体外模拟消化对三七叶化学成分、功能活性及皂苷变化的影响

doi:10.7506/spkx1002-6630-20240921-166

食品科学 ›› 2025, Vol. 46 ›› Issue (12): 57-66.doi: 10.7506/spkx1002-6630-20240921-166

体外模拟消化对三七叶化学成分、功能活性及皂苷变化的影响

韩明冲，李云嵌，王怡惠，张雪春，方越，向萍，华燕，李天丽，何霞红，王振兴

（1.西南林业大学生物与食品工程学院，云南省林下资源保护与利用重点实验室，西南山地森林资源保育与利用教育部重点实验室，云南?昆明 650224；2.屏边县农业农村和科学技术推广中心，云南?屏边 661200）

出版日期:2025-06-25 发布日期:2025-05-23
基金资助:
云南省农业基础研究联合专项面上项目（202301BD070001-231）；国家中药材现代农业产业技术体系（CARS-21）；昆明市科技揭榜制项目课题（2021JH002）；云南省“兴滇英才支持计划”创业人才项目（2020）；云南省“兴滇英才支持计划”青年人才项目（2022；2023）；云南省大学生创新创业训练计划项目（S202210677023）

Effect of in Vitro Simulated Digestion on Changes in Chemical Composition, Functional Activity and Saponins of Panax notoginseng Leaves

HAN Mingchong, LI Yunqian, WANG Yihui, ZHANG Xuechun, FANG Yue, XIANG Ping, HUA Yan, LI Tianli, HE Xiahong, WANG Zhenxing

(1. Key Laboratory of Protection and Utilization of Understory Resource in Yunnan Province,Key Laboratory of Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, College of Biological and Food Engineering, Southwest Forestry University, Kunming 650224, China;2. Extension Centre of Agricultural Rural and Science and Technology in Pingbian County, Pingbian 661200, China)

Online:2025-06-25 Published:2025-05-23

摘要/Abstract

摘要： 以三七叶为原料，建立体外模拟消化模型，测定消化过程中三七叶总皂苷、总酚、总糖和总黄酮等活性成分的含量，评估其体外抗氧化活性和α-葡萄糖苷酶抑制活性，进一步采用超高效液相色谱-四极杆飞行时间质谱技术分析三七叶中24 种单体皂苷的变化规律。结果表明：三七叶总皂苷、总酚含量在肠消化阶段达到最高，分别可达188.32、17.43 mg/g；而总糖在整个消化过程中含量变化不显著；总黄酮在口腔消化阶段含量最高，为23.76 mg/g。同样，肠消化阶段三七叶展现了最强的体外抗氧化能力及α-葡萄糖苷酶抑制能力。整个消化过程2,2’-联氮双(3-乙基苯并噻唑啉-6-磺酸)阳离子自由基清除能力、铁离子还原能力及α-葡萄糖苷酶抑制能力均呈先降低后升高的趋势，并在肠消化阶段达到最大值，分别为84.97%、37.80 mg/g、72.50%。进一步对三七叶中的单体皂苷进行分析，发现随着消化的进行，大分子质量的人参皂苷Rb1、Rb2、Rb3、Re、Rd裂解生成了Compound K、Rg3、Rg5、Rk1等小分子质量稀有皂苷。总之，三七叶经消化后仍具有较好的功能活性，其抗氧化、抑制α-葡萄糖苷酶等功能活性也随着消化过程的进行不断提高，并在肠消化阶段达到最高值，可能与其活性成分的释放以及小分子稀有皂苷的产生等有关。本研究可为三七叶在功能食品开发中的应用提供科学依据。

关键词: 三七叶；体外模拟消化；活性成分；抗氧化活性；α-葡萄糖苷酶；皂苷

Abstract: In this study, an in vitro digestive model was established to determine changes in the contents of total saponins, total phenols, polysaccharides, and total flavonoids in Panax notogiseng leaves (PNL) during simulated digestion. Meanwhile, changes in the in vitro antioxidant activity and α-glucosidase-inhibiting activity were assessed. Ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS) was employed to further analyze the pattern of changes in 24 monomer saponins in PNL. The results showed that the contents of total saponins and total phenols were the highest at the intestinal digestion stage, reaching up to 188.32 and 17.43 mg/g, respectively. The change in polysaccharide content was insignificant during the entire digestion process. The content of total flavonoids was the highest in the oral digestion stage at 23.76 mg/g. Similarly, the antioxidant and α-glucosidase-inhibiting capacity of PNL were both the strongest in the intestinal digestion stage. The 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation scavenging activity, iron-reducing capacity, and α-glucosidase-inhibiting capacity all showed a trend of initial decrease and then increase and reached the highest values of 84.97%, 37.80 mg/g, and 72.5%, respectively in the intestinal digestion stage. Furthermore, the large-molecular-mass ginsenosides Rb1, Rb2, Rb3, Re, and Rd were cleaved into small-molecular-mass rare saponins such as compound K, Rg3, Rg5, and Rk1. In conclusion, PNL still exhibited significant functional activity after digestion. The functional activities of PNL, such as antioxidant and α-glucosidase-inhibiting activity, increased as the digestion process proceeded, reaching their highest levels in the intestinal digestion stage. This might be related to the release of active ingredients and the production of small-molecule rare saponins. This study could provide a scientific basis for applying PNL to develop functional foods.

Key words: Panax notogiseng leaves; in vitro simulated digestion; active ingredients; antioxidant activity; α-glucosidase; saponins

中图分类号:

TS201.2

韩明冲，李云嵌，王怡惠，张雪春，方越，向萍，华燕，李天丽，何霞红，王振兴. 体外模拟消化对三七叶化学成分、功能活性及皂苷变化的影响[J]. 食品科学, 2025, 46(12): 57-66.

HAN Mingchong, LI Yunqian, WANG Yihui, ZHANG Xuechun, FANG Yue, XIANG Ping, HUA Yan, LI Tianli, HE Xiahong, WANG Zhenxing. Effect of in Vitro Simulated Digestion on Changes in Chemical Composition, Functional Activity and Saponins of Panax notoginseng Leaves[J]. FOOD SCIENCE, 2025, 46(12): 57-66.

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体外模拟消化对三七叶化学成分、功能活性及皂苷变化的影响

Effect of in Vitro Simulated Digestion on Changes in Chemical Composition, Functional Activity and Saponins of Panax notoginseng Leaves

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