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食品与发酵工业  2021, Vol. 47 Issue (20): 133-140    DOI: 10.13995/j.cnki.11-1802/ts.027008
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
体外模拟消化对黑米复配粥多酚、黄酮、花青素及协同抗氧化活性的影响
朱仁威1,2, 敦惠瑜2, 刘婷3, 陆俊2*
1(铜仁学院 材料与化学工程学院,贵州 铜仁,554300)
2(中南林业科技大学 食品科学与工程学院,湖南 长沙,410003)
3(中国检验认证集团湖南有限公司,湖南 长沙,410003)
Effects of in vitro simulated digestion on polyphenol, flavonoid anthocyanin and synergistic antioxidant activity of composite black rice porridge
ZHU Renwei1,2, DUN Huiyu2, LIU Ting3, LU Jun2*
1(College of Materials and Chemical Engineering, Tongren University, Tongren 554300, China)
2(College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410003, China)
3(China Certification & Inspection Group Hunan Co. Ltd., Changsha 410003, China)
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摘要 该研究采用体外模拟消化的方法对黑米、黑麦、黑豆、紫米、红米及其以不同比例搭配熬制的复合米粥进行处理,检测其黄酮、多酚及花青素含量的变化及其DPPH自由基清除活性,利用等辐射分析法研究复合粥中2种食材的抗氧化活性、相互作用。结果表明,经过体外模拟消化处理后,5种单一食材粥和4种复配粥的多酚、黄酮含量均显著提高,但花青素含量呈下降趋势。DPPH自由基清除能力则显著提升,尤其以质量比3∶1的黑米黑麦粥抗氧化活性最强,IC50值为0.48 mg/mL。2种食材在复配米粥中的相互作用结果表明,经过消化处理后的黑米紫米粥、黑米黑麦粥和黑米红米粥均在质量比为3∶1时,显示出很好的的协同抗氧化作用,而不同比例的黑米黑豆粥在消化前后均表现为拮抗作用,该研究结果为有色米粥的开发利用提供参考。
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朱仁威
敦惠瑜
刘婷
陆俊
关键词:  黑米  复配粥  体外模拟消化  抗氧化  相互作用    
Abstract: This study adopts in vitro simulated digestion method to prepare the porridge of black rice, rye, black beans, brown rice, red rice and their composite porridge with different proportions of these materials, and determine the content of polyphenols, flavonoids, anthocyanins and DPPH radical scavenging capacity, and the synergistic antioxidant activity as well. The results showed that after simulated digestion in vitro, the contents of polyphenols and flavonoids in five kinds of single ingredients and four kinds of composite porridge were all significantly increased, but the content of anthocyanin was decreased. The DPPH radical scavenging ability was significantly increased, especially for the ratio of black rice and rye porridge was 3∶1 shown the highest antioxidant activity with IC50 values of 0.48 mg/mL. Two ingredients in the distribution of rice porridge interaction results showed that after simulated digestion treatment, the three composite porridge included black rice and purple rice, black rice and rye, black rice and red rice in the ratio of 3∶1 all showed a good synergistic antioxidant effect. However, the porridge of all proportions of black rice and black bean whatever simulated digestion or not exhibit antagonism effect. The study results provide a reference for the development and utilization of colored rice porridge.
Key words:  black rice    composite porridge    simulated digestion in vitro    antioxidant    interaction
收稿日期:  2021-02-06      修回日期:  2021-03-15           出版日期:  2021-10-25      发布日期:  2021-11-18      期的出版日期:  2021-10-25
基金资助: 湖南省教育厅科学研究项目(17B283);湖南省科技创新平台与人才计划项目(2019TP1029)
作者简介:  硕士研究生,实验师(陆俊副教授为通讯作者,E-mail:690056167@qq.com)
引用本文:    
朱仁威,敦惠瑜,刘婷,等. 体外模拟消化对黑米复配粥多酚、黄酮、花青素及协同抗氧化活性的影响[J]. 食品与发酵工业, 2021, 47(20): 133-140.
ZHU Renwei,DUN Huiyu,LIU Ting,et al. Effects of in vitro simulated digestion on polyphenol, flavonoid anthocyanin and synergistic antioxidant activity of composite black rice porridge[J]. Food and Fermentation Industries, 2021, 47(20): 133-140.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.027008  或          http://sf1970.cnif.cn/CN/Y2021/V47/I20/133
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