超高压处理对蓝莓酚类物质生物可获得率及抗氧化性的影响  

Effect of Ultra-high Pressure Treatment on Bioaccessibility and Antioxidant Activity of Phenolics in Blueberries

作　　者：王鸥 周洁心 蔡圣宝 黄建 WANG Ou;ZHOU Jie-xin;CAI Sheng-bao;HUANG Jian(National Institute for Nutrition and Health,Chinese Center for Disease Control and Prevention,Beijing 100050,China;Yunnan Institute of Food Safety,Kunming University of Science and Technology,Kunming 650500,China)

机构地区：[1]中国疾病预防控制中心营养与健康所,北京100050 [2]昆明理工大学食品安全研究院,昆明650500

出　　处：《中国食物与营养》2019年第11期30-35,共6页Food and Nutrition in China

基　　金：中国疾病预防控制中心营养与健康所青年科学基金“超高压技术对蓝莓多酚消化吸收特性及抗氧化能力的影响”(项目编号:NINH2018003)

摘　　要：目的:探讨不同条件超高压处理对蓝莓酚类物质的生物可获得率以及抗氧化性的影响。方法:在不同压力下对蓝莓果实进行不同时间的超高压处理。分析测定不同处理条件下蓝莓中酚类物质的含量。通过测定1,1-二苯基-2-三硝基苯肼(DPPH)和2,2’-联氮-双-3-乙基苯并噻唑啉-6-磺酸(ABTS)自由基清除能力评价超高压处理后蓝莓的抗氧化能力变化。利用超高效液相色谱-电喷雾串联四级杆质谱分析鉴定蓝莓中主要酚类物质及其含量变化情况。结果:不同压力与处理时间下,超高压处理均能提高蓝莓总酚、总黄酮和总花色苷的生物可获得率,其中在500MPa下处理5min效果最佳。DPPH和ABTS自由基清除能力实验结果表明,超高压处理可以显著提高蓝莓抗氧化性,在500 MPa处理5 min的蓝莓抗氧化能力最强。超高压前后共鉴定出9种酚类物质,其中7种为花色苷及其衍生物、2种类黄酮物质,这些物质中除了矮牵牛素外,其余物质在超高压处理后生物可获得率均显著增加。结论:超高压处理可以显著提高蓝莓中总酚、总黄酮及花色苷等酚类物质的生物可获得率,增强其清除自由基的能力,提高抗氧化性。Objective To investigate the effect of ultra-high pressure treatment on bioaccessibility and antioxidant activity of phenolics in blueberries.Method Blueberry fruit was subjected to ultra-high pressure treatment at different times under different pressures.The phenolic content of the treated blueberry fruit was determined.The antioxidant capacity of blueberries after ultra-high pressure treatment was evaluated by measuring the 1,1-diphenyl-2-picrylhydrazyl(DPPH)and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS)free radical scavenging ability.The main phenolic compound in blueberry was identified by ultra-high-performance liquid chromatography-electrospray ionization-tandem mass spectrometry(UHPLC-ESI-MS/MS)analysis and their content was compared.Result The results showed that the bioaccessibility of total phenols,total flavonoids and total anthocyanins in blueberry could be significantly increased by ultra-high pressure treatment under different conditions,especially treatment for 5 min at 500 MPa.The results of DPPH and ABTS radical scavenging ability experiments showed that the antioxidant capacity of blueberries could also be significantly improved after the ultra-high pressure treatment,and the antioxidant capacity of blueberries was the strongest after the treatment at 500 MPa for 5 min.A total of 9 phenolic substances were identified by UHPLC-ESI-MS/MS,7 of which were anthocyanins and their derivatives,and 2 kinds of flavonoids.The bioaccessibility of these substances were all significantly increased after ultra-high pressure treatment,except petunidin.Conclusion Ultra-high pressure treatment could significantly improve the bioavailability of phenolic compounds in blueberries,enhance the ability to scavenge free radicals,and improve antioxidant ability.

关 键 词：蓝莓 超高压 酚类物质 生物可获得率 抗氧化性 

分 类 号：S66[农业科学—果树学]