FAN Ziluan,LIU Yaxin,YANG Leiyu,et al.Antioxidant activity of digestive products from three kindsof berry-lotus root complex in vitro[J].Journal of Nanjing Forestry University(Natural Science Edition),2018,42(03):086-92.[doi:10.3969/j.issn.1000-2006.201712036]





Antioxidant activity of digestive products from three kinds of berry-lotus root complex in vitro
樊梓鸾1 柳雅馨1杨蕾玉1张 华2 绰尔鹏1 李 娜1
1.东北林业大学林学院,黑龙江 哈尔滨 150040; 2.哈尔滨工业大学食品学院,黑龙江 哈尔滨 150090
FAN Ziluan1 LIU Yaxin1 YANG Leiyu1 ZHANG Hua2 ZHUO Erpeng1 LI Na1
1. College of Forestry, Northeast Forestry University, Harbin 150040, China; 2. College of Food Science and Engineering, Harbin Institute of Technology, Harbin 150090, China
浆果 抗氧化 人工胃肠液 果丹皮
Keywords:berry lotus root antioxidant artificial gastrointestinal juice sweetened roll
S759.8; TS7255.4
【目的】研究浆果-藕复合果丹皮消化产物的体外抗氧化活性。【方法】选用东北特有寒地浆果黑加仑、树莓、蓝莓复配莲藕制作成新型复合果丹皮,分析3种浆果-藕复合果丹皮的抗氧化活性及经人工肠胃液消化后抗氧化活性的变化。采用对1,1-二苯基-2-三硝基苯肼(DPPH)、2,2'-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐(ABTS)及羟基自由基的清除能力和总还原能力评价抗氧化活性。【结果】通过半数抑制率EC50指数,比较三者抗氧化能力最强为树莓-藕复合果丹皮,其次是黑加仑-藕与蓝莓-藕果丹皮。经人工胃液处理后,3种果丹皮抗氧化活性明显提高,总还原能力表现为蓝莓-藕产品提高了7.16倍,黑加仑-藕和树莓-藕产品分别提高了2.29倍和2.44倍,说明pH较低的酸性条件有利于酚类物质发挥抗氧化活性,酚类物质与抗氧化活性在胃消化阶段有强相关性; 而肠液处理组比空白组减少。黑加仑产品对DPPH·清除活性降低最多,由原来的74.03%下降到56.69%。表明处理后果丹皮的抗氧化活性减弱,也说明胰酶及碱性环境对抗氧化活性物质有一定抑制作用。【结论】通过体外模拟人体内胃肠道消化过程中的pH和酶环境,测定食物的抗氧化作用,对产品性能的评估具有说服力。
Abstract: 【Objective】 This study was conducted to evaluate the antioxidant activities of digestive products from lotus-berry root complex in vitro.【Method】A compound sweetened roll of lotus root and other kinds of berries such as black currants, raspberries and blueberries was used. Antioxidant activity was evaluated using 1,1-diphenyl-2-picrylhydrazyl radical(DPPH), 2,2'-zzinobis-(3-ethylbenzthiazoline-6-sulphonate)(ABTS)and hydroxyl radical removal, and total reduction.【Result】By comparing the clearance rate, the highest antioxidant capacity was found for the raspberry lotus root, while the oxidative rate of the black currant lotus root and the blueberry lotus root were weaker. After treatment with the artificial gastric juice and artificial intestinal juice, the results of DPPH· and total reduction were different. After the artificial gastric juice treatment, the antioxidant activity was significantly increased, the total reducing power of blueberry-lotus root products increased by 7.16 times, while that of the blackcurrant-lotus root and the raspberry-lotus root products increased by 2.29 times and 2.44 times, respectively. The results showed that under the condition of low pH, it is beneficial to promote the release of active antioxidant substances. There is a strong correlation between phenolic compounds and antioxidant activity at the gastric digestion stage. The intestinal juice treatment group was less oxidative than the blank group. The DPPH· scavenging activity of blackcurrant products decreased the most, from the original level of 74.03% to 56.69%. In the treatment of intestinal fluids, the intestinal treatment group showed that the activity was weakened after treatment, indicating that pH and the pancreatic enzyme inhibited the oxidation of active substances. 【Conclusion】In vitro simulation of gastrointestinal digestion is a more realistic simulation of the pH and enzymatic environment of food in the gastrointestinal tract of humans, and are suitable for evaluation of the food products.


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基金项目:黑龙江省自然科学基金项目(QC2016021); 中国博士后科学基金项目(2016M600239); 中央高校科学前沿与交叉学科创新基金项目(2572016CA06); 国家自然科学基金项目(31170510) 第一作者:樊梓鸾(fzl_1122@163.com),讲师,博士后。
更新日期/Last Update: 2018-06-06