体外模拟消化体系中油茶多酚以及抗氧化活性的变化

为了研究油茶蒲提取物在消化过程中成分和抗氧化活性的变化,本研究以油茶蒲为原料,研究模拟人体体外消化过程中成分及其抗氧化活性的变化。结果表明,在模拟体外消化的前后油茶蒲提取物总酚含量稍有下降,而HPLC分析中多数酚类物质出现增长,其中鞣花酸增长了4.56倍。体外抗氧化体系中,DPPH?和ABTS?与总酚含量变化一致,呈下降趋势,而?OH的清除能力出现明显增长。综上,研究发现经体外消化油茶蒲提取物总酚含量会降低,而小分子酚酸增长,有利于后续的吸收,同时也,使其对?OH的清除能力增加。

Changes of total phenol content and antioxidant activity of oil tea in simulated digestive system in vitro

In order to study the changes of components and antioxidant activity of Camellia oleifera extract during digestion, this study used Camellia oleifera as raw material to study the changes of components and antioxidant activity during simulated human digestion in vitro. The results showed that the total phenolic content of Camellia oleifera extract decreased slightly before and after simulated in vitro digestion, while most of the small molecule phenolic acids in HPLC analysis increased, among which ellagic acid increased 4.56 times. In the antioxidant system in vitro, DPPH? and ABTS? were consistent with the change of total phenol content, showing a downward trend, while the scavenging capacity of ?OH showed an obvious increase. In conclusion, it was found that the total phenolic content of Camellia oleifera extract was reduced after in vitro digestion, while the increase of small molecule phenolic acid was conducive to subsequent absorption and enhanced its ability to clear ?OH.