黑果枸杞中多酚的体外消化及其抗氧化性研究

Research of bioavailability and antioxidant activity of polyphenol in Lycium ruthenicum Murr

摘要: 以黑果枸杞为原料,研究了化学提取法和体外消化法两种不同提取方式对多酚含量的影响。同时,采用DPPH、FRAP、ABTS和ORAC四种不同方法测定了枸杞提取物的抗氧化性。结果表明,体外消化处理后的总酚和总花色苷含量低于化学提取法,而酚酸含量则高于后者;总体上,化学提取法的抗氧化性高于体外消化法;两种提取方法处理后的总酚和总花色苷与各化学抗氧化值均有较高的线性相关性(R2>0.83)。而体外消化法中,酚酸与各化学抗氧化值的相关性(R2>0.68)明显高于化学提取法(R2>0.03)。

Abstract: The effect of chemical extraction ( i.e., extracts) and in vitro digestion ( i.e., digesta) method on the polyphenol content of Lycium ruthenicum Murr was investigated in this paper. Four different methods including DPPH, FRAP, ABTS, and ORAC were used to measure its antioxidant activity.The results showed that digesta had more free phenolic acids ( FPA) , but less total phenolic content ( TPC) and total anthocyanin content ( TAC) than extracts.The antioxidant activity of the extracts was higher than digesta.The correlations were high between TPC, TAC and chemical antioxidant activity ( R2> 0.83) .FPA were better correlated with the chemical antioxidant assays in digesta ( R2> 0.68) than extracts ( R2> 0.03) .