类胡萝卜素清除自由基的动力学及体外模拟消化对清除率的影响  

Kinetics of Free Radical Scavenging Activity of Carotenoids and Effect of in Vitro Simulated Gastrointestinal Digestion on Their Radical Scavenging Capacity

作　　者：刘晓庚[1] 袁磊[1] 高梅[1] 胡秋辉[1] 王立峰[1] 刘琴[1] 

机构地区：[1]南京财经大学食品科学与工程学院江苏省现代粮食流通与安全协同创新中心江苏高校粮油质量安全控制及深加工技术重点实验室,江苏南京210023

出　　处：《食品科学》2016年第11期65-73,共9页Food Science

基　　金：江苏高校优势学科建设工程资助项目(2014-2016);"十二五"国家科技支撑计划项目(2012BAD37B08);江苏高校粮油质量安全控制及深加工技术重点实验室项目(LYPK201301)

摘　　要：测定不同质量浓度类胡萝卜素在不同温度条件下清除1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基的能力;考察经人工胃液、肠液及胃液-肠液3种方法模拟消化后类胡萝卜素清除DPPH自由基能力的变化情况。结果表明:反应温度(T)对类胡萝卜素清除DPPH自由基的速率(k)影响显著(P<0.05),T升高,k增大,即k45℃>k37℃>k30℃,而对清除率(α)无显著影响;类胡萝卜素初始质量浓度(ρ)对α影响显著,ρ升高,α增大,而对k无显著影响;类胡萝卜素对DPPH自由基的清除作用符合一级反应动力学模型;T对半数效应浓度(EC50)、k和半衰期(t1/2)影响显著,T升高,EC50减小(EC50(45℃)<EC50(37℃)<EC50(30℃))、k增大(k45℃>k37℃>k30℃)、t1/2减小(t1/2(45℃)<t1/2(37℃)<t1/2(30℃));表观活化能(Ea)和方程常数(K0)不受ρ的影响,Ea=17.039 k J/mol、K0=7.38×106;体外模拟消化后的类胡萝卜素对DPPH自由基的清除率减小,且底物浓度越大,清除率下降百分比越大,降幅越小;与油脂混合后的类胡萝卜素经体外模拟消化后对DPPH自由基的清除率低于不加油脂组,即脂溶性的类胡萝卜素与油脂混合后更易被人体消化吸收,但因不同植物油的脂肪酸组成不同,对其消化吸收的影响存在差异。The 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical scavenging capacity of carotenoids at different concentrations was determined as a function of temperature and changes in this activity after in vitro simulated digestion in artificial gastric juice, artificial intestinal juice and artificial gastrointestinal juice were investigated. The radical scavenging rate constantk was significantly negatively correlated with reaction temperature(P < 0.05), that is, k45 ℃ > k37 ℃ > k30 ℃. The radical scavenging capacity α was not significantly influenced by reaction temperature, but it was significantly positively correlated with initial carotenoids concentration, which did not significantly affect k value. The scavenging reaction was fitted to a first-order reaction kinetics. EC50, k and half-life t1/2 were significantly influenced by reaction temperature and higher temperature resulted in reduced EC50 and t1/2, and increased k. The apparent activation energy Ea and the constant K0 were not influenced by the initial concentration of carotenoids, which were 17.039 k J/mol and 7.38 × 106, respectively. The radical scavenging capacity of carotenoids was decreased after in vitro gastrointestinal digestion. Moreover, the radical scavenging capacity of carotenoids mixed with oil was lower than that with no oil added, suggesting that fat-soluble carotenoids are more easily digested in oil. The digestion and absorption of carotenoids were significantly influenced by different types of oil containing different fatty acid compositions.

关 键 词：类胡萝卜素 动力学 表观活化能 1 1-二苯基-2-三硝基苯肼自由基 模拟肠胃道消化 

分 类 号：TS201.1[轻工技术与工程—食品科学]