体外模拟胃、肠消化对6种黑色食品抗氧化成分及其活性的影响  

Effect of in Vitro Simulated Gastrointestinal Digestion on Bioactive Components and Antioxidant Activities of Six Kinds of Black Foods

作　　者：陆俊[1,2,3] 敦惠瑜 向孝哲 富春亚 莫凯迪 曾献 LU Jun;DUN Huiyu;XIANG Xiaozhe;FU Chunya;MO Kaidi;ZENG Xian(College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China;National Engineering Laboratory of Rice and By-Product Deep Processing, Changsha 410004, China;Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha 410004, China)

机构地区：[1]中南林业科技大学食品科学与工程学院,湖南长沙410004 [2]稻谷及副产物深加工国家工程实验室,湖南长沙410004 [3]特医食品加工湖南省重点实验室,湖南长沙410004

出　　处：《食品科学》2018年第5期47-56,共10页Food Science

基　　金：湖南省教育厅科学研究项目(17B283);湖南省科技创新平台与人才计划项目(2017TP1021)

摘　　要：通过体外模拟胃、肠消化法考察6种黑色食品(黑米、黑苦荞、黑麦、黑豆、黑绿豆、黑小米)在胃、肠道消化过程中抗氧化成分及其活性变化规律。结果发现,通过模拟胃消化2 h后,多酚和黄酮释放增长比例最高的分别是黑小米和黑豆,分别增长28%和41%,进一步通过模拟肠消化2 h后,多酚和黄酮释放增长比例最高的分别是黑麦和黑绿豆,分别增长113%和52%。1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除能力、亚铁还原能力(ferric ion reducing antioxidant power,FRAP)和2’-联氨-双-3-乙基苯并噻唑啉-6-磺酸(2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid,ABTS)自由基清除能力在模拟胃消化阶段的增长比例最高的分别是黑豆(114%)、黑绿豆(31%)和黑米(28%),在模拟肠消化阶段增长比例最高的分别是黑苦荞(161%)、黑小米(124%)和黑米(199%)。通过模拟胃蛋白酶、胰酶和胆汁等消化作用后能显著提升黑色食品的黄酮、多酚释放量和抗氧化活性(P<0.05),尤其是黑米,在消化前后均表现出最强的抗氧化活性,通过胃、肠消化后,其DPPH自由基清除能力、FRAP和ABTS^+·清除能力分别为4 531.79、3 729.69μmol Trolox/100 g m_d和3 727.14μmol Trolox/100 g m_d,分别较未消化时增长了200%、171%和383%,是较有应用前景的一种黑色食品。The changes in the release and antioxidant activity of bioactive components from six kinds of black foods(black rice,black tartary buckwheat,rye,black soybean,black gram,black millet)during in vitro simulated gastrointestinal digestion process were investigated.The results showed that after2h simulated gastric digestion,the highest release rates of polyphenols and flavonoids were observed from black millet and black soybean,reaching28%and41%,respectively.On the other hand,rye and black gram showed the highest release rates of both compound classes(113%and52%)after another2h of simulated intestinal digestion.Furthermore,black soybean,black millet and black rice exhibited the highest increase in1,1-diphenyl-2-picrylhydrazyl(DPPH)radical scavenging activity(114%),ferric ion reducing antioxidant power(FRAP)(31%)and2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS)radical scavenging activity(28%)during simulated gastric digestion,while the highest increase in DPPH radical scavenging activity(161%),FRAP activity(124%)and ABTS radical scavenging activity(199%)were observed for black tartary buckwheat,black millet and black rice durings imulated intestinal digestion.Simulated digestion of six kinds of black foods with pepsin,tyrisin and bile significantly enhanced the release of polyphenols and flavonoids and antioxidant activity.In particular,black rice possessed the strongest antioxidant activity both before and after digestion;after gastrointestinal digestion,its antioxidant activity was determined to4531.79μmol Trolox/100g md in DPPH radical scavenging assay,3729.69μmol Trolox/100g md in FRAP assay,and3727.14μmol Trolox/100g md in ABTS radical scavenging assay,200%,171%and383%higher than those before digestion,respectively.Black rice is therefore a promising black food.

关 键 词：黑色食品 体外模拟胃、肠消化 抗氧化活性 多酚 黄酮 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]