南酸枣皮中酚类化合物体外模拟消化与溶剂提取的比较研究

对南酸枣皮进行体外模拟胃肠液消化与溶剂提取,研究不同提取方法对南酸枣皮中总多酚、总黄酮、原花青素释放的影响,并通过透析袋模拟肠道的吸收作用,考察其生物利用率。结果表明：体外消化过程中酚类化合物主要在胃部释放,经模拟胃液消化1 h后,总多酚、总黄酮、原花青素释放量分别为73.72、38.55、37.53 mg/g;肠液消化2 h后,总多酚、总黄酮释放量分别增加10.29 mg/g和8.78 mg/g,而部分原花青素发生分解,降幅为17.87%;透析袋内总多酚、总黄酮、原花青素释放量分别为5.94、5.48、3.21 mg/g,生物利用率分别为7.07%、11.59%和10.42%,因此黄酮类化合物最可能被人体吸收利用。不同处理方法的多酚类化合物的释放量为模拟胃肠液消化＜传统热水浸提＜超声波辅助乙醇提取（化学提取＞中药口服＞直接食用）。     

黑果腺肋花楸在体外模拟消化过程中酚类物质及抗氧化性的变化规律

本研究探讨了体外胃肠道消化模拟对黑果腺肋花楸中酚类物质的含量及抗氧化活性的影响,采用福林酚法和硝酸铝显色法测定黑果腺肋花楸消化前后总酚和总黄酮的含量。通过DPPH?和ABTS+自由基清除能力来验证胃肠消化处理对黑果腺肋花楸抗氧化活性的影响。实验结果表明：在模拟体外消化过程中,黑果腺肋花楸的多酚和黄酮含量表现出不同的变化趋势。其中,黑果腺肋花楸多酚在胃消化模拟过程中稳定性较好,黄酮含量显著增加（p<0.05）,DPPH?和ABTS+自由基清除能力均无显著性变化（p>0.05）;在模拟肠液消化过程中,多酚和黄酮含量显著增加,分别是提高了1.33、1.38倍（p<0.05）,DPPH?和ABTS+自由基清除率分别降低了36.84%和8.55%。胃肠道中胃蛋白酶、胃酸、胰蛋白酶对黑果腺肋花楸中多酚和黄酮的释放有一定的促进作用,但胰蛋白酶会降低果实的抗氧化能力,这可能与有机酸的分解有关。本研究结果为黑果腺肋花楸天然产品的开发及应用提供科学依据。     

HPLC-Q-TOF-MS-MS测定桑椹中多酚类物质

采用高效液相色谱与四极杆飞行时间串联质谱（high performance liquid chromatography of quadrupole time of flight-tandem mass spectrometry,HPLC-Q-TOF-MS-MS）联用技术定性检测桑椹中多酚类物质,新鲜桑椹样品经体积分数80%丙酮溶液超声辅助提取15 min后,采用C18固相萃取小柱分离纯化,纯化后的样品进行质谱鉴定。采用HPLC-Q-TOF-MS-MS对多酚进行分析：初步鉴定了桑椹中存在14 种多酚类物质,主要以酚酸、花色苷和黄酮的形式存在。其中6 种酚酸：3-O-咖啡酰奎宁酸、4-O-咖啡酰奎宁酸、二聚绿原酸、二聚4-O-咖啡酰奎宁酸、绿原酸顺式异构体、3,5-O-二咖啡酰基奎宁酸。4 种花色苷：飞燕草-3-半乳糖苷、飞燕草-3-葡萄糖苷、矢车菊-3-葡萄糖苷、矢车菊-3-芸香糖苷;3 种黄酮：芦丁、鞣花酸己糖苷和槲皮素3-O-（6’-O-丙二酰）葡萄糖苷,1 种白藜芦醇衍生物。HPLC-Q-TOF-MS-MS可以鉴定出桑椹的多酚类物质。     

In vitro digestion of dairy and egg products enriched with grape extracts: Effect of the food matrix on polyphenol bioaccessibility and antioxidant activity

The aim of this study was to evaluate the effect of the food matrix on polyphenol bioaccessibility and antioxidant activity during the in-vitro digestion of dairy and egg products enriched with grape extracts (GE). Four GE-enriched matrices produced under industrial conditions (custard dessert, milkshake, pancake and omelet) and the GE dissolved in water (control solution) were submitted to in vitro digestion and the bioaccessibility of the major classes of polyphenols as well as the evolution of the antioxidant activity of the matrices were monitored at oral, gastric and intestinal level. Apart from the digestion effect itself, the release, stability and solubility of polyphenols was governed by mainly two factors: 1 — the composition and structure of the food matrices and 2 — the class of polyphenol. Results showed that the inclusion of the GE extracts into the different egg and dairy food matrices greatly impacted the release and solubility of anthocyanins and proanthocyanidins during digestion, especially in the solid food matrices and during the oral and gastric phases of digestion. Also, the presence of the food matrices protected anthocyanins from degradation during the intestinal phase. However, if the total phenolic content is considered at the end of the whole digestion process, the proportion of soluble (bioaccessible) and insoluble phenolics delivered by the enriched-matrices was quite similar to that of the control solution. On the contrary, the food matrix effect did not affect the antioxidant activity of the matrices, which remained constant during the oral and gastric phases but greatly increased during the intestinal phase of digestion. Among the GE-enriched matrices, omelet presented higher recoveries of total phenolics and antioxidant activity at the end of digestion.     

体外消化和结肠发酵对不同采收期坛紫菜中酚类物质生物可及性和肠道菌群的影响

为科学评价不同采收期坛紫菜及其酚类物质的健康益处,本研究主要探究不同采收期（早期、中期、末期）的煮制坛紫菜经体外口腔、胃和小肠3 个阶段消化后,其酚类物质的生物可及性和抗氧化活性,以及经体外结肠发酵后对肠道菌群的调节作用。结果表明,经体外消化后,坛紫菜中总酚具有极高的生物可及性,约为104.80%～117.03%,总黄酮的生物可及性约为35.21%～59.60%。早期坛紫菜中酚类物质含量和消化后释放量均高于中期和末期坛紫菜。坛紫菜经体外结肠发酵后可促进肠道菌群产生丙酸和正丁酸,并有效抑制异丁酸和异戊酸的生成。通过16S rRNA测序可以看出坛紫菜的添加促进了Bacteroidetes、Megamonas和Lactobacillus等有益菌的生长。综上所述,坛紫菜是较好的酚类物质来源,经胃肠道消化后其酚类物质具有较高的生物可及性和抗氧化活性,且对肠道菌群有明显的调节作用。对于不同采收期的坛紫菜而言,头水坛紫菜对消费者而言似乎是更好的选择。     

贮藏及消化对蓝莓酸奶中酚类物质稳定性及抗氧化活性影响

为研究蓝莓酸奶在贮藏及消化时酸奶中多酚类物质的稳定性及抗氧化活性,以总酚、总黄酮和花色苷含量为 多酚类物质稳定性指标,以总抗氧化活力、1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl,DPPH）和2,2-联 氮-二（3-乙基-苯并噻唑-6-磺酸）二铵盐（2,2′-azino-bis(3-ethylbenzthiozoline-6)-sulphonic acid,ABTS）自由基清 除能力为抗氧化指标,测定其在4 ℃贮藏21 d和体外消化时各指标变化情况。结果表明：贮藏初期,蓝莓酸奶中 总酚、总黄酮、花色苷含量分别为46.14、41.63、9.01 mg/100 g提取样,总抗氧化活力、DPPH自由基清除能力、 ABTS＋?清除能力分别为44.51、59.49、61.39 mg/100 g提取样,贮藏期结束时各酚类物质含量分别降低了10.20%、 9.86%、15.54%,各抗氧化指标分别降低了6.52%、7.23%、6.03%,降幅均高于蓝莓果料（1.93%、3.46%、0.03%和 3.58%、4.17%、4.91%）,说明酸奶体系降低了多酚类物质的稳定性和抗氧化活性。消化前,蓝莓酸奶的各指标均低于 蓝莓果料,体外消化后,蓝莓酸奶除总黄酮含量、DPPH自由基清除能力低于蓝莓果料外,总酚、花色苷含量、总抗氧 化活力及ABTS＋?清除能力均高于蓝莓果料,说明蓝莓酸奶经胃肠消化后其多酚类物质被释放,抗氧化活性增强。     

小麦不同部位在体外模拟消化过程中抗氧化活性的变化规律

采用体外模拟消化的方法对小麦不同部位(全麦、麸皮和精面)进行模拟胃肠消化实验,测定在模拟消化过程中抗氧化活性物质(以多酚表示)和黄酮释放量及总抗氧化活性的变化规律。结果显示:模拟胃消化过程中,与胃消化0 h相比,全麦、麸皮和精面的最大多酚释放量分别为其2.157、1.653和3.092倍,最大黄酮释放量分别为其1.825、1.574和3.179倍,最大ORAC值分别为其2.601、1.658和6.197倍。模拟肠消化过程中,与肠消化0 h和胃消化0 h相比,全麦、麸皮和精面的最大多酚释放量分别为其1.541、1.042、1.578和3.429、1.697、4.975倍,最大黄酮释放量分别为其1.428、1.026、1.688和2.421、1.570、4.913倍,最大ORAC值分别为其1.464、1.039、1.514和3.694、1.690、9.017倍。表明谷物结合多酚(如黄酮)在胃肠消化过程中,由于胃酸水解和胃肠蛋白酶酶解等消化作用由结合态转变成游离态多酚(黄酮),因而谷物结合多酚可以在胃肠道消化吸收。     

体外模拟胃肠消化过程中猕猴桃抗氧化成分及活性的变化

研究猕猴桃果浆和果汁在体外模拟胃肠消化过程中多酚黄酮类物质含量及抗氧化活性的变化规律。采用铁还原力,以及DPPH自由基、超氧阴离子自由基、羟自由基清除法测定抗氧化性。结果显示,消化后多酚和黄酮物质释放量增加。果浆消化后最大释放量分别为消化前的1.62倍和2.40倍;果汁消化后多酚、黄酮的最大释放量分别是消化前的1.63倍和2.90倍。果汁、果浆的DPPH自由基、超氧阴离子自由基和羟自由基清除率以及铁还原力均在模拟胃消化1 h和肠消化1 h后达到最大值,随后开始下降并趋于稳定。果浆和果汁的抗氧化能力虽不同,但变化规律类似。研究表明,模拟胃肠消化能促进猕猴桃多酚、黄酮的释放,提高抗氧化活性。     

梨体外模拟胃肠消化过程中多酚、黄酮及抗氧化活性的变化规律

通过体外模拟胃肠消化法模拟梨(鸭梨、蜜梨和香梨)在胃肠道的消化过程,测定模拟胃肠消化过程中抗氧化活性物质(以多酚表示)和黄酮的释放量及总抗氧化活性的变化规律。结果显示,模拟胃环境消化过程中,与消化0 h相比,鸭梨、蜜梨和香梨的多酚最大释放量是其2.11、1.51、2.24倍,黄酮最大释放量是其1.51、1.92、2.67倍,最大抗氧化活性是其1.79、1.79、3.12倍;模拟肠环境消化过程中,与胃消化0 h和肠消化0 h相比,鸭梨、蜜梨和香梨的多酚最大释放量分别为其1.83、1.99、2.58倍和0.92、1.17、1.18倍,黄酮的最大释放量分别为其0.90、1.21、1.79倍和0.49、0.63、0.63倍,最大抗氧化活性分别为其2.78、2.15、3.42倍和1.34、1.42、1.12倍。这表明,梨在模拟胃肠消化过程中,胃蛋白酶、胰酶及胃酸均可以促进抗氧化活性物质释放,释放的抗氧化活性物质可能来自多酚与蛋白质、多糖、脂质等形成的复合物的水解。     

Polyphenols in fig: a review on their characterisation,biochemistry during ripening,antioxidant activity and health benefits

Fig fruit (consumed either fresh or dried) is a rich source of polyphenols distributed throughout its peel and pulp. However, the peel part is superior in diversity of these compounds in comparison to the pulp. Fig polyphenols have been extracted both by conventional solid–liquid extraction and novel assisted methods (mainly ultrasound-assisted and microwave-assisted procedures). These can be characterised primarily into flavonoids (anthocyanins, flavan-3-ols and various flavonol glycosides) and phenolic acids. Figs contain good levels of anthocyanins (such as cyanidin-3-O-glucoside, cyanidin-3,5-diglucoside and cyanidin-3-O-rutinoside) which impart different colouring hues to these fruits during the ripening process. Moreover, fig polyphenols have associated antioxidant activities and impart many health benefits such as antihyperglycaemic, hepatoprotective and antispasmodic activities. This review provides a thorough information on the fig polyphenols, stressing on their extraction, characterisation as well as quantification, the biochemical changes during the ripening process, associated antioxidant activity and health benefits.     

Matrix composition effect on the digestibility of carob flour phenols by an in-vitro digestion model

Carob flour (CF) and washed carob flour (WCF) (without the water soluble dietary fraction) were submitted to an in-vitro digestion method to evaluate the dietary soluble fibre (DF) and soluble sugars content on the digestibility and bioaccessibility of polyphenols. In addition, combinations of the raw materials (CF and WCF) with hazelnut oil (HO) were proposed in order to evaluate the protection of a vegetable oil rich in polyunsaturated fatty acids (PUFA) on the phenolic compounds submitted to in-vitro digestion conditions. The results showed that the soluble dietary fraction enhanced the stability of the phenolic compounds during the duodenal digestion phase. Similarly, the lipid fraction (rich in PUFA) showed a protective effect on the recovery of the phenolic compounds during duodenal digestion. Disruption of the natural matrix under digestion conditions led to the release of DF and PUFA, which could establish interactions with certain polyphenol compounds enhancing their recovery and stability during digestion.     

体外模拟胃肠消化中山楂多酚及抗氧化活性的变化

本实验研究了山楂多酚、黄酮及抗氧化活性在体外模拟胃肠道环境下的变化规律,并利用高效液相色谱法测定了胃肠消化对山楂中5 种主要单体酚类化合物的影响。结果表明：山楂多酚在模拟胃液消化中稳定性较好,总多酚、黄酮含量及抗氧化能力均无显著性变化（P＞0.05）;而在模拟肠液消化中山楂多酚易发生降解,总多酚、黄酮含量在0.5 h内分别降低16.26%和7.46%,抗氧化能力也随之降低10.25%。高效液相色谱测定结果显示,5 种单体酚类化合物含量在胃液消化中无显著性变化（P＞0.05）;而在肠液消化中变化情况不相一致,其中金丝桃苷和异槲皮苷含量无显著性变化（P＞0.05）,表儿茶素在0.5 h内完全降解,绿原酸和原花青素B2在0.5 h内分别显著下降40.78%和28.99%（P＜0.05）。     

糙米体外消化过程中酚类物质含量及抗氧化活性

以糙米为对象,围绕其体外消化过程酚类物质及抗氧化活性变化开展研究。结果表明：粳型糙米中总酚含量显著高于籼型糙米（约1.5?倍）。胃和小肠消化显著促进粳型和籼型糙米中酚类物质释放（P＜0.05）,其释放量（以没食子酸当量计）最高值为460.9?mg/100?g和401.1?mg/100?g,粳型糙米中酚类物质释放量显著高于籼型糙米;两者酚类物质释放量随消化时间变化趋势均符合幂函数模型。铁离子还原/抗氧化能力（ferric-reducing antioxidant power,FRAP）和氧自由基清除能力（oxygen radical absorbance capacity,ORAC）实验表明糙米体外消化过程中释放的酚类物质具有良好抗氧化能力,粳型和籼型糙米消化液FRAP值（以Trolox当量计）最大为10.76、8.44?μmol/g,ORAC值（以Trolox当量计）最大为6.82?μmol/g和6.23?μmol/g。     

五种食用花卉体外模拟消化过程中多酚、黄酮含量及抗氧化活性的变化

目的：为探究五种食用花卉经体外模拟胃肠消化后酚类物质及抗氧化活性的变化规律。方法：以五种可食用花卉(桂花、万寿菊、栀子花、紫玉兰花、木槿花)为研究对象,通过对比消化前、体外模拟胃消化、体外模拟肠消化五种食用花卉多酚、黄酮含量及其体外抗氧化活性变化规律。结果：五种可食用花卉的黄酮、多酚含量及抗氧化活性在模拟胃消化阶段增长不大,而在模拟肠消化阶段呈现出较大的增长趋势。通过整个模拟胃肠消化,多酚增长了127.55%(桂花)～461.70%(万寿菊),黄酮增长幅度为46.50%(玉兰)～218.46%(万寿菊),其中以万寿菊的多酚和黄酮的含量最多,分别达到了(8.95±0.03) mg没食子酸当量(GAE)/g和(83.01±0.01) mg儿茶素当量(CE)/g。三种抗氧化活性中,DPPH自由基清除能力上升了77.0%(木槿)～158.05%(栀子花),铁离子还原能力上升幅度为15.30%(桂花)～163.92%(桅子花),ABTS⁺自由基清除能力增长幅度为142.35%(玉兰花)～274.18%(桅子花)。结论：五种可食用花卉具有较好的生物利用潜力,有望作为天然抗氧化...     

体外模拟胃肠道消化下刺梨抗氧化成分的释放

通过体外模拟胃肠消化来研究贵州刺梨多酚、黄酮及抗氧化活性的变化规律,探讨其对刺梨抗氧化成分及其活性的影响。对刺梨进行体外模拟胃消化和体外模拟肠消化,分别使用Na NO2-Al(NO3)3比色法、福林-酚比色法以及DPPH自由基清除率与普鲁士蓝法测还原力来测定贵州刺梨在体外模拟胃肠消化中多酚、黄酮含量和抗氧化活性的变化。实验结果显示,相较于空白实验,贵州刺梨在模拟胃消化中多酚、黄酮含量、DPPH自由基清除率以及还原力数值都有明显上升的趋势,模拟胃消化组0.5h内有明显上升的趋,最大分别增加1.48、1.35、1.14、1.48倍,之后趋于平稳。胃酸对照组最大分别增加1.28、1.21、1.07、1.41倍,之后趋于平稳,模拟肠消化组1h内有明显上升的趋势,最大分别增加1.07、1.65、1.28、1.07倍,之后趋于平稳。研究结果表明胃蛋白酶、胃酸、胆盐以及胰酶能促进贵州刺梨中抗氧化成分的释放及其活性的增加。     

接种发酵对葡萄酵素多酚生物利用度及抗氧化活性的影响

为明确接种发酵对葡萄酵素多酚生物利用度及抗氧化活性的影响,研究葡萄酵素发酵过程中发酵特性、酚类物质及抗氧化活性的变化,并采用体外模拟胃肠道消化实验对其多酚的生物利用度进行评估.结果 表明:葡萄酵素发酵过程中还原糖质量浓度由31.91 g/L逐渐降低至0.46 g/L,pH值由3.77降至3.19,乙醇体积分数于发酵第6...     

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

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。     

干红树葡萄酒与干红葡萄酒功能成分及其抗氧化活性对比

分别测定干红树葡萄酒与2种干红葡萄酒(法国干红葡萄酒、国产干红葡萄酒)中的总多酚、总黄酮、白藜芦醇、单宁、酚酸、维生素、花青素及矿物质等功能性成分,采用DPPH法、ABTS法、邻二氮菲法和FRAP法分析3种酒的抗氧化能力,并对其差异进行分析比较。结果表明:干红树葡萄酒与2种干红葡萄酒功能成分种类及含量各有特点和优势。干红树葡萄酒中没食子酸、VA、VC、Mn与Zn含量均极显著高于国产干红葡萄酒和法国干红葡萄酒;法国干红葡萄酒中总多酚、总黄酮、白藜芦醇、儿茶素、咖啡酸、香豆酸、阿魏酸、矢车菊色素及Fe含量均极显著高于国产干红葡萄酒和干红树葡萄酒;国产干红葡萄酒中单宁、VD、飞燕草色素、矮牵牛色素、天竺葵色素、芍药色素、锦葵色素、Ca和Mg含量均极显著高于法国干红葡萄酒和干红树葡萄酒。3种酒抗氧化活性亦各具特色,树葡萄红酒对DPPH·的清除能力最强,法国干红葡萄酒对·OH的清除能力最强,国产干红葡萄酒对ABTS~+的清除能力及对铁离子的还原能力最强。     

Stability of polyphenols in chokeberry (Aronia melanocarpa) subjected to in vitro gastric and pancreatic digestion

Berries and red fruits are dietary sources of polyphenols with reported health benefits. As part of the diet, polyphenols are ingested as complex mixtures immersed in a food matrix which is digested in the gut. Epithelial cells lining the gut are regularly exposed to these digested mixtures. To understand the effects of dietary polyphenols on human gut health it is essential to determine their stability and fate in the lumen. In this work, we investigated the effects of an in vitro gastric and pancreatic digestion on the stability and composition of the major polyphenols in chokeberry juice. Digestion was carried out with a mixture of pepsin-HCl for 2 h, followed by a 2 h incubation with pancreatin and bile salts at 37 °C with shaking, in the absence of light and under N₂. After digestion, the chokeberry samples were acidified, filtered and HPLC-DAD/HPLC–MS–MS analysed to determine the content of total soluble recovered phenolics. Gastric digestion had no substantial effect on any of the major phenolic compounds in chokeberry, namely anthocyanins, flavan-3-ols, flavonols and caffeic acid derivatives. However, these compounds were significantly altered during the pancreatic digestion and this effect was more marked for anthocyanins (approximately 43% was lost during the 2 h treatment with pancreatin). Flavonols and flavan-3-ols decreased by 26% and 19%, respectively. Neochlorogenic acid decreased by 28% whereas chlorogenic acid was increased by 24%. In vitro digestion of standard phenolic compounds, representing each of the groups of phenolics in chokeberry, confirmed some of the observed changes. Interactions with the digestive enzymes were not responsible for the observed losses which were mostly due to the chemical conditions during pancreatic digestion. Our results, in accordance with previously published results, show that dietary polyphenols are highly sensitive to the mild alkaline conditions in the small intestine and that a good proportion of these compounds can be transformed into other unknown and/or undetected structural forms with different chemical properties and, consequently, different bioaccessibility, bioavailability and biological activity.     

可供开发食品添加剂(Ⅸ):兰莓提取物及其抗氧化作用

兰莓是花色素苷、多酚类物质和黄酮类化合物的优良原料。兰莓提取物既有着色作用,其花色素苷和多酚类物质还有很强抗氧化能力,且其抗氧化活性系数优于其它植物。