摘要
本文以空白实验为对照,分别对云南苦荞米饭进行了体外胃、肠模拟消化实验,采用NaNO;Al(NO;);比色法及ABTS+自由基清除率测定苦荞米饭体外模拟胃肠消化时黄酮释放量及抗氧化活性的变化,探讨其对苦荞米饭抗氧化成分及其活性大小的影响。结果表明,苦荞米饭在模拟胃消化中黄酮释放量和ABTS+自由基清除率均明显上升,模拟胃消化组1.5 h内上升趋势明显,最大增加值分别为空白对照组的1.91倍和1.67倍,之后趋于稳定。胃酸对照组最大增加值分别为空白对照组的1.26倍和1.36倍,之后变化平稳。模拟肠消化组1.5 h内最大增加值分别为空白组的1.45倍和1.11倍,之后变化趋于稳定,表明胃蛋白酶、胃酸和胰酶促进了云南苦荞米饭中抗氧化成分的释放及其活性的增加。
Taking blank experiment as control, simulated gastric digestion and intestinal digestion experiment of Yunnan Fagopyrum tataricum rice in vitro were performed separately, by adopting NaNO;(;)Al(NO;);colorimetric method and ABTS+ free radical scavenging rate to determine the changes of flavonoids release and antioxidant activities in Yunnan Fagopyrum tataricum rice, and the effects of simulated digestion on the antioxidant components and activity of Fagopyrum tataricum rice were discussed. The results showed that the flavonoids release and ABTS+ free radical scavenging rate of Fagopyrum tataricum rice increased obviously in simulated gastric digestion, and the simulated gastric digestive group has a trend obvious upward trend within 1.5 h, the maximum of increment was 1.91 and 1.67 times of the blank control group,and then stabilized. The maximum added value of gastric acid control group was 1.26 and 1.36 times of that of blank control group, and then leveled off. The maximum increased value in simulated intestinal digestion group was 1.45 and 1.11 times of that in blank group within 1.5 h, and then stabilized. The results showed that pepsin, gastric acid and trypsin promoted the release and the activity of antioxidant components in Yunnan Fagopyrum tataricum rice.
作者
那吉
张海芬
杨峰玉
马娇
NA Ji;ZHANG Haifen;YANG Fengyu;MA Jiao(Kunming Medical University Haiyuan College,Kunming 650106,China;College of Chemistry and Environment,Yunnan Nationalities University,Kunming 650500,China;West Yunnan University of Applied Sciences,Dali 671000,China)
出处
《现代食品》
2022年第2期219-223,共5页
Modern Food
基金
2019年云南省教育厅科学研究基金项目(2019J0510)。
关键词
体外模拟消化
抗氧化
云南苦荞米饭
ABTS+自由基
anti-oxidation
in vitro simulation
Yunnan Fagopyrum tataricum rice
ABTS+free radicals
