 2015年 / 169卷

关键词：

Microwave-assisted extraction; Phenolic compounds; HPLC-PDA; Rice grains; ANTIOXIDANT PROPERTIES; LIQUID-CHROMATOGRAPHY; ANTHOCYANINS; LEAVES; L;

D O I：

10.1016/j.foodchem.2014.07.128

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A new microwave-assisted extraction (MAE) method has been investigated for the extraction of phenolic compounds from rice grains. The experimental conditions studied included temperature (125-175 degrees C), microwave power (500-1000 W), time (5-15 mm), solvent (10-90% EtOAc in MeOH) and solvent-to-sample ratio (10:1 to 20:1). The extraction variables were optimised by the response surface methodology. Extraction temperature and solvent were found to have a highly significant effect on the response value (p < 0.0005) and the extraction time also had a significant effect (p < 0.05). The optimised MAE conditions were as follows: extraction temperature 185 degrees C, microwave power 1000 W, extraction time 20 min, solvent 100% MeOH, and solvent-to-sample ratio 10:1. The developed method had a high precision (in terms of CV: 53% for repeatability and 5.5% for intermediate precision). Finally, the new method was applied to real samples in order to investigate the presence of phenolic compounds in a wide variety of rice grains. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：141 / 149

页数：9

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