模拟消化中小扁豆活性物质释放和抗氧化能力变化

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和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和3.92 mg R/g，花青素释放量分别为0.06、0.15、0.19和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。

Active Substances Release and Antioxidant Capacity Change of Lentil During Simulated Digestion

In order to understand the changes of active substances in lentils during digestion, the release of polyphenols, flavonoids and anthocyanins in lentils with four colors of white, red, black and green as raw materials and the changes of antioxidant capacity of lentils during oral, gastric and intestinal digestion were studied by simulated digestion model in vitro. The results showed that the four colors of lentil polyphenols were gradually released during digestion, and the release amounts reached the maximum in intestinal digestion stage. At the end of simulation digestion, the release amounts of white, red, black and green lentil polyphenols were 1.76, 1.91, 1.94 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 and 3.92 mg R/g, and anthocyanins were released 0.06, 0.15, 0.19 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 digestive 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 it was 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 showed that flavonoids was the main antioxidant substance of lentils, it releases contents were more strongly correlated with the antioxidant capacity of lentils.