莓茶黄酮提取物对粉葛淀粉结构和体外消化的影响

The effects of the flavonoid extracts from vine tea on structure and in vitro digestibility of kudzu starch

将莓茶黄酮提取物(VTE)加入粉葛淀粉(KS)中制备复合物,采用激光共聚焦扫描显微镜(CLSM)、傅里叶红外光谱(FT-IR)和X射线衍射(XRD)对复合物进行结构表征,通过体外消化模型预测复合物的消化性和血糖生成指数(GI)。结果表明:FT-IR和XRD图谱显示成功制备的复合物为A+V型复合物;CLSM图像检测证明VTE直接作用于KS;体外模拟消化试验结果显示,复合物的抗性淀粉(RS)含量较KS提高20.56%,预测GI为63.83±0.46,属于中GI食物。

The complexes were prepared by adding flavonoid extracts of vine tea(VTE)into kudzu starch(KS),which were structurally characterized using confocal laser scanning microscopy(CLSM),Fourier transform infrared spectroscopy(FT-IR),and X-ray diffraction(XRD),and the in vitro digestive model was used to predict the digestibility and the glycemic index(GI)of the complexes.The results showed that the successfully prepared complexes were characterized as A+V type complexes by the FTIR and XRD patterns.The CLSM image detection proved that VTE acted directly on KS.The result of in vitro digestion simulation test showed that the resistant starch(RS)content of the complexes increased by 20.56%compared with that of KS,and the predicted GI was 63.83±0.46,which was classified as a moderate GI food.