体外模拟胃肠消化对覆盆子抗氧化成分及其活性的影响

Effects of in Vitro Simulated Gastrointestinal Digestion on Antioxidant Components and Activity of Raspberry

以覆盆子为原料,采用体外模拟胃肠消化方法研究覆盆子总黄酮含量、总酚含量及抗氧化活性的变化规律,探讨其对覆盆子抗氧化成分及其活性的影响。结果表明:与空白试验相比,覆盆子在模拟消化中总黄酮含量、总酚含量、抗氧化活性明显上升。模拟胃消化总黄酮含量、总酚含量、总还原力、DPPH自由基清除率和羟自由基清除率最大可达消化0 h的2.53,1.23,1.34,1.03倍和1.22倍,胃酸最大可达消化0 h的1.26,1.17,1.32,1.02倍和1.12倍,模拟肠液消化最大分别可达消化0 h的0.91,0.93,1.22,1.08倍和1.07倍。本研究表明覆盆子在模拟胃肠消化过程中,胃蛋白酶、胃酸和胰酶能促进覆盆子中抗氧化成分的释放及其活性的增加。

The changes of total flavonoids content,total polyphenols content and antioxidant activities in raspberry was studied by in vitro simulated gastrointestinal digestion,and the effects of antioxidants on the antioxidant components and activity of raspberry were studied.Results showed that total flavonoids content,total polyphenolics content,reducing power,DPPH·and·OH scavenging rate of raspberry increased significantly during simulated gastric digestion compared with the blank experiment.The maximum amount of total flavonoids,total phenolics content,reducing power,DPPH·and·OH scavenging rate of raspberry during the gastric digestion process were 2.53,1.23,1.34,1.03 times and 1.22 times greater than the amount at 0 h,respectively.The gastric acid control group were raised 1.26,1.17,1.32,1.02 times and 1.12 times greater than the amount at 0 h,respectively.During simulated intestinal digestion,the maximum increased by 0.91,0.93,1.22,1.08 times and 1.07 times greater than the amount at 0 h,respectively.The results showed that pepsin,gastric acid and pancreatic enzyme could promote the release of antioxidants and increase the activity of raspberry.