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。

Antioxidant Components Release of Rosa roxburghii Tratt by in Vitro Simulated Gastrointestinal Digestion

The changes in contents of polyphenols, flavonoids and their antioxidant activities in Guizhou Rosa Roxburghii Tratt were studied by in vitro simulated gastrointestinal digestion to investigate the relationship between antioxidant components and antioxidant activity of Rosa Roxburghii Tratt. In vitro simulated gastric digestion and in vitro simulated intestinal digestion were performed. NaNO2-Al(NO3)3 colorimetric method, forin-phenol colorimetric method were used to detect the content of polyphenols, flavonoids. DPPH free radical scavenging rate and Prussian blue method were used to detect the antioxidant activities. The results showed that compared with the control, the content of polyphenols and flavonoids, DPPH free radical scavenging rate and reducing power of Guizhou Rosa Roxburghii Tratt increased significantly during simulated gastric digestion. The simulated gastric digestive group showed a significant increase within 0.5 h, and kept constantly during last stage. The content of polyphenols and flavonoids, DPPH free radical scavenging rate and reducing power increased by 1.48, 1.35, 1.14, and 1.48 times, respectively. That in the gastric acid control group increased by 1.28, 1.21, 1.07, and 1.41 times, respectively. The simulated intestinal digestion group showed a significant upward trend within 1 h and kept constantly during last stage. The content of polyphenols and flavonoids, DPPH free radical scavenging rate and reducing power increased by 1.07, 1.65, 1.28, and 1.07 times, respectively. The results showed that pepsin, gastric acid, bile salts and pancreatic enzyme could promote the release of antioxidant compoumds and increase the antioxidant activity of Guizhou Rosa Roxburghii Tratt.