消化(炼金术)
开枪
竹笋
化学
食品科学
阿布茨
DPPH
芦丁
多酚
竹子
植物
抗氧化剂
色谱法
生物化学
生物
有机化学
原材料
作者
Jianping Xiao,Anping Li,Yumei Tang,Dongyang Li,Pei Yang,Hexingzi Cheng
摘要
Summary In this work, the release pattern of bound phenolics in salt‐dried bamboo shoots (SDBS), steamed dried bamboo shoots (TDBS), fumigation dried bamboo shoots (UDBS) and fermentation dried bamboo shoots (FDBS) during simulated in vitro digestion was studied. The result exhibited that polyphenols in dried bamboo shoots (DBS) mainly existed in the form of bound phenolics, amongst them the content of FDBS was the highest, followed by SDBS and TDBS, and UDBS was the lowest. In addition, release amounts of bound phenolics in SDBS, TDBS, UDBS and FDBS after gastrointestinal digestion were significantly higher than that after gastric digestion, accounting for 19.61%, 19.40%, 45.64% and 19.66% of the total, respectively. Moreover, IC 50 values for scavenging ability of DPPH and ABTS radicals by gastric and gastrointestinal digestion supernatant for DBS were in a descending order: FDBS, UDBS, SDBS and TDBS. Rutin, p ‐coumaric and ferulic acid were discovered to be the predominant compounds in digestion supernatant. Trustworthy, fluorescence microscope pictures of DBS at different digestion stages further confirmed the release regularity of bound phenolics. Therefore, these findings could provide a theoretical support for the optimal processing of DBS.
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