食品科学2016，Vol.37Issue(13)：1-5,5.DOI:10.7506/spkx1002-6630-201613001
多酚化合物体外模拟消化的稳定性分析
Stability of Polyphenols during in Vitro Digestion
摘要
Abstract
The aims of this study were to investigate the stability of 7 polyphenols during in vitro digestion. The changes in seven polyphenol standards at different phases of gastrointestinal (GI) digestion were estimated by an HPLC method. The results showed that no significant changes were observed in phenolic acid compounds in gastric digestion;however, flavonoids compounds decreased significantly. Except ferulic acid andр-hydroxy benzoic acid, the amounts of all phenolic compounds investigated were decreased significantly in intestinal phase and at the same time, chlorogenic acid were transformed into new compounds. The mixed standards had no significant changes during gastric digestion. However, epicatechin and gallic acid were significantly reduced to 76.96%and 50.30%, respectively after intestinal digestion, while 5 other phenolic compounds did not change noticeably.关键词
酚类化合物/体外模拟消化/高效液相色谱Key words
polyphenols/in vitro digestion/high performance liquid chromatography (HPLC)分类
轻工业引用本文复制引用
李俶,王谢祎,翟宇鑫,戴涛涛,陈军,刘继延,刘成梅..多酚化合物体外模拟消化的稳定性分析[J].食品科学,2016,37(13):1-5,5.基金项目
国家自然科学基金地区科学基金项目（31460394）；江西省科技支撑计划项目 （）
