| 体外消化对芹菜黄酮混合物和单体的含量及抗氧化应激能力的影响 |
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| 引用本文： | 刘国艳,张洁,徐鑫,宋丹丹,马骐,刘佳骥,王阳阳,于苏宁. 体外消化对芹菜黄酮混合物和单体的含量及抗氧化应激能力的影响[J]. 食品科学, 2018, 39(18): 8-14. DOI: 10.7506/spkx1002-6630-201818002 |
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| 作者姓名： | 刘国艳 张洁 徐鑫 宋丹丹 马骐 刘佳骥 王阳阳 于苏宁 |
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| 作者单位： | （扬州大学食品科学与工程学院，江苏?扬州 225127） |
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| 基金项目： | 国家自然科学基金面上项目（31471578） |
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| 摘 要： | 通过比较鲜榨芹菜汁、2?种芹菜粗提物（聚酰胺树脂吸附后40%或60%乙醇溶液分别洗脱）中总酚、总黄酮和黄酮单体在模拟口腔、胃、肠消化过程中含量变化，考察不同阶段消化液对氧化应激细胞的修复效果，阐明醇提与正常膳食摄入对芹菜黄酮体外消化的影响程度，验证各成分含量与抗氧化应激能力之间的相关性。结果显示，经体外消化后，40%乙醇溶液洗脱物中总酚、总黄酮、木犀草素-7-O-葡萄糖-2-O-芹糖苷、木犀草苷、芹菜苷、3-甲氧基芹菜苷含量分别增加了5.82、5.03、25.18、7.62、21.17、8.07?倍；60%乙醇溶液洗脱物中以上化合物相应增加了5.54、5.50、11.46、4.21、16.60、3.09?倍；鲜榨芹菜汁中这些物质增加了28.26、25.10、4.16、1.63、7.58、3.67?倍；芹菜汁与2?种芹菜粗提物在模拟消化过程中对氧化应激的修复能力均呈现先升高后降低趋势。醇提与正常膳食摄入对芹菜黄酮体外消化影响不显著，且总酚、总黄酮含量与抗氧化应激能力之间均呈正相关。
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| 关 键 词： | 芹菜黄酮 黄酮单体 模拟体外消化 氧化应激 |
Changes in Total and Individual Flavonoid Contents from Celery and Antioxidative Stress Ability after in Vitro Digestion |
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| LIU Guoyan,ZHANG Jie,XU Xin,SONG Dandan,MA Qi,LIU Jiaji,WANG Yangyang,YU Suning. Changes in Total and Individual Flavonoid Contents from Celery and Antioxidative Stress Ability after in Vitro Digestion[J]. Food Science, 2018, 39(18): 8-14. DOI: 10.7506/spkx1002-6630-201818002 |
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| Authors: | LIU Guoyan ZHANG Jie XU Xin SONG Dandan MA Qi LIU Jiaji WANG Yangyang YU Suning |
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| Affiliation: | (College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China) |
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| Abstract: | The contents of total polyphenols and total and individual flavonoids in celery juice and two celery extracts (which were adsorbed onto polyamide resin and then eluted with 40% or 60% ethanol) before and after simulated oral, gastric and intestinal digestion were measured and compared. The protective effect of the digests against oxidative stress in cells was studied. Besides, the correlation between polyphenol and flavonoid contents and the protection against oxidative stress was evaluated. The results showed that the contents of total polyphenols, total flavonoids, luteolin-7-O-glucose-2-O-selenoside, luteoloside, apigenin and 3-methoxy apigenin were increased by 6.82, 6.03, 26.18, 8.62, 22.17 and 9.07 times for the extract eluted with 40% ethanol; 6.54, 6.50, 12.46, 5.21, 17.60 and 4.09 times for the extract eluted with 60% ethanol; 29.26, 26.10, 5.16, 2.63, 8.58, and 4.67 times for celery juice, respectively after in vitro simulated digestion. The antioxidative stress ability of celery juice and both extracts increased first and then decreased during the simulated digestion. Alcohol extraction and normal dietary intake had no significant effect on the in vitro digestion of celery flavonoids, and there was a positive correlation between total phenol and flavonoid contents and antioxidative stress ability. |
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| Keywords: | celery flavonoids individual flavonoids simulated in vitro digestion oxidative stress |
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