体外结肠发酵对青稞膳食纤维中酚类化合物的含量及抗氧化活性的影响  

Effects of in Vitro Colonic Fermentation on Phenolic Content and Antioxidant Activity in Dietary Fiber from Highland Barley

作　　者：邹青飞 杨士花[2] 李永强[1] 黄勇桦 黄佳琦[1] 李晴 李梓毓 黄艾祥[1] ZOU Qingfei;YANG Shihua;LI Yongqiang;HUANG Yonghua;HUANG Jiaqi;LI Qing;LI Ziyu;HUANG Aixiang(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China;College of Foreign Languages,Yunnan Agricultural University,Kunming 650201,China)

机构地区：[1]云南农业大学食品科学技术学院,云南昆明650201 [2]云南农业大学外语学院,云南昆明650201

出　　处：《食品科学》2020年第2期94-100,共7页Food Science

基　　金：国家自然科学基金面上项目(31560428;31360378);云岭产业技术领军人才项目(云发改人事(2014)1782号)

摘　　要：以青稞中的可溶性膳食纤维(soluble dietary fiber,SDF)和不可溶性膳食纤维(insoluble dietary fiber,IDF)为原料,通过体外结肠发酵,测定不同时间点酚类化合物的含量和抗氧化活性,并利用高效液相色谱法对发酵液中的酚类化合物进行定性和定量。结果表明:在体外结肠发酵48 h过程中,随着发酵时间的延长,IDF中酚类化合物含量呈逐渐升高趋势,SDF中酚类化合物含量呈先升高后下降趋势,在结肠发酵第30小时,酚类化合物含量达到最高,为(50.62±2.45)μmol/g;IDF和SDF中酚类化合物的抗氧化活性变化趋势与酚类化合物含量变化相似;青稞膳食纤维经体外结肠发酵后,发酵液中酚类化合物分为羟基苯甲酸、羟基肉桂酸和类黄酮,包括18种酚类化合物。在结肠发酵过程中,IDF和SDF中阿魏酸含量均呈先升高后下降趋势,IDF在发酵第24小时含量最高;SDF在发酵第5小时含量最高。结果表明,青稞膳食纤维可作为多酚的传递物质,在结肠发酵过程中缓慢释放多酚化合物,能够提高多酚含量和抗氧化活性,促进人体健康。In this study,changes in the phenolic content and antioxidant activity in soluble dietary fiber(SDF)and insoluble dietary fiber(IDF)extracted from highland barley were determined during in vitro colonic fermentation for up to 48 h.The phenolic compounds in the fermentation broth were quali fied and quanti fied by high performance liquid chromatography(HPLC).The results showed that the content of phenolic compounds in IDF increased gradually with the prolongation of fermentation time while that in SDF increased first and then decreased,reaching the highest level((50.62±2.45)μmol/g)after 30 h.The trend of antioxidant activity was similar to that of phenolic content for both IDF and SDF.A total of 18 phenolic compounds in the fermentation broths were identified,which were classified into three types:hydroxybenzoic acids,hydroxycinnamic acids and flavonoids.The contents of ferulic acid in both IDF and SDF increased first and then decreased during colonic fermentation,which reached the highest level after 24 h in IDF and after 5 h in SDF.This study showed that highland barley dietary fiber could slowly release bound phenolic compounds during colonic fermentation,thereby enhancing the content of free phenolics and antioxidant activity,indicating that highland barley dietary fiber possess potential health benefits.

关 键 词：青稞膳食纤维 体外结肠发酵 酚类化合物 抗氧化活性 

分 类 号：TS201.4[轻工技术与工程—食品科学]