青麦仁饼干多酚及抗氧化活性在模拟胃肠消化后的变化研究  

Effects of In Vitro Gastrointestinal Digestion on Phenolics and Antioxidant Activity of Green Wheat Kernels Biscuits

作　　者：张灿 张康逸[1] 孙艳敏 郭东旭 高玲玲[1] 康志敏[1] 张雅哲 ZHANG Can;ZHANG Kangyi;SUN Yanmin;GUO Dongxu;GAO Lingling;KANG Zhimin;ZHANG Yazhe(Institute of Agricultural Products Processing,Henan Academy of Agricultural Sciences,Zhengzhou 450002,China;Puyang Academy of Agricultural Sciences,Puyang 457000,China)

机构地区：[1]河南省农业科学院农副产品加工研究所,河南郑州450002 [2]濮阳市农业科学院,河南濮阳457000

出　　处：《食品科技》2020年第10期82-87,共6页Food Science and Technology

基　　金：河南省农业科学院杰出青年基金项目(2020JQ04);江苏省农业科技自主创新资金项目(CX(18)3010)。

摘　　要：为探究体外模拟消化对青麦仁饼干中多酚含量及抗氧化性的影响,采用体外模拟胃液和肠液消化过程,测定青麦仁饼干消化前后多酚含量的变化,并通过测定DPPH自由基清除率、还原力、ABTS自由基清除率和羟基自由基清除率等指标反映抗氧化能力的变化。结果表明:经过胃消化和肠消化,较未消化时多酚含量分别提升了87.06%和216.38%;在抗氧化方面,DPPH自由基清除率与多酚含量变化趋势一致,胃消化过程更有利于还原能力的体现,肠消化可以显著提高ABTS自由基和羟基自由基清除能力。通过相关性分析,DPPH自由基清除率与多酚含量成显著性正相关,还原力、ABTS自由基清除率和羟基自由基清除率与总酚含量的相关性不大。In order to investigate the effect of simulated digestion on the total phenolic content and antioxidant properties in green wheat kernel biscuits,using in vitro simulated gastric and intestinal digestion processes to determine the changes of the total phenolic content of green wheat kernel biscuits before and after digestion,while measure the changes of antioxidant capacity by measuring DPPH free radical scavenging rate,reducing power,ABTS free radical scavenging rate and hydroxyl radical scavenging rate.The results showed that compared with the undigested,after gastric digestion and intestinal digestion,the total phenolic content increased by 87.06%and 216.38%respectively.In terms of antioxidation,DPPH free radical scavenging rate is consistent with the change trend of the total phenolic content.Gastric digestion is more conducive to the expression of reducing ability,intestinal digestion can improve ABTS free radical scavenging rate and hydroxyl radical scavenging rate significantly.Through correlation analysis,DPPH free radical scavenging rate is positively related to the total phenolic content,while reducing power,ABTS free radical scavenging rate,and hydroxyl radical scavenging rate have little correlation with the total phenolic content.

关 键 词：青麦仁饼干 胃肠消化 多酚 抗氧化性 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]