Jizi439黑麦麸阿魏酰基阿拉伯木聚糖中结合态阿魏酸的表征和体外消化特性

doi:10.7506/spkx1002-6630-20231227-239

食品科学 ›› 2024, Vol. 45 ›› Issue (23): 46-53.doi: 10.7506/spkx1002-6630-20231227-239

• 食品化学 • 上一篇

Jizi439黑麦麸阿魏酰基阿拉伯木聚糖中结合态阿魏酸的表征和体外消化特性

李依云，刘政佳，王国珍，常宪辉，丁文平，陈曦

（1.武汉轻工大学食品科学与工程学院，湖北武汉 430023；2.大宗粮油精深加工教育部重点实验室，农产品加工与转化湖北省重点实验室，湖北武汉 430023）

发布日期:2024-12-06
基金资助:
湖北省中央引导地方科技发展专项（2022BGE247）；大宗粮油精深加工教育部重点实验室开放课题（DZLY2023009）

Identification and in Vitro Digestion Characteristics of Bound Ferulic Acid in Feruloylated Arabinoxylan from Jizi439 Black Wheat Bran

LI Yiyun, LIU Zhengjia, WANG Guozhen, CHANG Xianhui, DING Wenping, CHEN Xi

(1. School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; 2. Key Laboratory of Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023, China)

Published:2024-12-06

摘要/Abstract

摘要： 利用超声波辅助酶法从黑麦麸中提取阿魏酰基阿拉伯木聚糖（feruloylated arabinoxylan，F-AX），并以碱法提取作为对照，探究提取物中结合态阿魏酸的含量及键连方式，同时研究其体外消化特性和抗氧化性。结果表明，酶法提取物相较于碱法相对分子质量更低且分布范围更广，二者在单糖组成、糖苷键连接方式上存在一定差异；酶法提取物中阿魏酸含量（（13.11±0.19）μg/mg）高于碱法提取物（（0.05±0.01）μg/mg）；在对酶提F-AX进行模拟体外消化后，发现酶提F-AX在各消化阶段阿魏酸的释放量极少（口腔：（0.06±0.01）μg/mg；胃：（0.60±0.02）μg/mg；小肠：（0.14±0.01）μg/mg）；此外，酶法提取物抗氧化性较碱法更强。本研究结果为以黑麦麸为原料提取F-AX过程充分保留小分子阿魏酸及其功能活性，挖掘其生理功效、发挥谷物资源营养价值提供了理论依据。

关键词: 黑麦麸；阿魏酸；功能特性

Abstract: Feruloylated arabinoxylan (F-AX) was extracted from black wheat bran by either of two methods: ultrasonic-assisted enzymatic extraction or alkaline extraction as control. The content and linkage of bound ferulic acid in the extract were investigated, and its antioxidant and in vitro digestive properties were studied. Our results showed that the enzymatic extract possessed lower relative molecular mass in a wider range when compared with the alkaline extract. They differed in monosaccharide composition and glycosidic linkage. The amount of ferulic acid in the enzymatic extract, (13.11 ± 0.19) μg/mg, was significantly higher than that of the alkaline extract, (0.05 ± 0.01) μg/mg. During the in vitro digestion of the enzymatic extract, the release of ferulic acid was very low at various digestion stages (oral: (0.06 ± 0.01) μg/mg, gastric: (0.60 ± 0.02) μg/mg, intestinal: (0.14 ± 0.01) μg/mg). In addition, the enzymatic extract possessed higher antioxidant activity than the alkaline extract. Our results provide a theoretical basis to fully preserve ferulic acid and its bioactivity during F-AX extraction from wheat bran, to explore its physiological effects, and to unleash the nutritional value of grain resources.

Key words: black wheat bran; ferulic acid; functional characteristics

中图分类号:

TS201.4

李依云，刘政佳，王国珍，常宪辉，丁文平，陈曦. Jizi439黑麦麸阿魏酰基阿拉伯木聚糖中结合态阿魏酸的表征和体外消化特性[J]. 食品科学, 2024, 45(23): 46-53.

LI Yiyun, LIU Zhengjia, WANG Guozhen, CHANG Xianhui, DING Wenping, CHEN Xi. Identification and in Vitro Digestion Characteristics of Bound Ferulic Acid in Feruloylated Arabinoxylan from Jizi439 Black Wheat Bran[J]. FOOD SCIENCE, 2024, 45(23): 46-53.

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Jizi439黑麦麸阿魏酰基阿拉伯木聚糖中结合态阿魏酸的表征和体外消化特性

Identification and in Vitro Digestion Characteristics of Bound Ferulic Acid in Feruloylated Arabinoxylan from Jizi439 Black Wheat Bran

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