柑橘-红茶咀嚼片的研制及其体外模拟消化中酚类化合物稳定性和抗氧化能力的评价

Development of Citrus reticulata Blanco-black tea chewable tablets and evaluation of the stability and antioxidant capacity of phenolic compounds in simulated digestion in vitro

目的 研制柑橘-红茶咀嚼片并探究体外模拟消化前后酚类化合物的稳定性和抗氧化活性。方法 以柑橘、红茶粉作为材料,采用单因素实验得出柑橘-红茶咀嚼片的最佳配比,随后进行体外模拟消化即模拟口腔、胃、肠消化,对消化前后的总酚、总黄酮以及1,1-二苯基-2-苦基肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基、2,2’-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐[2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) ammonium salt,ABTS]阳离子自由基清除能力、还原力进行研究。结果 柑橘-红茶咀嚼片最佳配比为:茶柑混合物25%、麦芽糊精40.6%、赤藓糖醇33.3%、硬脂酸镁1.1%。该条件下制备的柑橘-红茶咀嚼片感官评分、硬度、脆碎度和崩解度分别为(83.3000±0.7149)分、(38.6667±0.5774) N、(7.2000±0.0000) min和(25.7367±0.5326) min。在体外模拟消化后总酚含量整体上逐渐减小,总黄酮含量呈现先减少后增加的趋势;DPPH自由基清除力在模拟胃消化60 min时达到最大值,相较于未消化增加0.32倍;ABTS阳离子自由基清除率经模拟肠消化120 min时相较于未消化增大1.16倍;还原力通过模拟胃消化120 min,比未消化时增加0.30倍。结论 柑橘-红茶咀嚼片最佳配比所制成品进行模拟消化时,具有良好的抗氧化能力,有利于促进各类自由基清除力的增加,本研究可为柑橘红茶系列产品提供参考。

Objective To develop Citrus reticulata Blanco-black tea chewable tablets and investigate the stability and antioxidant activity of phenolic compounds before and after in vitro simulated digestion.Methods With Citrus reticulata Blanco and black tea powder as materials,the optimal ratio of Citrus reticulata Blanco-black tea chewable tablets was obtained by single factor experiment,and then in vitro simulated digestion was carried out to simulate oral,gastric and intestinal digestion.The total phenols,total flavonoids,1,1-diphenyl-2-picrylhydrazyl(DPPH)radical,2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)ammonium salt(ABTS)cation radical scavenging ability and reducing power before and after digestion were studied.Results The optimum ratio of Citrus reticulata Blanco-black tea chewable tablets was 25%of tea and citrus mixture,40.6%of maltodextrin,33.3%of erythritol and 1.1%of magnesium stearate.The sensory score,hardness,friability and disintegration of Citrus reticulata Blanco-black tea chewable tablets prepared under these conditions were(83.3000±0.7149)points,(38.6667±0.5774)N,(7.2000±0.0000)min and(25.7367±0.5326)min,respectively.After in vitro simulated digestion,the total phenols content gradually decreased overall,and the total flavonoids content showed a trend of first decreasing and then increasing.The content of total phenolics and total flavonoids decreased gradually after simulated digestion in vitro.DPPH free radical scavenging capacity reached the maximum at 60 min of simulated gastric digestion,which was 0.32 times higher than that of undigested.The ABTS cation radical scavenging rate increased by 1.16 times after simulated intestinal digestion for 120 min compared with undigested;the reducing power was increased by 0.30 times after simulated gastric digestion for 120 min.Conclusion When the optimal ratio of Citrus reticulata Blanco-black tea chewable tablets is simulated for digestion,the finished product exhibits good antioxidant capacity.This study can provide reference for Citrus reticulata Blanco-black tea series products.