燕麦β-葡聚糖-表没食子儿茶素没食子酸酯复合物的体外稳定性

doi:10.7506/spkx1002-6630-201403007

食品科学

燕麦β-葡聚糖-表没食子儿茶素没食子酸酯复合物的体外稳定性

马雅钦，高瑞萍，刘嘉，赵国华

1.西南大学食品科学学院，重庆 400715；2.遵义医学院公共卫生学院，贵州遵义 563000；
3.重庆市农产品加工技术重点实验室，重庆 400715

出版日期:2014-02-13 发布日期:2014-03-17

in vitro Stability of the Complex of EGCG and Oat β-Glucan in Simulated Gastrointestinaltract Fluid

MA Ya-qin, GAO Rui-ping, LIU Jia, ZHAO Guo-hua

1. College of Food Science, Southwest University, Chongqing 400715, China; 2. School of Public Health, Zunyi Medical University,
Zunyi 563000, China; 3. Chongqing Key Laboratory of Agricultural Products Processing, Chongqing 400715, China

Online:2014-02-13 Published:2014-03-17

摘要/Abstract

摘要：

为研究燕麦β-葡聚糖-表没食子儿茶素没食子酸酯复合物在模拟胃肠液中的稳定性，采用真空冷冻干燥法制备燕麦β-葡聚糖-表没食子儿茶素没食子酸酯复合物。在模拟胃肠液中通过不同pH值和复合物质量浓度，探讨在胃肠液中pH值和复合物质量浓度对于复合物稳定性的影响。结果表明：在胃液和肠液中，pH值越低，复合物越稳定。由于进食会使得胃肠液的pH值增大，表明在禁食状态下复合物状态更稳定。复合物质量浓度越大，其在胃肠液中的稳定性越高，且达到在0.8 mg/L时，180 min孵育后复合物稳定性均达到80%以上。由此表明可以通过适当增大复合物的质量浓度来提高胃肠液的稳定性。

关键词: 燕麦&beta, -葡聚糖；表没食子儿茶素没食子酸酯；复合物；模拟胃肠液；稳定性

Abstract:

In this study, the stability of epigallocatechin gallate (EGCG)-oat β-glucan complex in simulated gastric (SGF) and
intestinal (SIF) fluids was investigated.The complex was prepared by vacuum freeze-drying method. The effect of different
concentrations of EGCG-oat β-glucan complex and different pH levels of SGF and SIF on its stability was investigated. Results
showed that the complex was more stable at lower pH levels in both SGF and SIF. It could be stabilized during fasting because
food ingestion results in higher pH levels in the gastrointestinal fluid. This complex at higher concentrations had better stability
in both SGF and SIF, reaching above 80% after being incubated for 180 min at 0.8 mg/L. This indicates that the stability of the
complex in the gastrointestinal fluid can be improved by appropriately increasing its concentration.

Key words: oat β-glucan, EGCG, complex, simulated gastrointestinal fluid, stability

马雅钦，高瑞萍，刘嘉，赵国华. 燕麦β-葡聚糖-表没食子儿茶素没食子酸酯复合物的体外稳定性[J]. 食品科学, doi: 10.7506/spkx1002-6630-201403007.

MA Ya-qin, GAO Rui-ping, LIU Jia, ZHAO Guo-hua. in vitro Stability of the Complex of EGCG and Oat β-Glucan in Simulated Gastrointestinaltract Fluid[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201403007.

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燕麦β-葡聚糖-表没食子儿茶素没食子酸酯复合物的体外稳定性

in vitro Stability of the Complex of EGCG and Oat β-Glucan in Simulated Gastrointestinaltract Fluid

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