The Analysis Of Antioxidant Ingredient Of Black Rice And Black Rice Wine

This research mainly adopts ultrasonic assisted extraction and high performance liquidchromatography (HPLC) method for the analysis of anthocyanins and phenolic acids in blackrice and the black rice wine. By HPLC methods, analysis of black rice anthocyanins andphenolic acids in different parts of the material content, at the same time analyzedanthocyanins and phenolic acids of the black rice wine. The results demonstrated that blackrice pericarp has the most species of anthocyanins and phenolic acids and the highest levels,including4kinds of anthocyanins and six main phenolic acids. Almost does not containanthocyanins in the grain of black rice, phenolics content is low, mainly four phenolic acidssubstances detected. By the eliminating DPPH·and ABTS· experiments, the antioxidantactivity of extracts of black rice from different habitats was determined. A high significantpositive correlation was obtained for total amounts with Antioxidant activities.A new and sensitive HPLC-MS/MS method has been developed for the first time tosimultaneously determine4anthocyanins (cyanidin-3,5-diglucoside, cyanidin-3-glucoside,cyanidin-3,5-diglucoside and peonidin-3-glucoside) and8phenolic acids (protocatechuic acid,p-hydroxybenzoic acid, vanillic acid, caffeic acid, syringic acid, p-coumaric acid, ferulic acidand quercetin) in black rice. The separation was performed on a C18column with gradientelution of0.2%acetic acid. Multiple-reaction monitoring (MRM) scanning was employed forquantification. Full validation of the assay was carried out including linearity, precision,accuracy, limits of detection and quantification. The results demonstrated that the methoddeveloped was reliable and specific for12investigated components in black rice samples.The black rice wine is a kind of health wine, brewed black rice as raw materials.It is richin polyphenols and anthocyanins. The black rice wine in active ingredient content is related toits brewing process. This paper established a HPLC-MS/MS detection method, using HLBsolid phase extraction technology for purification of enrichment. Multiple-reaction monitoring(MRM) scanning was employed for quantification, This method can be used for the detectionof10kinds of phenolic acids in black rice wine.By the eliminating DPPH·andABTS· experiments, comparison of the different production processes of the black rice wine on its in vitro antioxidant capacity, the results demonstrated that the antioxidant capacity ofthe special black rice base wine is better than traditional black rice base wine, worse thanblack rice pigment extract.