摘要
以3种苦荞面包为研究对象,进行了模拟体外消化过程对其黄酮类物质及抗氧化活性影响的研究.结果 表明:在160、180和200℃下烤制的苦荞面包,在胃肠消化过程中,其黄酮类物质释放量增长趋势相似.同时,胃和小肠消化能够显著促进苦荞面包中黄酮类物质的释放(P<0.05).苦荞全面包、芯面包和皮面包中的游离态黄酮类物质释放量(以芦丁当量计)最高值分别为1 035.33、754.43和1 045.32 mg/100 g,结合态黄酮类物质释放量(以芦丁当量计)最高值分别为311.94、170.75和365.26 mg/100 g.研究表明,苦荞面包消化过程中,游离态黄酮的释放量随消化时间的变化趋势均符合指数函数模型,而结合态黄酮释放量均符合幂函数模型.ABTS+·和·OH清除能力实验表明,随消化时间增加,抗氧化能力增强.消化液中苦荞面包的ABTS+·清除率的最大值为6.56 μmol TE/g,·OH清除率的最大值为97.96%.同时,黄酮类物质含量与苦荞面包抗氧化性呈显著正相关性(P<0.05).
Three kinds of Tartary buckwheat breads were used as research objects to study the changes of flavonoids and antioxidant activity by simulating in vitro digestion process. The results showed that the release of flavonoids in the gastrointestinal digestion of Tartary buckwheat breads baked at 160, 180 and 200°C were similar. At the same time, the stomach and small intestine can significantly promote the release of flavonoids from Tartary buckwheat breads (P<0.05). The release of free flavonoids in Tartary buckwheat whole bread, core bread and bran bread (in terms of rutin equivalent) The highest values ??are 1035.33, 754.43 and 1045.32mg/100g, and the release amount of bound flavonoids (in terms of rutin equivalent) in Tartary buckwheat whole bread, core bread and bran bread. The values ??were 311.94, 170.75, and 365.26 mg/100 g. At the same time, the release of free flavonoids in the three groups accorded with the exponential function model, and the release of flavonoids in combination with the digestive time was consistent with the power function model. Antioxidant capacity (ABTS), hydroxyl radical scavenging ability experiments showed that the flavonoids released during the digestion of Tartary buckwheat bread had good antioxidant capacity, and in the digestive process was comprehensively packaged. The maximum ABTS value of buckwheat bread is 6.56 μ mol TE/g, the maximum OH removal rate is 97.96%,. The content of flavonoids was significantly positively correlated with the antioxidant capacity of Tartary buckwheat bread (P<0.05).
作者
马艺超
路飞
马凤鸣
葛新宇
谢加豪
何运辉
张士豪
张佰清
Ma Yichao;Lu Fei;Ma Fengming;Ge Xinyu;Xie Jiahao;He Yunhui;Zhang Shihao;Zhang Baiqing(College of Food Science,Shenyang Agricultural University,Shenyang 110866;College of Grain Science and Technology,Shenyang Normal University,Shenyang 110034)
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2019年第9期20-27,共8页
Journal of the Chinese Cereals and Oils Association
关键词
苦荞面包
体外消化
黄酮
抗氧化
动力学
Tartary buckwheat bread
in vitro digestion
flavonoids
antioxidant
kinetics
