超声-微波协同萃取野樱莓原花青素及体外模拟消化抗氧化活性研究

为研究野樱莓原花青素在模拟体外胃肠消化过程中抗氧化活性的变化。采用超声-微波协同萃取法提取原花青素并探讨了乙醇体积分数、提取时间、液料比和提取温度对原花青素提取率的影响。结果表明,超声-微波协同萃取野樱莓原花青素的最佳工艺条件为乙醇体积分数为60%,提取时间40min,液料比为20∶1mL/g,提取温度为50℃,在此条件下野樱莓原花青素提取率为5.77%±1.01%。模拟体外消化表明野樱莓原花青素消化产物具有较强的抗氧化活性。在模拟口腔唾液消化15min时,野樱莓原花青素的·OH和O₂^-·自由基清除能力达到最强,而O₂^-·在模拟唾液消化过程中无明显变化。在模拟胃液消化1h时·OH和O₂^-·自由基清除率最强,DPPH·自由基清除率在模拟胃液消化2h时达到最强;在模拟小肠消化4h时,野樱莓原花青素的·OH和O₂^-·自由基清除率最强,DPPH·自由基清除率在消化6h时最强。

Ultrasound-microwave synergistic extraction of proanthocyanidins from wild cherry berry and antioxidant activity of simulated digestion in vitro

In order to study the changes in the antioxidant activity of proanthocyanidins from wild cherry berry in the process of simulated in vitro gastrointestinal digestion,the ultrasonic-microwave synergistic extraction method was used to extract proanthocyanidins,and the effects of ethanol volume fraction,extraction time,liquid-to-material ratio and extraction temperature on the extraction rate of proanthocyanidins were discussed.The results showed that the optimal process conditions for the ultrasonic-microwave synergistic extraction of wild cherry berry proanthocyanidins were ethanol volume fraction of 60%,extraction time of 40min,liquid-to-material ratio of 20∶1mL/g,and extraction temperature of 50℃.The extraction rate of proanthocyanidins from wild cherry berry was 5.77%±1.01%.The simulated in vitro digestion showed that the digestion products of proanthocyanidins have strong antioxidant activity.When simulating oral saliva digestion for 15min,the·OH and O₂^-·free radical scavenging ability of wild cherry berry proanthocyanidins was stronger than with others digestion time,while O₂^-·has no change during the simulated saliva digestion.When the simulated gastric juice digestion was 1h,the scavenging rate of·OH and O₂^-·free radicals was the strongest,while the DPPH·free radical scavenging rate reaches the strongest when digested for 2h.when the simulated small intestine digestion was 4h,the·OH and O₂^-·free radical scavenging rate was the strongest,DPPH·free radical scavenging rate was the strongest at 6h digestion.