体外模拟胃、肠消化萝卜苗的表观抗氧化性及其综合评价  

Apparent Antioxidant Resistance of Radish Sprouts in Vitro Simulated Gastrointestinal Digestion and Comprehensive Evaluation

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：《中国食品学报》2020年第6期27-36,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金青年科学基金项目(31101263)。

摘　　要：萝卜苗是生物活性化合物的良好来源,如酚类、异硫氰酸盐、维生素C等。为了综合评价萝卜苗的表观抗氧化能力,将不同贮藏和蒸制处理的萝卜苗进行体外模拟胃、肠消化和吸收,采用亚铁还原能力(FRAP)、DPPH自由基清除能力(DPPH)、还原能力(RP)、抗超氧阴离子能力(ASA)和超氧化物岐化酶活性(SOD)5种方法测定萝卜苗的抗氧化能力。基于以上数据,结合理想点法进行综合评价。结果显示:模拟吸收提取物的FRAP活性在(25±1)℃贮藏12~24 h显著上升,在(4±1)℃贮藏0~6 h显著下降;体外模拟消化后的DPPH自由基清除能力在贮藏和蒸制期间的各时间点基本都显著小于消化前对应时间点的能力,而蒸制的模拟吸收提取物在30~300s间都大于磷酸盐提取物和模拟消化提取物对应点的能力。同一时间和温度的磷酸盐提取物还原能力>模拟吸收提取物还原能力>模拟消化提取物还原能力。贮藏和蒸制的萝卜苗在3个阶段的提取物的抗超氧阴离子能力都较弱(≤0.10 U/mL);低温与常温贮藏的SOD活性在0~24 h期间均呈下降趋势。综合评价结果显示:经常温贮藏12 h以及蒸制1~2 min的萝卜苗在模拟吸收中显现最优的抗氧化能力。Radish sprouts are good sources of bioactive compounds such as phenols,isothiocyanates,and vitamin C.In order to comprehensively evaluate the apparent antioxidant capacity of radish sprouts,here,radish sprouts treated with different storage and steaming methods were simulated gastrointestinal digestion and absorption in vitro.At the same time,we explored its antioxidant capacity by five different mechanisms of testing-ferric reducing antioxidant power(FRAP),DPPH radical scavenging power(DPPH),reducing power(RP),anti-superoxide anion power(ASA)and superoxide dismutase(SOD)methods,and based on the above data,combined with TOPSIS(Technique for Order Preference by Similarity to an Ideal Solution)method for comprehensive evaluation of antioxidant capacity.The results showed that the ferric reducing antioxidant power activity of the simulated absorption extract increased significantly at 12-24 h at(25±1)℃.The DPPH free radical scavenging ability after in vitro simulated digestion was significantly less than the corresponding time points before digestion at various time points during storage and steaming.The reducing power showed the following trend at the corresponding time and temperature of each treatment,phosphate buffered solution extracts>simulated intestinal absorption extracts>simulated gastrointestinal digestion extracts.The anti-superoxide anion power of phosphate buffered solution extracts,simulated gastrointestinal digestion extracts and simulated intestinal absorption extracts of stored and steamed radish seedlings was weaker(≤0.10 U/mL).Superoxide dismutase activity of radish sprouts stored at low temperature and room temperature during the 0-24 h was in a downward trend.The comprehensive evaluation showed that radish seedlings stored at room temperature for 12 h and steamed for 1-2 min exhibited the best comprehensive antioxidant capacity in simulated absorption.

关 键 词：萝卜苗 贮藏 蒸制 抗氧化 综合评价 

分 类 号：TS201.4[轻工技术与工程—食品科学]