软枣猕猴桃在体外模拟消化过程中酚类物质及抗氧化活性的变化规律

doi:10.7506/spkx1002-6630-20210109-094

食品科学 ›› 2021, Vol. 42 ›› Issue (23): 196-205.doi: 10.7506/spkx1002-6630-20210109-094

软枣猕猴桃在体外模拟消化过程中酚类物质及抗氧化活性的变化规律

李斌，张继月，耿丽娟，吕庆红，辛广，程顺昌，高凝轩，徐清海

（1.沈阳农业大学食品学院，辽宁?沈阳 110866；2.沈阳市食品药品检验所，辽宁?沈阳 110122；3.辽宁太平医药有限公司，辽宁?沈阳 110141；4.沈阳农业大学理学院，辽宁?沈阳 110866）

出版日期:2021-12-15 发布日期:2021-12-29
基金资助:
辽宁省“兴辽人才计划”项目（XLYC1807127）

Changes of Phenolics and Antioxidant Activities of Kiwiberry (Actinidia arguta) Fruit during in Vitro Simulated Digestion

LI Bin, ZHANG Jiyue, GENG Lijuan, LÜ Qinghong, XIN Guang, CHENG Shunchang, GAO Ningxuan, XU Qinghai

(1. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; 2. Shenyang Institute for Food and Drug Control, Shenyang 110122, China; 3. Liaoning Taiping Pharmaceutical Limited Company, Shenyang 110141, China; 4. College of Science, Shenyang Agricultural University, Shenyang 110866, China)

Online:2021-12-15 Published:2021-12-29

摘要/Abstract

摘要： 本研究以4 种软枣猕猴桃为原料，探讨了其整果、游离型酚类提取物和果渣样品在体外模拟消化过程中酚类物质的含量及抗氧化活性的变化规律，采用福林-酚法测定样品每个消化阶段总酚含量，采用超高效液相色谱-四极杆飞行时间质谱联用和高效液相色谱-光电二极管阵列质谱联用对软枣猕猴桃中酚类单体化合物进行定性定量分析。通过过氧自由基清除能力来探究胃肠消化处理对软枣猕猴桃抗氧化活性的影响，并通过细胞抗氧化活性进一步探究体外模拟消化后样品的抗氧化水平。结果表明：在体外模拟消化过程中，软枣猕猴桃整果和游离型酚类提取物中总酚含量的变化趋势相同：未消化＞口腔＞胃＞肠；果渣中总酚含量表现出不同的变化趋势：肠＞胃＞未消化＞口腔。不同的消化阶段环境条件不同，胃（低pH值环境）和肠（高pH值环境）对酚类化合物稳定性影响不同，使酚类物质发生降解或转化；同时，酚类化合物结构也影响其自身的降解和转化。由于酚类是软枣猕猴桃中最主要的抗氧化活性物质，在体外消化过程中，过氧自由基清除能力与其对应的酚类含量变化趋势一致。本研究结果为软枣猕猴桃天然产品的开发及应用提供科学依据。

关键词: 软枣猕猴桃；酚类化合物；酚酸；抗氧化活性

Abstract: In this study, the changes of phenolic contents and antioxidant activities were explored during the in vitro digestion of whole kiwiberry fruit, free phenolic extract and pomace from four cultivars. Total phenol contents (TPC) before and during the digestion process were determined by Folin-Ciocalteu method. Qualitative and quantitative analysis of individual phenolics by ultra-high performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS) and high performance liquid chromatography coupled with photo-diode array-mass spectrometry (HPLC-PDA-MS). The effect of gastrointestinal digestion was determined on the antioxidant activity of kiwiberry as evaluated by peroxyl radical scavenging capacity and cellular antioxidant activity (CAA) assays. The results showed that total phenol contents in whole fruit and free phenolic extract exhibited the same trend during in vitro digestion: raw > mouth > stomach > small intestine. Total phenol contents in pomace showed a different trend: small intestine > stomach > raw > mouth. At different digestion stages, gastric (low pH) and intestinal environments (high pH) had different effects on the stability of phenolic compounds, causing degradation or transformation of phenolic compounds, and the structure of phenolic compounds itself could also affect their degradation and transformation. Since phenolic compounds were the main antioxidants in kiwiberry fruit, peroxyl radical scavenging capacity and phenolic contents showed consistent trends with each other during in vitro digestion. The results of this research may provide a scientific basis for the development and application of natural products from kiwiberry fruit.

Key words: kiwiberry; phenolic compound; phenolic acid; antioxidant activity

中图分类号:

TS201.4

李斌，张继月，耿丽娟，吕庆红，辛广，程顺昌，高凝轩，徐清海. 软枣猕猴桃在体外模拟消化过程中酚类物质及抗氧化活性的变化规律[J]. 食品科学, 2021, 42(23): 196-205.

LI Bin, ZHANG Jiyue, GENG Lijuan, LÜ Qinghong, XIN Guang, CHENG Shunchang, GAO Ningxuan, XU Qinghai. Changes of Phenolics and Antioxidant Activities of Kiwiberry (Actinidia arguta) Fruit during in Vitro Simulated Digestion[J]. FOOD SCIENCE, 2021, 42(23): 196-205.

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软枣猕猴桃在体外模拟消化过程中酚类物质及抗氧化活性的变化规律

Changes of Phenolics and Antioxidant Activities of Kiwiberry (Actinidia arguta) Fruit during in Vitro Simulated Digestion

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