四川师范大学学报（自然科学版）2026，Vol.49Issue(2)：208-218,11.DOI:10.3969/j.issn.1001-8395.2026.02.006
紫色马铃薯多酚提取物的体外模拟消化特性及其体外发酵对短链脂肪酸(SCFAs)影响的研究
Study on the Simulated Digestion Characteristics of Polyphenol Extracts from Purple Potato and its Impact on Short-Chain Fatty Acids(SCFAs)Production during in vitro Fermentation
摘要
Abstract
Purple potatoes are rich in phenolic compounds,which exhibit anti-inflammatory,antioxidant,and immunomodula-tory properties,and their physiological benefits are increasingly recognized.However,research on the antioxidant activity of purple potato polyphenols during digestion,the changes in active components,and their effects on gut health remains limited.This study fo-cuses on the polyphenolic extract from purple potatoes,investigating the changes in DPPH radical scavenging activity of DPPH through simulated in vitro gastrointestinal digestion.We employed UHPLC-HRMS technology to identify and analyze the polyphenolic compounds during the gastric and intestinal digestion phases.Additionally,three different concentrations of polyphenols were tested in continuous in vitro digestion and fermentation experiments,with GC-MS used to measure the short-chain fatty acids(SCFAs)in the fermentation products.The results indicated a significant decrease in radical scavenging activity of DPPH after simulated gastrointesti-nal digestion(P＜0.05).Notably,the changes in phenolic compounds were particularly pronounced between the gastric and small in-testinal digestion stages.Specifically,the contents of seven polyphenolic monomers,including trans-4-coumaric acid and trans-ferulic acid,significantly increased(P＜0.01),while the contents of sixteen polyphenolic monomers,such as neochlorogenic acid and cryptochlorogenic acid,significantly decreased(P＜0.01)from the stomach to the small intestine.The in vitro fermentation re-sults showed a significant reduction in the pH of the fermentation liquid(P＜0.05),and medium to high doses of purple potato poly-phenols significantly enhanced the levels of acetic acid,propionic acid,and total acids(P＜0.05).This study elucidates the struc-tural changes of purple potato polyphenols after simulated gastrointestinal digestion and their positive effects on gut health,providing a theoretical basis for the development and application of purple potatoes as functional food ingredients.关键词
紫色马铃薯/多酚/体外模拟消化/体外模拟发酵/UHPLC-HRMS/GC-MSKey words
purple potato/polyphenols/in vitro simulated digestion/in vitro simulated fermentation/UHPLC-HRMS/GC-MS分类
轻工纺织引用本文复制引用
陈佳誉,黄亚兰,杨春梅,黄刚,曾子贤,张宏,李琪..紫色马铃薯多酚提取物的体外模拟消化特性及其体外发酵对短链脂肪酸(SCFAs)影响的研究[J].四川师范大学学报（自然科学版）,2026,49(2):208-218,11.基金项目
四川省科技厅重点研发项目(2024YFFK0282)、成都市科技局技术创新研发项目(2024-YF05-00813-SN)、四川师范大学实验技术与管理项目(SYJS2023015)和四川省市场监管局项目(SCSJZ2022006) （2024YFFK0282）
