板栗壳原花青素稳定性、结构分析及体外消化

Stability,Structural Analysis and Digestion in Vitro of Proanthocyanidins from Chestnut Shell

板栗壳含有多种多酚类物质,原花青素就是其中一类具有抗氧化性的物质。为了充分利用板栗壳资源,文章研究了光照、温度、pH及金属离子对板栗壳粗提物中原花青素稳定性的影响;利用高效液相色谱-质谱(HPLC-MS)对粗提物中原花青素进行结构表征和种类鉴定;通过建立模拟胃和小肠消化环境的体外消化模型,探究原花青素在人体中的消化情况。结果表明:原花青素对光和热不稳定,当温度高于60℃时,其结构被破坏;原花青素在弱酸及中性溶液中稳定,在金属离子Fe^3+、Fe^2+、Ba^2+存在的条件下被降解。通过HPLC-MS将质荷比及二级质谱碎片离子与已报道文献进行对比,鉴定出粗提物中含有没食子酸、儿茶素、没食子儿茶素和B型原花青素二聚体。体外消化模拟实验表明,原花青素在胃及小肠中的消化率达到18.7%和20.5%。总的来说,板栗壳原花青素是一种可消化的天然抗氧化剂来源,可在各类食品、调味品和食品添加剂领域广泛应用,具有一定的开发价值。

Chestnut shell contains a variety of polyphenols,proanthocyanidins are one of the antioxidant substances.In order to make full use of chestnut shell resources,the effects of light,temperature,pH and metal ions on the stability of proanthocyanidins in crude chestnut shell extracts are studied.The structure and species of proanthocyanidins in crude chestnut shell extracts are characterized by high performance liquid chromatography-mass spectrometry(HPLC-MS).The digestion in vitro model simulating the digestive environment of stomach and small intestine is established to explore the proanthocyanidins in human body.The results show that proanthocyanidins are unstable to light and heat,and their structures are destroyed when the temperature is higher than 60℃.Proanthocyanidins are stable in weak acid and neutral solution,and degraded in the presence of metal ions Fe^3+,Fe^2+,Ba^2+.By means of HPLC-MS,the mass-to-charge ratio and fragment ions of secondary mass spectrometry are compared with those reported in the literature.The crude extracts are identified to contain gallic acid,catechin,gallic catechin and B-type proanthocyanidin dimer.In vitro digestion simulation experiments show that the digestibility of proanthocyanidins in stomach and small intestine reaches 18.7%and 20.5%.Generally speaking,proanthocyanidins from chestnut shell are a kind of digestible natural antioxidant source,which can be widely used in various foods,condiments and food additives,and have certain development value.