体外消化对苦荞酚类物质含量及抗氧化活性的影响

Effects of in Vitro Digestion on Phenolic Content and Antioxidant Activity of Tartary Buckwheat

为更好的评估苦荞酚类物质有效生物利用度,试验以苦荞为研究对象,借助体外消化技术围绕其在口腔、胃、肠消化阶段的总多酚、总黄酮释放量及抗氧化活性展开研究。结果表明,消化过程中苦荞总多酚、总黄酮显著释放(P<0.05),释放量变化规律为肠消化>胃消化>口腔消化>初始消化。消化使得苦荞对DPPH自由基、ABTS自由基、羟自由基的清除能力显著增强(P<0.05),表现出良好的抗氧化活性,通过相关性分析证实苦荞消化后抗氧化活性的提升与其总多酚、总黄酮释放量具有较强相关性,为苦荞消化过程中酚类物质的活性评价及其功能性食品的开发与利用提供新的研究思路。

In order to better evaluate the effective bioavailability of phenols from Tartary buckwheat,the release of total polyphenols,total flavonoids and antioxidant activities of Tartary buckwheat during oral,gastric and intestinal digestion were studied by in vitro digestion technology.The results showed that the total polyphenols and flavonoids of Tartary buckwheat were significantly released during digestion(P<0.05),and the variation of the release was intestinal digestion>gastric digestion>oral digestion>initial digestion.Digestion significantly increased the scavenging ability of Tartary buckwheat on DPPH free radicals,ABTS free radicals and hydroxyl free radicals(P<0.05),and showed good antioxidant activity.Correlation analysis showed that the antioxidant activity of Tartary buckwheat after digestion was strongly correlated with the release amount of total polyphenols and total flavonoids.It provided a new idea for the activity evaluation of phenolic substances in Tartary buckwheat digestion and the development and utilization of functional food.