五种食用花卉体外模拟消化过程中多酚、黄酮含量及抗氧化活性的变化

Changes of Polyphenol and Flavonoid Contents and Antioxidant Activities of Five Edible Flowers during Simulated Digestion in Vitro

目的:为探究五种食用花卉经体外模拟胃肠消化后酚类物质及抗氧化活性的变化规律。方法:以五种可食用花卉(桂花、万寿菊、栀子花、紫玉兰花、木槿花)为研究对象,通过对比消化前、体外模拟胃消化、体外模拟肠消化五种食用花卉多酚、黄酮含量及其体外抗氧化活性变化规律。结果:五种可食用花卉的黄酮、多酚含量及抗氧化活性在模拟胃消化阶段增长不大,而在模拟肠消化阶段呈现出较大的增长趋势。通过整个模拟胃肠消化,多酚增长了127.55%(桂花)~461.70%(万寿菊),黄酮增长幅度为46.50%(玉兰)~218.46%(万寿菊),其中以万寿菊的多酚和黄酮的含量最多,分别达到了(8.95±0.03)mg没食子酸当量(GAE)/g和(83.01±0.01)mg儿茶素当量(CE)/g。三种抗氧化活性中,DPPH自由基清除能力上升了77.0%(木槿)~158.05%(栀子花),铁离子还原能力上升幅度为15.30%(桂花)~163.92%(桅子花),ABTS+自由基清除能力增长幅度为142.35%(玉兰花)~274.18%(桅子花)。结论:五种可食用花卉具有较好的生物利用潜力,有望作为天然抗氧化功能食品的原料来源。

Objective:To explore the changes of phenolic substances and antioxidant activities of five edible flowers after simulated gastrointestinal digestion in vitro.Method:Five flower include osmanthus,marigold,gardenia,magnolia,hibiscus as the research material,by comparing the content of polyphenols and flavonoids and their in vitro antioxidant activities before digestion,in vitro simulated gastric digestion,and in vitro simulated intestinal digestion.Results:The contents of flavonoids,polyphenols and antioxidant activities of the five edible flowers did not increase significantly in the simulated gastric digestion stage,but showed a larger increase trend in the simulated intestinal digestion stage.Through the whole simulated gastrointestinal digestion,polyphenols increased by 127.55%(osmanthus)~461.70%(marigold),and flavonoids increased by 46.50%(magnolia)~218.46%(marigold).Among which,the highest content of polyphenols and flavonoids were found in marigold with the value of(8.95±0.03)mg gallic acid equivalent(GAE)/g and(83.01±0.01)mg catechin equivalent(CE)/g,respectively.Among the three antioxidant activities,the DPPH free radical scavenging ability increased by 77.0%(hibiscus)~158.05%(gardenia),the ferric ion reducing antioxidant power increased 15.30%(osman-thus)~163.92%(gardenia),ABTS+free radical scavenging ability increased by 142.35%(magnolia)~274.18%(gardensis).Conclusion:Five edible flowers had good bioavailability potential and would be expected to be used as raw material sources of natural antioxidant functional foods.