Comparison of the extraction process and antioxidant activity of total flavonoids from wheat bran using ultrasound and microwave methods
Ultrasound and microwave methods were used to extract total flavonoids from wheat bran.The optimal extraction process was determined through single factor and orthogonal experiments,and the extraction effects and antioxidant activity of total flavonoids were compared between these two methods.The results showed that the optimal extraction conditions for ultrasonic extraction:solid-liquid ratio of 1∶14 g/mL,70%ethanol,extraction for 25 minutes,and a total flavonoid extraction rate of 1.082 mg/g.The optimal extraction process of microwave extraction method:solid-liquid ratio of 1∶18 g/mL,80%ethanol,extraction for 40 seconds,and total flavonoid extraction rate of 1.522 mg/g.The extraction rate of microwave method was significantly higher than that of ultrasound method.Within the experimental concentration range,the total flavonoids obtained by ultrasound method have a stronger ability to scavenge DPPH free radicals,significantly better than those obtained by VC and microwave methods.
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