杨桃的酚类成分含量及其生物可及性与抗氧化活性

罗牡康,贾栩超,张瑞芬,刘磊,董丽红,池建伟,白亚娟,张名位

Phenolic Content, Bioavailability and Antioxidant Activity of Carambola

MuKang LUO,XuChao JIA,RuiFen ZHANG,Lei LIU,LiHong DONG,JianWei CHI,YaJuan BAI,MingWei ZHANG

表3 杨桃体外消化过程中释放入消化液中的总酚和总黄酮含量及其生物可及性

Table 3 Contents of total phenolics and flavonoids released into digestive fluid and their bioaccessibility during in vitro digestion of carambola

总酚 Total phenolic（mg GAE/100 g FW） 总黄酮 Total flavonoid（mg CE/100 g FW） 广州红杨桃 GZ 香蜜杨桃 XM 台湾蜜丝杨桃 TW 广州红杨桃 GZ 香蜜杨桃 XM 台湾蜜丝杨桃 TW 果肉中含量 Contents in fruit 234.41±7.88a 293.30±2.16b 244.29±6.98a 175.16±8.57a 278.97±5.50b 165.75±21.16a 胃消化释放量 Content released during GD 180.46±16.89b 158.52±4.26a 151.57±10.94a 164.45±2.58c 132.74±13.83b 113.06±16.92a 胃消化生物可及性 Bioaccessibility during GD (%) 76.98 54.05 62.05 93.88 47.58 68.21 胃肠消化释放量 Content released during GID 155.76±17.85c 136.59±1.11b 116.64±10.84a 148.44±11.53c 111.93±12.01b 78.47±12.63a 胃肠消化生物可及性Bioaccessibility during GID (%) 66.45 46.57 47.75 84.75 40.12 47.34