贮藏及消化对蓝莓酸奶中酚类物质稳定性及抗氧化活性影响

doi:10.7506/spkx1002-6630-201809009

食品科学 ›› 2018, Vol. 39 ›› Issue (9): 53-59.doi: 10.7506/spkx1002-6630-201809009

贮藏及消化对蓝莓酸奶中酚类物质稳定性及抗氧化活性影响

赵永波，杜玲玲，刘璐，曲秀伟，王海霞，陈萍，李晓东*

东北农业大学食品学院，乳品科学教育部重点实验室，黑龙江哈尔滨 150030

出版日期:2018-05-15 发布日期:2018-05-15
基金资助:
黑龙江省教育厅面上项目（12541027）

Stability of Phenolic Compounds and Antioxidant Activity of Blueberry Incorporated in Yoghurt during Storage and in Vitro Digestion

ZHAO Yongbo, DU Lingling, LIU Lu, QU Xiuwei, WANG Haixia, CHEN Ping, LI Xiaodong*

Key Laboratory of Dairy Science Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China

Online:2018-05-15 Published:2018-05-15

摘要/Abstract

摘要： 为研究蓝莓酸奶在贮藏及消化时酸奶中多酚类物质的稳定性及抗氧化活性，以总酚、总黄酮和花色苷含量为多酚类物质稳定性指标，以总抗氧化活力、1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl，DPPH）和2,2-联氮-二（3-乙基-苯并噻唑-6-磺酸）二铵盐（2,2′-azino-bis(3-ethylbenzthiozoline-6)-sulphonic acid，ABTS）自由基清除能力为抗氧化指标，测定其在4 ℃贮藏21 d和体外消化时各指标变化情况。结果表明：贮藏初期，蓝莓酸奶中总酚、总黄酮、花色苷含量分别为46.14、41.63、9.01 mg/100 g提取样，总抗氧化活力、DPPH自由基清除能力、 ABTS＋?清除能力分别为44.51、59.49、61.39 mg/100 g提取样，贮藏期结束时各酚类物质含量分别降低了10.20%、 9.86%、15.54%，各抗氧化指标分别降低了6.52%、7.23%、6.03%，降幅均高于蓝莓果料（1.93%、3.46%、0.03%和 3.58%、4.17%、4.91%），说明酸奶体系降低了多酚类物质的稳定性和抗氧化活性。消化前，蓝莓酸奶的各指标均低于蓝莓果料，体外消化后，蓝莓酸奶除总黄酮含量、DPPH自由基清除能力低于蓝莓果料外，总酚、花色苷含量、总抗氧化活力及ABTS＋?清除能力均高于蓝莓果料，说明蓝莓酸奶经胃肠消化后其多酚类物质被释放，抗氧化活性增强。

关键词: 蓝莓酸奶, 多酚稳定性, 抗氧化活性, 贮藏期, 体外消化

Abstract: Changes in the contents of total phenolics, total flavonoids and anthocyanins and antioxidant activity of blueberry incorporated in yoghurt were determined during 21 d of storage at 4 ℃ and digestion in vitro. The antioxidant activity was evaluated by total antioxidant capacity, DPPH radical scavenging and ABTS radical scavenging assays. The results showed that the contents of total phenolic compounds, total flavonoids and anthocyanins, total antioxidant capacity, and DPPH and ABTS radical scavenging activity were 46.14, 41.63, 9.01, 44.51, 59.49 and 61.39 mg/100 g at the beginning of storage, which decreased by 10.20%, 9.86%, 15.54%, 6.52%, 7.23% and 6.03% at the end of storage, respectively. These decreases were smaller than those (1.93%, 3.46%, 0.03%, 3.58%, 4.17% and 4.91%, respectively) observed for blueberry alone indicating that yoghurt decreased the stability of phenolic compounds and had a negative effect on antioxidant activity. A decrease in all these parameters was observed comparing blueberry added to yoghurt with blueberry alone, and after in vitro digestion, the comparison showed a decrease in total flavonoids content and DPPH radical scavenging activity but an increase in the contents of total phenolics and anthocyanins, total antioxidant capacity and ABTS radical scavenging activity, which indicated that simulated gastrointestinal digestion could promote the release of antioxidant substances from blueberry incorporated in yoghurt.

Key words: blueberry incorporated in yoghurt, stability of polyphenols, antioxidant activity, storage time, in vitro digestion

中图分类号:

TS252.54

赵永波，杜玲玲，刘璐，曲秀伟，王海霞，陈萍，李晓东. 贮藏及消化对蓝莓酸奶中酚类物质稳定性及抗氧化活性影响[J]. 食品科学, 2018, 39(9): 53-59.

ZHAO Yongbo, DU Lingling, LIU Lu, QU Xiuwei, WANG Haixia, CHEN Ping, LI Xiaodong. Stability of Phenolic Compounds and Antioxidant Activity of Blueberry Incorporated in Yoghurt during Storage and in Vitro Digestion[J]. FOOD SCIENCE, 2018, 39(9): 53-59.

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贮藏及消化对蓝莓酸奶中酚类物质稳定性及抗氧化活性影响

Stability of Phenolic Compounds and Antioxidant Activity of Blueberry Incorporated in Yoghurt during Storage and in Vitro Digestion

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