中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 南酸枣在模拟消化过程中抗氧化活性及多酚含量分析 食品科学 2016,37 (11) 7-11
Position: Home > Articles > Changes in Antioxidant Activity and Phenol Content in Choerospondias axillaris Fruits during Simulated Gastrointestinal Digestion FOOD SCIENCE 2016,37 (11) 7-11

南酸枣在模拟消化过程中抗氧化活性及多酚含量分析

作  者：
王谢祎;翟宇鑫;李倩;戴涛涛;陈军;李俶;刘继延;刘成梅
单  位：
南昌大学食品科学与技术国家重点实验室;江西齐云山食品有限公司
关键词：
南酸枣;模拟胃肠消化;抗氧化作用;高效液相色谱
摘  要：
研究南酸枣在体外模拟胃肠消化过程中酚类化合物的含量变化(没食子酸、儿茶素、表儿茶素)及其抗氧化性的变化。采用高效液相色谱法测定了3种酚类物质的含量;同时用总抗氧化能力法、2,2’-连氮基-双-(3-乙基苯并二氢噻唑啉-6-磺酸)(2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate),ABTS)自由基清除法和羟自由基(·OH)清除法分别测定南酸枣消化过程中的抗氧化性。结果表明:胃肠液模拟消化后3种酚类物质含量下降,但均无显著变化。南酸枣经体外模拟消化后,其抗氧化能力逐渐下降。本实验对南酸枣消化过程中的多酚组成和抗氧化性进行研究,发现随着多酚含量的减少,抗氧化性逐渐降低。并通过比较胃肠消化过程的两个因素(化学因素、酶活性因素)的影响,发现消化酶对酚类物质含量的影响较小,而主要是化学环境影响了酚类物质含量,但是消化酶可显著提高南酸枣在消化过程中的抗氧化性。
译  名：
Changes in Antioxidant Activity and Phenol Content in Choerospondias axillaris Fruits during Simulated Gastrointestinal Digestion
作  者：
WANG Xieyi;ZHAI Yuxin;LI Qian;DAI Taotao;CHEN Jun;LI Ti;LIU Jiyan;LIU Chengmei;State Key Laboratory of Food Science and Technology, Nanchang University;Jiangxi Qiyunshan Food Co.Ltd.;
关键词：
Choerospondias axillaris fruit;;in vitro simulated gastrointestinal digestion;;antioxidant activity;;high performance liquid chromatography(HPLC)
摘  要：
The purpose of this work was to explore the phenol composition and antioxidant activity during in vitro simulated gastrointestinal digestion of Choerospondias axillaris fruits. The contents of galic acid, catechin and epicatechin in Choerospondias axillaris fruits were determined using high performance liquid chromatography(HPLC). Meanwhile, the antioxidant activity was evaluated by measuring total antioxidant capacity, ABTS(2,2'-azinobis-(3-ethylbenzthiazoline-6-sulphonate) radical and hydroxyl radical scavenging capacity. The results showed that the contents of three phenol components decreased in spite of no statistical significance after the simulated digestion. Similarly, the antioxidant capacity declined. Further this study found that the antioxidant activity decreased with the reduction in the phenolic contents. In comparison with chemical factors, digestive enzymes had less impact on the of phenolic contents, whereas changes in the chemical environment resulted in a significant change in the phenolic contents. Digestive enzymes could significantly improve the antioxidant activity during gastrointestinal digestion.

相似文章

导出引用
计量
文章访问数: 18
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46