【摘要】 为了研究诃子有效部位在体外模拟体内主要消化道环境中抗氧化活性的变化趋势与规律,本文对诃子有效部位经体外模拟体内主要消化道环境(口腔、胃、小肠)中处理后抗氧化活性(总多酚、总还原力、FRAP法抗氧化能力、DPPH自由基清除能力及总抗氧化能力)的变化进行了研究。结果表明,经人工模拟口腔环境处理后,诃子有效部位抗氧化活性显著降低(总多酚、总还原力、FRAP法抗氧化能力和DPPH自由基清除能力p<0.01,总抗氧化能力p<0.05);经人工模拟胃环境处理后,其抗氧化活性显著提高(p<0.01);经人工模拟小肠环境处理后,其抗氧化活性显著降低(总多酚、总还原力、FRAP法抗氧化能力和DPPH自由基清除能力p<0.01,总抗氧化能力p<0.05)。本文为后续在体内环境进行功能食品实验提供参考。更多还原

【Abstract】 In order to study the antioxidant variation of the effective fraction from TCR in simulated in vivo digestive tract environment,the effective fraction from TCR were immersed by conditions of mainly digestive tract( mouth,stomach and small intestine). The antioxidant activities of the effective fraction from TCR were studied by measuring total polyphenols,total reducing power,ferric reducing antioxidant power,free radical scavenging activity of DPPH and total antioxidant.The results indicated that antioxidant activities of the effective fraction of TCR were significantly reduced after immersed by artificial saliva( total polyphenols,total reducing power,ferric reducing antioxidant power,free radical scavenging activity of DPPH p < 0.01,total antioxidant p < 0.05). While its antioxidant capacities were conspicuously increased after by artificial gastric juice( p < 0.01). Last,its antioxidant capacities were remarkably declined after immersed by artificial intestinal juice( total polyphenols,total reducing power,ferric reducing antioxidant power,free radical scavenging activity of DPPH p < 0.01,total antioxidant p <0.05).This study offered the reference for further research of functional food in vivo.更多还原