红仁核桃内种皮提取物体外模拟消化的抗氧化活性研究

Antioxidant Activity of Inner Seed Coat Extract of Red Kernel Walnut Simulated Digestion in Vitro

摘要: 为研究红仁核桃内种皮消化后总酚、总黄酮活性物质在口腔、胃、小肠中的含量变化及抗氧化情况。通过对口腔、胃、小肠体外模拟对红仁核桃内种皮提取物进行消化，分别在胃、肠消化0 min、30 min、60 min、90 min、120 min后取样，测定红仁核桃内种皮在不同消化阶段总酚、总黄酮的变化以及在不同消化阶段的DPPH自由基清除能力、ABTS自由基清除能力。研究表明：经口腔模拟消化后，红仁核桃内种皮总酚、总黄酮含量以及抗氧化活性与消化前相比略微下降；经胃模拟消化后，红仁核桃内种皮总酚、总黄酮含量以及抗氧化活性与消化前相比显著上升(P < 0.05)；而经过小肠模拟消化后，红仁核桃内种皮总酚、总黄酮含量以及抗氧化活性与消化前相比显著下降(P < 0.05)。

Abstract: This study aimed to investigate the changes in the contents of bioactive substances, namely total phenols and total flavonoids, derived from the digested inner seed coat of red kernel walnut, as well as their antioxidant properties, throughout the oral, gastric, and intestinal phases. By conducting in vitro simulated digestion of the inner seed coat extract of red walnut using oral, gastric, and intestinal models, samples were collected at 0 min, 30 min, 60 min, 90 min, and 120 min during gastric and intestinal digestion. The changes in total phenols and total flavonoids in the inner seed coat of red kernel walnut at different digestion stages, as well as its DPPH radical scavenging capacity and ABTS radical scavenging capacity at these stages, were then determined. The results showed that after oral simulated digestion, the content of total phenols, total flavonoids and antioxidant activity in the inner seed coat of red kernel walnut decreased slightly compared with that before digestion. After gastric simulated digestion, the contents of total phenols, total flavonoids and antioxidant activity in the inner seed coat of red kernel walnut increased significantly compared with those before digestion (P < 0.05). After simulated digestion in the small intestine, the contents of total phenols, total flavonoids and antioxidant activity in the inner seed coat of red kernel walnut decreased significantly compared with those before digestion (P < 0.05).