摘要
以藜麦为研究对象,研究体外模拟消化对藜麦总酚和总黄酮含量、生物利用率、抗氧化活性以及对α-葡萄糖苷酶和α-淀粉酶抑制作用的影响。结果表明,模拟消化后,总酚和总黄酮含量分别提高了278%~370%和320%~455%,生物利用度分别提高到17.50%~20.19%和32%~32.14%,而1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除能力、2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐(2,2'-Azinobis-(3-ethylbenzthiazoline-6-sulphonate),ABTS)自由基清除能力和铁离子还原力(ferric reducing ability of plasma,FRAP)三种方法测得的抗氧化活性分别提高了185.2%~224.3%、137.4%~186.4%和154%~171.2%。同时,与未消化组相比,消化组表现出较高的α-葡萄糖苷酶和α-淀粉酶的抑制活性,半抑制浓度(50%inhibiting concentration,IC50)分别为16.24~19.83 mg/mL和8.17~10.67 mg/mL。
The effect of in vitro gastrointestinal digestion on the content and bioavailability of total phenolics and total flavonoids,the changes in antioxidant activity and the inhibitory effects onα-glucosidase andα-amylase of quinoa were investigated.The results showed that after simulated gastrointestinal digestion,the total phenolic and total flavonoid contents increased by 278%~370%and 320%~455%,and bioavailability was elevated to 17.50%~20.19%and 32.00%~32.14%,respectively.The antioxidant activities were detected by 2,2-diphenyl-1-picrylhydrazyl(DPPH)radical,(2,2′-azino-bis-(3-ethylbenzthiazoline-6-sulfonic acid)diammonium salt(ABTS)radical,and ferric reducing antioxidant power(FRAP)assay,and increased by 185.2%~224.3%,137.4%~186.4%and 154.0%~171.2%,respectively.Meanwhile,compared with the undigested group,the gastrointestinal digestion group exhibited higher inhibition activities towardsα-glucosidase andα-amylase activity with lower IC50 value of 16.24~19.83 and 8.17~10.67 mg/mL,respectively.
作者
王静
刘丁丽
罗丹
成婧
陆俊
Otobong Donald Akan
罗非君
Wang Jing;Liu Dingli;Luo Dan;Cheng Jing;Lu Jun;Otobong Donald Akan;Luo Feijun(Hunan Key Laboratory of Forestry Edible Sources Safetyand Processing 1,Changsha 410004;College of Food Science and Engineering,Central South University of Forestry and Technology 2,Changsha 410004;Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences 3,Beijing 100193;Hunan Academy of Science and Technology for Inspection and Quarantine 4,Changsha 41004)
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2021年第4期51-58,共8页
Journal of the Chinese Cereals and Oils Association
基金
湖南省教育厅科学研究项目(17B283),湖南省科技创新平台与人才计划(2019TP1029)。
