萝卜苗中的生物有效性酚类在家庭式贮藏和蒸制下的影响  

Bioaccessible phenolic substances in radish sprouts under short-term domestic storage and steaming

作　　者：李茹[1] 郝睿[1] 朱毅[1] LI Ru;HAO Rui;ZHU Yi(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科技》2018年第9期76-83,共8页Food Science and Technology

基　　金：国家自然科学基金项目(31101263)

摘　　要：为了研究萝卜苗中的生物有效性的酚类物质,实验采用短时常温和低温贮藏及短时蒸制处理新鲜采收的萝卜苗,检测模拟胃肠消化吸收前后的总酚、总酚酸、类黄酮、花青素和原花青素含量并获得生物有效性因子。结果表明:蒸制1 min后的生物有效性总酚升高到最高[(1.51~1.67)mg/g];(25±1)℃贮藏12 h及蒸制(1~2)min达到生物有效性总酚酸最高;类黄酮低温贮藏6 h的模拟肠吸收提取物中显著上升了26.86%,蒸制导致类黄酮急剧下降,但生物有效性类黄酮在(1~2)min之间升高到最高;花青素在贮藏和蒸制下均显著下降;生物有效性原花青素在贮藏时的损失基本可以忽略,蒸制也只是在15 s上升至最高点。同时大多ACF值大于对照组。因此,大多贮藏和蒸制方式提高了萝卜苗中酚类物质的生物有效性。In order to study the bioaccessibility of phenolic substances in radish sprouts, we treated the radish sprouts with short-term storage at normal atmospheric temperature and low temperature and short-time steaming, and analyzed the content of various phenolic compounds（total phenolic substances, total phenolic acids, flavonoids, anthocyanins and procyanidins） before and after gastrointestinal digestion and absorption and bioaccessibility factor. The results showed that the total bioaccessible phenolic substances increased to the highest [（1.51-1.67）mg/g] after 1 min steaming; after stored at（25±1）℃ for 12 h and steamed for（1-2）min, the bioaccessible total phenolic acids reached the highest. The simulated intestinal absorption extract flavonoids stored for 6 h at low temperature significantly increased by 26.86%, steaming led to a sharp decline of flavonoids, but the bioaccessible flavonoids increased to the highest within（1-2）min; anthocyanins decreased significantly under storage and steaming; bioaccessible proanthocyanidins did not significantly decrease during storage, which was also only resulted in the maximum increase by steaming at 15 s. Meanwhile, most ACF values were greater than the control group. Therefore, most of the storage and steaming methods improved the bioaccessibility of phenolic compounds in radish sprouts.

关 键 词：萝卜苗 贮藏 蒸制 酚类 生物有效性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]