体外模拟消化对红枣色素活性成分和抗氧化活性的影响  

Effects of Simulated Digestion on the Active Components and Antioxidant Activity of Jujube Pigment in Vitro

作　　者：鲁倩茹 邢珂慧 邵佩兰[1] 黄凤玲 LU Qianru;XING Kehui;SHAO Peilan;HUANG Fengling(College of Agriculture Science,Ningxia University,Yinchuan 750021,China)

机构地区：[1]宁夏大学农学院,宁夏银川750021

出　　处：《食品科技》2020年第9期267-272,共6页Food Science and Technology

基　　金：国家自然科学基金项目(31260375);宁夏大学研究生创新项目(GIP2019002)。

摘　　要：为探究红枣色素在消化过程中活性成分含量及抗氧化活性的变化规律,以红枣色素为原料,建立胃、肠体外消化模型,采用比色法测定红枣色素总多酚和总黄酮的含量,并以DPPH·、·OH、O2-·、ABTS+·及还原能力评价消化处理前后的抗氧化活性。结果表明:模拟胃液消化处理能明显降低红枣色素的总多酚、总黄酮含量以及清除自由基的能力,且随时间的延长逐渐下降(P<0.05);而经肠液处理后红枣色素的总多酚含量无显著性变化(P>0.05),总黄酮含量及清除自由基的能力则明显降低(P<0.05)。表明红枣色素经消化后活性成分及抗氧化能力会下降,将为今后红枣色素的应用提供理论依据。In order to explore the changes of active components contents and antioxidant activity of jujube pigment during the digestion process.Jujube pigments were used as raw material,and the simulated digestion models of stomach and intestine in vitro were established.The effects of digestion on the changes of total polyphenols and total flavonoids contents in jujube pigment were evaluated by colorimetric method.The effects of digestion treatment on antioxidant activity of jujube pigment were studied by the DPPH·,·OH,O2-·,ABTS+·scavenging ability and reducing power.The results showed that with the extension of digestion time,the contents of total polyphenols,total flavonoids and the radical scavenging capacity in jujube pigment were obviously reduced gradually by the simulated gastric juice treatment(P<0.05).However,the content of total polyphenols was not significantly changed(P>0.05),while the total flavonoids and the radical scavenging capacity were obviously reduced after simulated intestinal fluid treatment(P<0.05).The results could indicate that the active components and antioxidant activity of jujube pigment were obviously reduced by digestion in vitro.It could provide theoretical basis for the application of jujube pigment.

关 键 词：红枣色素 模拟消化 活性成分 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]