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。

Changing Trends in the Phenolic Substances and Antioxidant Activities of Chokeberry (Aronia melanocarpa) Subjected to in Vitro Simulated Digestion

The effects of in vitro simulated gastrointestinal digestion on the phenolic content and antioxidant activity of Chokeberry (Aronia melanocarpa) were investigated. The contents of total phenolics and flavonoids before and after digestion of the chokeberries were evaluated by the Folin phenol and aluminum chloride-sodium nitrite methods. The effect of gastrointestinal digestion on the antioxidant activity of chokeberry (Aronia melanocarpa) was examined by the DPPH? and ABTS+ free radical scavenging capacity assays. The experimental results showed that the contents of polyphenols and flavonoids in chokeberry showed different trends during the in vitro simulated digestion. The polyphenols of chokeberry exhibited higher stability during the simulated gastric digestion, with the flavonoid content increasing significantly (p<0.05) and no significant changes in DPPH? and ABTS+ scavenging activities (p>0.05). After the simulated intestinal digestion, the contents of polyphenols and flavonoids increased significantly (p<0.05) (by 1.33 and 1.38 times, respectively), with the DPPH? and ABTS+ scavenging rates decreasing by 36.84% and 8.55%, respectively (p<0.05). The pepsin, gastric acid, and trypsin in the gastrointestinal tract may promote the release of polyphenols and flavonoids in chokeberry to certain extents, whereas, trypsin can reduce the antioxidant activity of the fruit, which may be related to the decomposition of organic acids. The results of this study provide a scientific basis for the development and application of natural products of chokeberry.