Ferulic Acid In Rice Bran Extraction And Separation And Determination Of The Study

Rice bran is the byproduct of rice, and our country produces morethan 10 million tons rice bran per year. Because it has many kinds ofactive substances, such as ferulic acid, which is valuable, race bran hasbecome one of the focus food and nutrition research during the pastseveral years. However, there are many problems existing in practice,such as no rapid product analytical and evaluation method, instability ofproduct, long production cycle, low utilization, etc. The following aspectshave been done in our research to solve the problems listed above:1. According to the properties of Ferulic acid in structure andcharacter, RP-HPLC analytical method and Spectrofluorimetry weredeveloped for determination of Ferulic acid. Effects of mobile phaseconstitute, pH and temperature on retention behaviors of Ferulic acid incolumn were discussed. The optimal chromatographic conditionsincluded ODS-C₁₈ column (4.6 mm×150 mm) and the mobile phaseconsisting of a mixture of methanol-water-acetic acid (35:65:0.9, volumeratio) at a flow rate of 1.0 mL/min at 25℃. The UV detection wavelengthwas at 322nm. There is a good linear relationship in the range of 1.0～5.0μg/mL for ferulic acid, and the correlative coefficient is 0.99928. Therelative standard deviation is 0.98% and the average recovery is 99.7%.For Spectrofluorimetry, the excitation and emission wavelength is 344nmand 362mn, respectively. Influences of different solution and time on thefluorescence intensity were studied. The average recoveries of the methodwere 99.0% and the coefficients of variation were 1.32%. The linearrange was from 0.2 to 2.2μg/mL, correlation coefficient was 0.99957.These simple, rapid, sensitive and accurate methods could be used inquantitative determination of Ferulic acid in rice bran.2. Total content of ferulic acid was taken as index to compare fiveextraction methods, including hydrolysis, reflux, ultrasonic. Thetechnological conditions of extracting Ferulic acid from rice bran wereoptimized. Base on the orthogonal design, five factors were optimized: concentration of Sodium hydroxide, temperature, extraction time, Sodiumhydroxide/ethanol ratio and solid/liquid ratio. The optimized conditionsare as follows: Sodium hydroxide, 1%; temperature, 80℃; extractiontime, 6 h; Sodium hydroxide/ethanol ratio, 4:1; solid/liquid ratio, 1:8,adding 0.2g/L sodium sulfite as antioxidant. Extraction of Ferulic acid is2.239mg/g rice bran.3. The adsorbing and desorbing properties of Ferulic acid ondifferent adsorbents was studied, it shows that D201 was better in staticadsorption and elution. The optimal purification conditions were asfollows: flow rate was 1.0BV/h, content of Ferulic acid was from1800mg/L to 2300rag/L, and 2.0BV/h was the best elutionrate(methanol/water/hydrochloric acid=65:31: 4, volume ratio). The IRspectrum of sample was consistent with that of the standard Ferulic acid.4. The antioxidation of Ferulic acid was discussed by the Fentonreaction method. As content of Ferulic acid increasing, the effect becamestronger. It appeared better effect than vitamin C and thiourea at lowconcentration.