富硒蓝莓全果果酒体外消化特性研究

Digestion charactiristics in vitro of Se-enriched whole blueberry fruit wine

为分析富硒蓝莓全果果酒的体外消化特性,以非富硒酵母发酵蓝莓全果果酒为对照,对两种果酒在模拟胃肠液消化前后的总多酚含量、抗氧化活性、α-葡萄糖苷酶抑制活性及酚酸含量进行测定。结果表明,两种果酒在模拟胃肠液消化后总多酚含量、抗氧化活性、α-葡萄糖苷酶抑制活性均有所下降,3.0 h模拟胃液及1.0 h模拟肠液消化后富硒蓝莓全果果酒中总多酚含量是对照的1.28倍,对1,1-二苯基-2-三硝基苯肼(DPPH)、2,2'-联氮双(3-乙基苯并噻唑啉-6-磺酸)二铵盐(ABTS)、超氧阴离子(O2-)自由基清除率及对α-葡萄糖苷酶抑制活性分别是对照的1.27倍、1.85倍、1.07倍、1.18倍。富硒蓝莓全果果酒经模拟胃肠液消化后主要的酚酸为没食子酸(0.98μg/mL)、绿原酸(0.11μg/mL)、芦丁(0.17μg/mL)。富硒蓝莓全果果酒较对照在模拟胃肠液消化后具有更高的抗氧化、抑制α-葡萄糖苷酶活性,具有更强的生物活性。

To analyze the digestion characteristics in vitro of Se-enriched whole blueberry fruit wine,using the whole blueberry fruit wine fermented by non-Se-enriched yeast as control,the total polyphenol content,antioxidant activity,α-glucosidase inhibitory activity and phenolic acid content of 2 kinds of fruit wines before and after simulated gastro-intestinal fluid digestion were determined.The results showed that the total polyphenol content,antioxidant activity andα-glucosidase inhibitory activity of 2 kinds of fruit wines were all decreased after simulated gastro-intestinal fluid digestion.The total polyphenol content of Se-enriched whole blueberry fruit wine after simulated gastric digestion 3 h and simulated intestinal digestion 1 h was 1.28 times higher than the control,the scavenging rate of 1,1-diphenyl-2-picrylhydrazyl(DPPH),2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)diammonium salt(ABTS)and superoxide anion(O2-)free radical andα-glucosidase inhibitory activity were 1.27 times,1.85 times,1.07 times,1.18 times higher than these of the control,respectively.The main phenolic acids of Se-enriched whole blueberry fruit wine after simulated gastro-intestinal fluid digestion were gallic acid acid(0.98μg/ml),chlorogenic acid(0.11μg/ml)and rutin acid(0.17μg/ml).After simulated gastro-intestinal fluid digestion,Se-enriched whole blueberry fruit wine had higher antioxidant activity,α-glucosidase inhibitory activity and biological activity than the control.