食品科学 ›› 2019, Vol. 40 ›› Issue (15): 23-30.doi: 10.7506/spkx1002-6630-20180806-046

• 基础研究 • 上一篇    下一篇

果皮中酚类物质含量、抗氧化活性及在体外消化过程中成分的变化

徐洪宇,蒯宜蕴,詹壮壮,董娟娥   

  1. 1.西北农林科技大学生命科学学院,陕西 杨凌 712100;2.吉林化工学院生物与食品工程学院,吉林 吉林 132022
  • 出版日期:2019-08-15 发布日期:2019-08-26
  • 基金资助:
    国家自然科学基金面上项目(31670301);吉林化工学院重大科技项目(2016013)

Phenolic Contents and Antioxidant Activity of Fruit Peels and Changes in Phenolic Composition during in Vitro Simulated Digestion

XU Hongyu, KUAI Yiyun, ZHAN Zhuangzhuang, DONG Juan’e   

  1. 1. College of Life Sciences, Northwest A & F University, Yangling 712100, China; 2. College of Biology and Food Engineering, Jilin Institute of Chemical Technology, Jilin 132022, China
  • Online:2019-08-15 Published:2019-08-26

摘要: 从21 种果皮中筛选出总酚、总黄酮含量较高的果皮,并选择1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基、2,2’-联氨-双-3-乙基苯并噻唑啉-6-磺酸(2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid),ABTS)阳离子自由基清除力评价其抗氧化活性。对筛选出酚类物质含量高且抗氧化活性强的果皮进行体外模拟胃肠液消化,研究不同消化时间对总酚、总黄酮释放量的影响,并通过透析袋模拟肠道的吸收作用,考察其生物利用率,同时利用超高效液相色谱-二极管阵列检测器/电喷雾飞行时间质谱(ultra performance liquid chromatography-diode array detector/electrospray ionization-time of fight-mass spectrometry,UPLC-DAD/ESI-TOF-MS)研究模拟胃肠液消化前后酚类物质变化。结果表明:21 种果皮中石榴皮(总酚含量为(58.09±0.46)mg/g、总黄酮含量为(47.50±0.39)mg/g)和山竹皮(总酚含量为(52.09±1.52)mg/g、总黄酮含量为(36.07±0.46)mg/g)中酚类物质含量较高;石榴皮的抗氧化能力强于山竹皮;模拟胃液消化阶段,石榴皮中总酚和总黄酮释放量均增加,模拟肠液消化阶段总酚和总黄酮的释放量先增加后减少;与胃液消化阶段相比,肠液消化阶段总酚和总黄酮含量明显降低;生物利用率测定结果表明总酚的生物利用率在每个时间点均强于总黄酮;通过UPLC-DAD/ESI-TOF-MS从石榴皮提取物中共检测出的5 种酚类化合物(分别为α-安石榴苷、β-安石榴苷、鞣花酸己糖苷、鞣花酸脱氧己糖苷、鞣花酸),其在胃液消化过程中损失率小于肠液消化,说明石榴皮中酚类物质在酸性环境中结构稳定。

关键词: 水果皮, 酚类物质, 抗氧化活性, 模拟体外消化

Abstract: The peels of 21 different fruit species were screened for their contents of total phenolics and total flavonoids and their antioxidant activity in terms of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-ethylbenzothiazoline- 6-sulfonic acid (ABTS) cation radical scavenging activity. The selected fruit peels with higher contents of total phenolics and stronger antioxidant activity underwent in vitro simulated gastrointestinal digestion to evaluate the effects of different digestion times on the release of total phenolics and total flavonoids. The bioavailability was investigated by simulated intestinal absorption using a dialysis bag. In addition, the changes in phenolic composition were studied by ultra performance liquid chromatography-diode array detector/electrospray ionization-time of fight-mass spectrometry (UPLC-DAD/ESI-TOF-MS). The results showed that the contents of total phenolics and total flavonoids in pomegranate peel, (58.09 ± 0.46) mg/g and (47.50 ± 0.39 mg/g), respectively, and mangosteen peel (52.09 ± 1.52) mg/g and (36.07 ± 0.46) mg/g respectively were higher than those in the other fruit species. The antioxidant activity of pomegranate peel was stronger than that of mangosteen peel. The release of both total phenolics and total flavonoids from pomegranate peel gradually increased during in vitro simulated gastric digestion, but increased initially and decreased later during in vitro simulated intestinal digestion. The release of total phenolics and total flavonoids during the gastric digestion was significantly lower than during the intestinal digestion. The bioavailability of total phenolics was always higher than that of total flavonoids at each observation time. Five phenolic compounds (α-punicalag, β-punicalag, ellagic acid hexoside, ellagic acid deoxyhexoside, and ellagic acid) were detected from pomegranate peel extract by UPLC-DAD/ESI-TOF-MS. The loss rate of these phenolic compounds was lower during the gastric digestion than during the intestinal digestion, suggesting that phenolic compounds in pomegranate peel maintain a stable structure in acidic environments.

Key words: fruit peels, phenolic compounds, antioxidant activity, in vitro simulated digestion

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