FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (10): 263-267.doi: 10.7506/spkx1002-6630-201010057

• Analysis & Detection • Previous Articles     Next Articles

RP-HPLC Analysis of Phenolic Acids in Different Varieties of Cereal Bran

HAO Jie,ZHANG Chang-hong,CAO Xue-li*   

  1. Beijing Key Laboratory of Plant Resources Research and Development, College of Chemical and Environmental Engineering,
    Beijing Technology and Business University, Beijing 100048, China
  • Received:2009-08-10 Revised:2010-03-12 Online:2010-05-15 Published:2010-12-29
  • Contact: CAO Xue-li


Eight phenolic acids (PAs) in different varieties of cereal bran including 3 wheat cultivars, 2 corn cultivars, 1 oat cultivar and 1 buckwheat cultivar were determined by the developed RP-HPLC method. Meanwhile, the differences in the contents of each PA and total PAs among the cereal bran materials were statistically analyzed. Results showed that the total PA contents in different varieties of cereal bran decreased in the following order: corn > wheat > buckwheat > oat. Bound PAs were the predominant PAs in the 4 varieties of cereal bran, of which, cinnamic acid exhibited a much higher content than benzoic acid. Of free and soluble covalent PAs, 4-hydroxybenzoic and vanilla acids both exhibited a higher content. Of bound PAs, the highest content of ferulic acid was observed in all the varieties of cereal bran and reached up to 6527.86 μg/g corn bran.

CLC Number: