摘要
大量研究发现,花色苷等多酚物质在体外往往具有较强的生物活性,然而动物学实验效果并不明显,这可能与多酚类物质经胃肠消化后结构遭到破坏,生物活性降低有关。本文以富含花色苷的蓝莓多酚为原料,采用体外消化模型模拟人体胃肠对蓝莓多酚的消化,通过检测蓝莓多酚特征光谱、总酚及总花色苷含量变化,观察蓝莓多酚经胃肠消化后的成分变化;采用ORAC法评价蓝莓多酚的抗氧化活性;采用高效液相色谱法分析不同结构花色苷的稳定差异性,探讨花色苷的消化稳定性与结构的关系。结果表明:蓝莓多酚在胃消化过程中较稳定;经小肠消化后,蓝莓多酚的特征光谱明显减弱,总酚、总花色苷及抗氧化活性分别降低了42%,67%和28%;花色苷糖基配体上的甲氧基越多越稳定,羟基越多越不稳定。该结果证实了花色苷等多酚物质在消化过程中易发生降解,从而导致生物活性降低。
Numerous studies have shown that polyphenols, such as anthocyanins, usually have better in vitro bioactivity than in vivo bioactivity. This may be attributed to structural degradation of polyphenols and lower bioactivities during gastrointestinal digestion. In this work, anthocyanin rich polyphenols from fresh blueberries and the in vitro model of gastrointestinal digestion were employed; for observing the component changes of blueberry polyphenols, the changes of characteristic spectra, total phenol content and total anthocyanin content were detected; the antioxidative activity was subsequently evaluated with the oxygen radical absorbance capacity（ORAC） method; in further, in order to discuss the possible relationships between the structural characteristic and digestive stability, high performance liquid chromatography（HPLC） was used to analyze the stable difference of different anthocyanins. The results indicated that gastric digestion does not significant affect blueberry polyphenols in terms of component and antioxidative activity. However, after intestinal digestion, the characteristic spectra of blueberry polyphenols was significantly reduced, and approximately 42% of the total phenol and 67% of total anthocyanin and 28% of the antioxidative activity were lost. Structural analysis indicated that fewer free hydroxyl groups and more methoxy groups in the B-ring improve anthocyanin stability. The above results further confirm that polyphenols, especially for anthocyanins, are subject to be destroyed and lost part of bioactivities during the gastrointestinal digestion.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2016年第10期197-203,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
"十二五"国家科技支撑计划项目(2011BAD08B03-01)
国家海洋公益性基金项目(201205022-6)
关键词
蓝莓
多酚
花色苷
抗氧化
blueberry
polyphenol
anthocyanin
antioxidative activity
