Effects of several different extraction methods on total polyphenols content in oat

In this paper, the effects of several different extraction methods on total polyphenols content in oats were evaluated by UV-vis spectrophotometer.Through single factor and orthogonal experiments, the optimum process conditions for extracting total polyphenols from oats by traditional solvent extraction method were obtained. The optimum technical conditions of total polyphenols in oat by traditional solvent method were as follows: ethanol volume fraction was 55%, material liquid ratio was1∶ 50 g/m L, water bath temperature was 55 ℃, extracting time was 2 h, and total polyphenols content of oat was 0.99 mg/g.The optimum technical conditions of total polyphenols in oat by ultrasonic treatment were as follows: ultrasonic power was 500 W, ultrasonic time was 30 min, temperature was 55 ℃, and total polyphenols content of oat was 1.32 mg/g.The optimum technical conditions of total polyphenols in oat by microwave treatment were as follows: microwave power was 500 W, the microwave time was 7.5 min, temperature was 55 ℃, and total polyphenol content of oat was 1.80 mg/g. The optimum technical conditions of total polyphenols in oat by ultrasonic-microwave treatment were as follows: ultrasonic-microwave power was 500 W, ultrasonic-microwave time was 2.5 min, temperature was 55 ℃, and total polyphenols content of oat was 2.02 mg/g. In addition, ultrasonic-microwave treatment of total polyphenols in oat is the best method, with the shortest time and the highest content.The process can be selected to provide scientific basis for subsequent experiments.