板栗壳原花青素稳定性、结构分析及体外消化-《中国调味品》

文章信息/Info

Title:: The stability, in vitro digestion and structure identification of proanthocyandins from Chinese chestnut (Castaneamollissima Blume) shells

摘要:: 板栗壳含有多种多酚类物质，为了充分利用板栗壳资源，本文研究了光照、温度、pH及金属离子对板栗壳粗提物中原花青素稳定性的影响；利用HPLC-MS）对粗提物中原花青素进行结构表征和种类鉴定；通过建立模拟胃和小肠消化环境的体外消化模型，探究原花青素在人体中的消化情况。结果表明：原花青素对光和热不稳定，当温度高于60℃时，其结构被破坏；原花青素在弱酸及中性溶液中稳定，在金属离子Fe3+、Fe2+、Ba2+存在的条件下被降解。通过HPLC-MS，将质荷比及二级质谱碎片离子与已报道文献进行对比，鉴定出粗提物中含有没食子酸、儿茶素、没食子儿茶素和B型原花青素二聚体。体外消化模拟实验表明原花青素在胃及小肠中消化率达到18.7%和20.5%。总的来说，板栗壳原花青素是一种可消化的天然抗氧化剂来源，可一定的开发价值。

Abstract:: The Chinese chestnut (Castanea mollissima Blume) shell presented a variety of phenolic acids, proanthocyanidins are a class of substances with antioxidant properties. In order to make full use of the chestnut shell resources, the effect of light, temperature, pH and metal ions on the stability of proanthocyanidins of the chestnut shell extraction was investigated. the phenolic composition was identified by High performance liquid chromatography-mass spectrometry (HPLC-MS). In addition, a sequential in vitro digestion procedure, which simulated the conditions of stomach and intestine was used to evaluate the digestibility of proanthocyanidins. Experimental results showed similar trends in light and temperature, which suggested proanthocyanidins were unstable to light and heat and its structure had been destroyed when the temperature above 60℃. However, proanthocyanidins had high stability in weak acid or neutral solution, and had been degraded in the presence of metal ions Fe3+、Fe2+、Ba2+ . A total of four compounds (gallic acid、catechin、gallic catechin、B-type proanthocyanidin) were estimated by HPLC-MS. In vitro digestion experiment indicated proanthocyanidins were not decomposed in the oral and the digestibility in stomach and intestine was 18.7% and 20.5%, respectively. In general, the proanthocyanidins from chestnut shell could be used as source of natural antioxidant with potential applications in various food, condiments and food additives