摘要
研究南酸枣在体外模拟胃肠消化过程中酚类化合物的含量变化(没食子酸、儿茶素、表儿茶素)及其抗氧化性的变化。采用高效液相色谱法测定了3种酚类物质的含量;同时用总抗氧化能力法、2,2’-连氮基-双-(3-乙基苯并二氢噻唑啉-6-磺酸)(2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate),ABTS)自由基清除法和羟自由基(·OH)清除法分别测定南酸枣消化过程中的抗氧化性。结果表明:胃肠液模拟消化后3种酚类物质含量下降,但均无显著变化。南酸枣经体外模拟消化后,其抗氧化能力逐渐下降。本实验对南酸枣消化过程中的多酚组成和抗氧化性进行研究,发现随着多酚含量的减少,抗氧化性逐渐降低。并通过比较胃肠消化过程的两个因素(化学因素、酶活性因素)的影响,发现消化酶对酚类物质含量的影响较小,而主要是化学环境影响了酚类物质含量,但是消化酶可显著提高南酸枣在消化过程中的抗氧化性。
The purpose of this work was to explore the phenol composition and antioxidant activity during in vitro simulated gastrointestinal digestion of Choerospondias axillaris fruits. The contents of galic acid, catechin and epicatechin in Choerospondias axillaris fruits were determined using high performance liquid chromatography(HPLC). Meanwhile, the antioxidant activity was evaluated by measuring total antioxidant capacity, ABTS(2,2'-azinobis-(3-ethylbenzthiazoline-6-sulphonate) radical and hydroxyl radical scavenging capacity. The results showed that the contents of three phenol components decreased in spite of no statistical significance after the simulated digestion. Similarly, the antioxidant capacity declined. Further this study found that the antioxidant activity decreased with the reduction in the phenolic contents. In comparison with chemical factors, digestive enzymes had less impact on the of phenolic contents, whereas changes in the chemical environment resulted in a significant change in the phenolic contents. Digestive enzymes could significantly improve the antioxidant activity during gastrointestinal digestion.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第11期7-11,共5页
Food Science
基金
国家自然科学基金地区科学基金项目(31260386)
江西省科技支撑计划项目(20121BBF60039)
关键词
南酸枣
模拟胃肠消化
抗氧化作用
高效液相色谱
Choerospondias axillaris fruit
in vitro simulated gastrointestinal digestion
antioxidant activity
high performance liquid chromatography(HPLC)
