摘要
【目的】黄精炮制的关键是蒸制,探讨蒸制时间对滇黄精抗氧化活性及对胆酸盐、胆固醇的吸附效果,为开发滇黄精功能性产品提供参考。【方法】用自然干燥样做比对,探讨蒸制不同时间滇黄精水溶性成分的抗氧化活性;模拟胃肠道环境下探讨蒸制不同时间滇黄精吸附胆酸盐(参比考来烯胺)、胆固醇(比对自然干燥样)的效果;采用Excel进行组间单因素方差分析。【结果】滇黄精随蒸制时间的延长,水溶性成分的还原能力、清除DPPH自由基、清除羟基自由基(·OH)、抑制超氧阴离子自由基(O2^-·)的能力也逐渐增大;蒸制时间越长,模拟胃肠道环境吸附胆酸盐能力也越大;蒸制96 h吸附胆酸盐的能力与参照品考来烯胺差异不显著(P=0.077);蒸制时间的长短不影响吸附胆固醇的效果。【结论】说明蒸制有利于提高滇黄精的抗氧化活性和吸附胆酸盐的能力,蒸制48 h较为适合。
【Objective】Steaming is key process for Polygonatum sibiricum products.Different steaming time was studied in antioxidation and adsorption efficiencies of sodium cholate and cholesterol which provided reference for development of functional Polygonatum sibiricum products.【Method】Compared with natural drying samples,the antioxidation of water-soluble components in different steaming time were discussed.Adsorption efficiencies of sodium cholate(using cholestyramine as standard sample)and cholesterol(using natural drying samples as standard sample)were comparatively studied in vitro simulated gastrointestinal tract environment experiment.Measurement groups data were analyzed using ANOVA by excel.【Result】The antioxidation activity of water-soluble components,DPPH radical scavenging efficiencies,scavenging hydroxyl radical(·OH)efficiencies,inhibition efficiencies of superoxide anion radical(O2^-·),sodium cholate adsorption efficiencies gradually increased with steaming time.Sodium cholate adsorption efficiencies between 96 hours steamed products and colestyramine(reference standard)had no obvious difference(P=0.077).【Conclusion】Steaming could improve antioxidant activity and absorbility of sodium cholate and cholesterol in Polygonatum kingianum,and 48 hours was optimum steaming time.
作者
刘品华
冯亚娟
潘焦
袁加丽
杨芬
刘明研
LIU Pin-hua;FENG Ya-juan;PAN Jiao;YUAN Jia-li;YANG Fen;LIU Ming-yan(College of Chemistry and Environmental Science,Qujing Normal University,Yunnan Qujing 655011,China;Baise Agriculture School,Guangxi Baise 533000,China)
出处
《西南农业学报》
CSCD
北大核心
2020年第3期547-554,共8页
Southwest China Journal of Agricultural Sciences
基金
云南煜欣农林生物科技有限公司校企合作项目
曲靖师范学院资源与环境化学重点实验室(SYS2010BX01)
云南省大学生创新创业训练计划项目(教高司函[2017]40号)。
关键词
滇黄精
蒸制
抗氧化活性
胆酸盐
胆固醇
Polygonatum kingianum
Steaming
antioxidation activity
Sodium cholate
Cholesterol
作者简介
刘品华(1963-),男,教授,研究方向为食品化学、食品分析,E-mail:406051584@qq.com;通讯作者:刘明研,E-mail:249788767@qq.com。
