摘要
为了解小扁豆中活性物质在消化过程的变化规律,以白、红、黑、绿4种颜色小扁豆为原料,采用体外模拟消化模型研究口腔、胃和肠消化过程中多酚、黄酮和花青素等活性物质释放和抗氧化能力变化.结果表明:4种颜色小扁豆多酚在消化过程中逐渐释放,肠消化阶段释放量最大,模拟消化结束时,白、红、黑、绿小扁豆多酚释放量分别为1.76、1.91、1.94、2.56 mg GAE/g;黄酮和花青素在胃消化阶段释放量最大,模拟消化结束时,黄酮释放量分别为0.82、1.75、4.15、3.92 mg R/g,花青素释放量分别为0.06、0.15、0.19、0.20 mg/g;黑、绿小扁豆活性物质释放量高于红、白小扁豆.模拟消化过程中,不同消化阶段小扁豆消化产物抗氧化能力具有显著差异(P＜0.05),胃消化阶段4种颜色小扁豆清除DPPH·能力较强,进入肠消化后,DPPH·清除能力显著减弱(P＜0.05),绿色小扁豆消化产物对DPPH·清除能力和铁离子还原力最强.相关性分析表明黄酮释放量和小扁豆抗氧化能力相关性更强,黄酮是小扁豆的主要抗氧化物质.
Abstract
In order to understand the changes of active substances in lentils during digestion,with four colors of white,red,black and green as raw materials,the release of polyphenols,flavonoids and anthocyanins in lentils and the changes of antioxidant capacity of lentils during oral,gastric and intestinal digestion were studied by simulated di-gestion model in vitro.The results indicated that the four colors of lentil polyphenols were gradually released during digestion,and the release amounts reached the maximum in the intestinal digestion stage.At the end of simulation di-gestion,the release amounts of white,red,black and green lentil polyphenols were 1.76,1.91,1.94 mg GAE/g and 2.56 mg GAE/g,respectively.Flavonoids and anthocyanins were released the most during the gastric digestion.At the end of simulated digestion,flavonoids were released 0.82,1.75,4.15 mg R/g and 3.92 mg R/g,and antho-cyanins were released 0.06,0.15,0.19 mg/g and 0.20 mg/g,respectively.Black and green lentils released more active substances than red and white lentils.In the simulated digestion process,the antioxidant capacity of lentil di-gestive products at different digestion stages was significantly different(P＜0.05),the DPPH·scavenging ability of four kinds of lentils in gastric digestion stage was stronger,and significantly decreased after intestinal digestion(P＜0.05),green lentil digestive products had the strongest DPPH·scavenging ability and iron ion reducing power.Correlation analysis indicated that flavonoids was the main antioxidant substance of lentils,its releases contents were more strongly correlated with the antioxidant capacity of lentils.
基金项目
特色农产品发展学科群科研项目(SKX-202218)
山西省高等学校科技创新项目(2022L480)
NETL
NSTL
万方数据