【摘要】 为探究不同消化方法所用的消化条件对腌榨菜叶酚类物质生物可及性的影响，用6种不同体外模拟消化方法（分别简称为M1～M6）分别对腌榨菜叶进行口腔、胃和肠消化，评估了这些方法对腌榨菜叶酚类物质及抗氧化活性的影响。结果表明，6种不同体外消化方法对腌榨菜叶酚类物质含量及抗氧化活性的影响有所不同，M1和M6消化后总酚、黄酮、花青素和单宁含量，以及ABTS、DPPH自由基清除能力和铁离子还原能力（FRAP）均显著增加（p<0.05）;M2和M3消化后总酚、黄酮和单宁含量，以及DPPH自由基清除能力显著增加，花青素含量和ABTS自由基清除能力显著降低，但FRAP变化趋势相反，前者显著增加，后者显著降低；M4消化后总酚、黄酮、花青素和单宁含量，以及ABTS自由基清除能力和FRAP均显著降低，DPPH自由基清除能力显著增加；M5消化后总酚和单宁含量，以及DPPH自由基清除能力均显著增加，黄酮和花青素含量，以及ABTS自由基清除能力显著降低，而FRAP差异不显著（p>0.05）。经不同方法消化的腌榨菜叶的酚类物质含量与其抗氧化活性之间存在显著的相关性。更多还原

【Abstract】 To explore the effect of the conditions used in different in vitro digestion models on the bioaccessibility of phenolics in pickled tuber mustard leaf,six static models(referred to as M1～M6) were followed to study the in vitro simulated gastrointestinal digestion,including oral,gastric and intestinal phases. Effects of different models on the phenolics contents and antioxidant activities of pickled tuber mustard leaves were evaluated. Results showed that different in vitro digestion models had different effects on phenolic contents and antioxidant activities of pickled tuber mustard leaves. After M1 and M6 digestion,the leaves had higher contents of total phenols,flavonoids,anthocyanins and tannins,their antioxidant activities measured by ABTS,DPPH and FRAP assays were also significantly increased(p<0.05). After M2 and M3 digestion,the leaves had higher contents of total phenols,flavonoids and tannins,while the anthocyanins content was lower. The DPPH radical scavenging ability was significantly increased,but the ABTS radical scavenging ability significantly decreased. The contents of total phenols,flavonoids,anthocyanins and tannins,and the values of ABTS radical scavenging ability and FRAP were significantly decreased,while DPPH radical scavenging ability was significantly increased after M4 digestion. When subjecting to M5digestion,the contents of total phenols and tannins and the scavenging ability of DPPH radical were significantly increased,the contents of flavonoids and anthocyanins and the scavenging ability of ABTS radical were significantly decreased,but FRAP had no significant difference(p>0.05). There was a significant correlation between phenolic content and antioxidant activity of pickled tuber mustard leaves digested by different models.更多还原