紫甘薯和胡萝卜加工前后抗氧化协同作用变化  

Antioxidant synergy change of purple sweet potatoes and carrots before and after processing

作　　者：李洪安 彭小强 刘思悦 黄静怡 李红艳[1] LI Hong-an;PENG Xiao-qiang;LIU Si-yue;HUANG Jing-yi;LI Hong-yan(State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China)

机构地区：[1]南昌大学食品科学与技术国家重点实验室,南昌330047

出　　处：《天然产物研究与开发》2023年第1期118-130,共13页Natural Product Research and Development

基　　金：国家自然科学基金面上项目(31972970)。

摘　　要：采用蒸、煮、油炸、微波四种常用的加工方式处理紫甘薯和胡萝卜,结合体外模拟消化,测定加工前后和消化各阶段原料中总酚、总黄酮、总花青素、总类胡萝卜素的含量和抗氧化能力(DPPH、ABTS自由基清除能力)变化。同时,按不同比例将不同热加工处理前后紫甘薯和胡萝卜进行复配,评价混合膳食的抗氧化相互作用。结果表明,蒸、煮加工能有效地将紫甘薯、胡萝卜中结合状态的植物化学物转化为游离状态,供人体吸收利用,且蒸、煮加工条件所导致的植物化学物降解程度,相对于油炸与微波更低。相对于油炸和微波加工,蒸、煮处理后的紫甘薯、胡萝卜具有更好的DPPH、ABTS自由基清除能力。将相同处理方式的紫甘薯、胡萝卜按不同比例复配,发现当水溶性植物化学物比例更高时,整体能够表现出明显的抗氧化协同作用。各加工方式紫甘薯的总酚、总黄酮含量在胃消化阶段增长趋势最明显,在肠消化阶段增势明显放缓,总花青素含量在消化过程中持续下降,胃消化阶段抗氧化能力最佳。各加工方式胡萝卜的总类胡萝卜素含量在消化过程中持续上升,且肠消化阶段增长趋势大于胃消化阶段,其DPPH、ABTS自由基清除能力在肠消化阶段最佳。Four common processing methods(steaming,boiling,frying,and microwaving)were used to process purple sweet potatoes and carrots.Combined with in vitro simulated digestion,the contents of total phenols,total flavonoids,total anthocyanins,total carotenoids,and the changes of antioxidant activity(DPPH,ABTS free radical scavenging ability)in raw materials before and after processing and at various stages of digestion were measured.Meanwhile,purple sweet potatoes and carrots were compounded in different ratios before and after different heat processing treatments to evaluate the antioxidant interactions of the mixed diets.The results showed that the steam and boil processing could effectively convert the bound phytochemicals in purple sweet potatoes and carrots into the free state for human absorption and use,and the degradation of phytochemicals caused by the steam and boil processing conditions was lower compared to frying and microwaving.Compared to frying and microwave processing,the steamed and boiled purple sweet potatoes and carrots have a better DPPH and ABTS free radical scavenging ability.When purple sweet potatoes and carrots from the same processing methods were combined in different proportions,it was found that when the proportion of water-soluble phytochemicals was higher,the overall antioxidant synergy could be demonstrated significantly.The total phenol and total flavonoid content of purple sweet potatoes in each processing method showed the most significant increase in the gastric digestion stage,and slowed down significantly in the intestinal digestion stage,while the total anthocyanin content continued to decrease during the digestion process,with the best antioxidant ability in the gastric digestion stage.The total carotenoid content of carrots in all processing methods continued to increase during digestion,and the growth trend was greater in the intestinal digestion stage than in the gastric digestion stage,and their DPPH and ABTS free radical scavenging ability were best in the intestinal digesti

关 键 词：烹调加工 抗氧化相互作用 体外抗氧化 体外模拟消化 

分 类 号：R285[医药卫生—中药学] TS201.4[医药卫生—中医学]