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中国精品科技期刊2020
常虹,王爽,周家华,等. 体外模拟消化对鲜切苹果皮渣黄酮类物质及其还原力的影响[J]. 食品工业科技,2022,43(20):39−44. doi: 10.13386/j.issn1002-0306.2021090182.
引用本文: 常虹,王爽,周家华,等. 体外模拟消化对鲜切苹果皮渣黄酮类物质及其还原力的影响[J]. 食品工业科技,2022,43(20):39−44. doi: 10.13386/j.issn1002-0306.2021090182.
CHANG Hong, WANG Shuang, ZHOU Jiahua, et al. Effect of in Vitro Simulated Digestion on Flavonoid and Reducing Ability of Fresh-cut Apple Residue[J]. Science and Technology of Food Industry, 2022, 43(20): 39−44. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021090182.
Citation: CHANG Hong, WANG Shuang, ZHOU Jiahua, et al. Effect of in Vitro Simulated Digestion on Flavonoid and Reducing Ability of Fresh-cut Apple Residue[J]. Science and Technology of Food Industry, 2022, 43(20): 39−44. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021090182.

体外模拟消化对鲜切苹果皮渣黄酮类物质及其还原力的影响

Effect of in Vitro Simulated Digestion on Flavonoid and Reducing Ability of Fresh-cut Apple Residue

  • 摘要: 通过体外模拟胃肠消化的方法对鲜切苹果皮渣黄酮进行体外模拟试验,测定模拟消化过程中黄酮含量和其还原能力,分析其变化规律,以期为鲜切苹果皮渣的进一步开发利用提供参考价值。结果表明,在模拟胃消化过程中,和未消化组相比,鲜切苹果皮渣黄酮含量和还原力在2 h内显著提高(P<0.05),胃蛋白酶和酸性环境对黄酮的释放和黄酮抗氧化能力均有促进作用;在肠消化模拟过程中,和未消化组相比,鲜切苹果皮渣黄酮含量在2~3 h内显著提高(P<0.05),还原力也随之明显增强。肠液消化组(有胰酶)的黄酮含量和还原能力均高于空白组(无胰酶),胰酶对黄酮的释放及其还原能力起到增强作用。

     

    Abstract: The in vitro simulation of gastrointestinal digestion was performed on the flavonoid of fresh-cut apple pomace residue to determine the changes of flavonoids content and their reducing ability during the simulated digestion process, in order to provide reference values for the further development and utilization of flavonoids in fresh-cut apple peels and pomace. The results showed that flavonoids content and reducing ability during the gastric digestion simulation increased significantly in 2 h compared with the undigested group(P<0.05). Pepsin and sour chemical environment had a facilitating effect on both the release and reduction ability of flavonoids. During the intestinal digestion simulation, the flavonoids obviously increased during 2~3 h of digestion compared with the undigested group(P<0.05), and the reducing ability also significantly increased. The flavonoid content and reducing ability of intestinal juice digestion group (with pancreatic enzyme) were higher than that of blank group (without pancreatic enzyme), the pancreatic enzyme also played a positive enhancing effect on both the release of flavonoids and their reducing ability.

     

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