多酚化合物体外模拟消化的稳定性分析

doi:10.7506/spkx1002-6630-201613001

摘要/Abstract

摘要：

选取7 种不同种类的酚类化合物，研究体外模拟胃肠道消化对其稳定性的影响。结果表明：不同酚类化合物在胃肠道消化过程中的稳定性不同。高效液相色谱分析结果显示，胃消化过程对酚酸类化合物的影响较小，其含量无显著变化，但类黄酮化合物在胃消化过程中稳定性较差，儿茶素含量下降了16.6%、表儿茶素含量下降了约6%。经模拟肠液处理后，除阿魏酸、对羟基苯甲酸外，其他酚类化合物含量均显著降低，此外，绿原酸在肠液消化过程中生成了新的物质。体外模拟胃肠液消化对混合标准品的作用结果有所不同，模拟胃液消化对混合标准品含量均无显著影响，模拟肠液消化后，仅表儿茶素、没食子酸含量分别降低为76.96%和50.30%，其他酚类化合物含量均无显著变化。

关键词: 酚类化合物, 体外模拟消化, 高效液相色谱

Abstract:

The aims of this study were to investigate the stability of 7 polyphenols during in vitro digestion. The changes
in seven polyphenol standards at different phases of gastrointestinal (GI) digestion were estimated by an HPLC method.
The results showed that no significant changes were observed in phenolic acid compounds in gastric digestion; however,
flavonoids compounds decreased significantly. Except ferulic acid and р-hydroxy benzoic acid, the amounts of all phenolic
compounds investigated were decreased significantly in intestinal phase and at the same time, chlorogenic acid were
transformed into new compounds. The mixed standards had no significant changes during gastric digestion. However,
epicatechin and gallic acid were significantly reduced to 76.96% and 50.30%, respectively after intestinal digestion, while
5 other phenolic compounds did not change noticeably.

Key words: polyphenols, in vitro digestion, high performance liquid chromatography (HPLC)

中图分类号:

TS201.2

李俶，王谢祎，翟宇鑫，戴涛涛，陈军，刘继延，刘成梅. 多酚化合物体外模拟消化的稳定性分析[J]. 食品科学, doi: 10.7506/spkx1002-6630-201613001.

LI Ti1, WANG Xieyi1, ZHAI Yuxin1, DAI Taotao1, CHEN Jun1,*, LIU Jiyan2, LIU Chengmei1. Stability of Polyphenols during in Vitro Digestion[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201613001.

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