摘要
以挤压熟化后的发芽糙米为研究对象,开展其在体外消化过程中多酚、黄酮及抗氧化活性的变化研究。结果表明:胃肠消化的不同阶段均能显著促进发芽糙米中多酚和黄酮的释放及抗氧化活性的提高(p<0.05),在胃消化阶段,相比胃消化0 h,胃消化组中多酚和黄酮的最大释放量及最大ORAC值分别比其增加了58.96%、47.51%、207.64%;在肠消化阶段,相比胃消化0 h和肠消化0 h,肠消化组中多酚和黄酮的最大释放量及最大ORAC值分别比其增加了110.82%、54.54%、328.86%,37.49%、10.69%、74.86%;在消化过程中,消化液抗氧化活性与多酚和黄酮释放量成显著相关(p<0.01)。这表明胃蛋白酶、胃酸、胰酶和胆汁均可以促进抗氧化物质的释放,进而导致抗氧化活性升高。
In this paper, polyphenol, flavonoids and antioxidant activity in the process of in vitro simulated di-gestion of extruded germinated brown rice were studied. Results show that the different stages of the gastrointesti-nal digestion could significantly promote the release of polyphenols and flavonoids and antioxidant activity were increased in germinated brown rice（p 〈 0.05）, in the stomach digestion stages, compared with the stomach diges-tion for 0 h, the maximum amount of polyphenols and flavonoids and ORAC in the stomach digestion group than it has increased 58.96%, 47.51% and 207.64% respectively;In intestinal digestion stage, compared with stomach digestion for 0 h and intestinal digestion for 0 h, the maximum amount of polyphenols and flavonoids and ORAC in intestinal digestion group increased respectively by 110.82%, 54.54% and 328.86%, 37.49%, 10.69% and74.86%.During digestion, the antioxidant activity of digestive juice was significantly correlated with the release amount of polyphenols and flavones（p 〈 0.01）.This indicates that pepsin, gastric acid, pancreatic enzyme and bile can all promote the release of antioxidants, which leads to increased antioxidant activity.
作者
赵旭
李佳
高树成
韩璐
林子木
林琳
ZHAO Xu;LI Jia;GAO Shucheng;HAN Lu;LIN Zimu;LIN Lin(Liaoning Grain Science Research Institute,Shenyang,110032,China;College of Food Science and Technology,Bohai University,Jinzhou 121013 Liaoning,China)
出处
《粮食加工》
2018年第5期42-46,共5页
Grain Processing
关键词
发芽糙米
体外模拟胃肠消化
多酚
抗氧化活性
germinated brown rice
simulated gastrointestinal digestion
polyphenols
antioxidant activity
