摘要
研究体外模拟消化过程薏米中酚类物质及其抗氧化活性的变化。结果表明:胃肠消化的不同阶段均能显著促进薏米中多酚和黄酮的释出,提高其抗氧化活性。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出量及最大DPPH自由基清除率、ABTS自由基清除率、还原力值分别为其1.61、1.27、2.07、2.58、1.15倍;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出量及最大DPPH自由基清除率、ABTS自由基清除率、还原力值分别为其2.03、2.33、2.4、2.81、1.36倍和1.36、1.89、1.29、1.21、1.22倍。模拟胃肠消化过程中,消化液抗氧化活性与多酚释出量呈显著正相关,表明胃酸、胃蛋白酶、胆汁和胰酶均可促进薏米中抗氧化物质的释出,进而提升其抗氧化活性。
In this research,regularity of polyphenols and flavonoids release,as well as antioxidant activity change were investigated during in vitro simulated digestion process for coix seed.The results showed that both the two stages of simulated gastrointestinal digestion can promote the release of polyphenols and improve the antioxidant activity.The maximum quantities of polyphenols and flavonoids released and the maximum values of the free radical scavenging capacity of DPPH,ABTS and reducing power for coix seed were 1.61,1.27,2.07,2.58,1.15 folder higher than that at 0 h of the simulated gastric digestion process.Additionally,in the simulated intestinal digestion process,the maximum quantities and values were 2.03,2.33,2.4,2.81,1.36 times the values at 0 h of gastric digestion and 1.36,1.89,1.29,1.21,1.22 times the values at 0 h of intestinal digestion,respectively.In addition,there was a significant positive correlation between the antioxidant activity and the release of polyphenols.The results indicate that all of the gastric acid,pepsin,bile and pancreatin can promote the release of antioxidant substances from coix seed,thereby enhancing its antioxidant activity.
作者
林栋
管洪兰
陈银
周笑犁
杜斌
LIN Dong;GUAN Honglan;CHEN Yin;ZHOU Xiaoli;DU Bin(College of Food and Pharmacy Engineering,Guiyang University,Guiyang 550005,China;Guizhou Engineering Research Center for Fruit Processing,Guiyang 550005,China)
出处
《食品科技》
CAS
北大核心
2020年第12期201-207,共7页
Food Science and Technology
基金
贵州省教育厅青年科技人才成长项目(黔教合KY字[2017]241)
贵阳市财政支持贵阳学院学科建设与研究生教育项目(SY-2020)
贵州省普通高等学校功能食品重点实验室建设项目(黔教合KY字[2016]007)
贵州省大学生创新创业训练计划项目(201710976080)。
关键词
薏米
体外模拟消化
多酚
黄酮
抗氧化活性
coix seed
in vitro simulated digestion
polyphenols
flavonoids
antioxidant activity
