体外模拟消化对蓝莓皮渣粗提物抗氧化成分及其活性的影响

摘要

采用体外模拟消化的方法对蓝莓皮渣粗提物进行试验,测定在模拟消化过程中抗氧化成分及其活性的变化规律,为今后开发利用蓝莓皮渣资源提供参考依据.以蓝莓加工的副产物-果皮渣为原料,采用体外模拟消化法,分析经模拟胃肠消化后其花色苷、多酚、黄酮含量及其抗氧化活性的变化情况.结果表明,模拟胃消化后,粗提物组的花色苷、多酚、黄酮及抗氧化活性显著提高(p0.05),但胃酸对黄酮释放有一定促进作用.经模拟肠消化后,粗提物组的抗氧化活性物质及总抗氧化活性在消化2.0h~3.0h后均达最大值,但抗氧化作用略低于模拟胃消化的活性,可能由于多酚和花色苷的含量降低.本试验结果可为进一步提高蓝莓皮渣的深加工附加值,开发该类功能性食品提供试验依据.%The crude extract of blueberry pomace was subjected to simulated gastrointestinal digestion in vitro,to determine changes in the release of active antioxidant substances and antioxidant capacity, in order to provide references for development and utilization of blueberry pomace resources. The blueberry peel residue as raw materials were studied to simulated gastrointestinal digestion in vitro for the research of anthocyanin, polyphenols and flavonoids content,and antioxidant activity was made. The results showed that after simulated gastric digestion, antioxidant activity and polyphenol, flavonoid, anthocyanin contents of crude extract of blueberry pomace increased significantly (p0.05). The chemical environment of the gastrointestinal tract plays no auxo -action on the release of polyphenol,but the digestive enzymes have a significant auxo -action on the release of crude extract flavnoids. In the simulated intestinal digestion process, the active antioxidant substances and antioxidant capacity reached a maximum level during 2 h-3 h, but the antioxidant activity lower than that of simulated gastric digestion, possibly because of the polyphenols and anthocyanin content decreased. This study will provide basis for the improvement for the added value of blueberry pomace processing as well as the development of functional food.