Citation: | YE Chaoyue, FAN Haoan, BAO Haimei, et al. Effects of Simulated Gastrointestinal Digestion on Active Components and Antioxidant Activity of Fermented Tea (Camellia sinensis) Jiaosu in Vitro[J]. Science and Technology of Food Industry, 2021, 42(18): 64−72. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021010099. |
[1] |
刘加友, 王振斌. 微生物酵素食品研究进展[J]. 食品与发酵工业,2017,42(1):273−276. [Liu Jiayou, Wang Zhenbin. Research progress on microbial ferment food[J]. Food and Fermentation Industries,2017,42(1):273−276.
|
[2] |
毛建卫, 吴元锋, 方晟. 微生物酵素研究进展[J]. 发酵科技通讯,2010,39(3):42−44. [Mao Jianwei, Wu Yuanfeng, Fang Sheng. Research progress on microbial ferment[J]. Bulletin of Fermentation Science and Technology,2010,39(3):42−44. doi: 10.3969/j.issn.1674-2214.2010.03.018
|
[3] |
范昊安, 沙如意, 方晟, 等. 苹果梨酵素发酵过程中的褐变与抗氧化活性[J]. 食品科学,2020,41(14):116−123. [Fan Haoan, Sha Ruyi, Fang Sheng, et al. Browning and antioxidant activity of apple-pear jiaosu during fermentation[J]. Food Science,2020,41(14):116−123. doi: 10.7506/spkx1002-6630-20190515-151
|
[4] |
赵芳芳, 莫雅雯, 蒋增良, 等. 功能性微生物酵素产品的研究进展[J]. 食品与发酵工业,2017,42(7):283−287. [Zhao Fangfang, Mo Yawen, Jiang Zengliang, et al. Research progress of functional microbial enzyme products[J]. Food and Fermentation Industries,2017,42(7):283−287.
|
[5] |
李艳春, 陈志鹏, 林伟伟, 等. 茶树连作障碍形成机制及调控措施研究进展[J]. 生态科学,2019,38(5):225−232. [Li Yanchun, Chen Zhipeng, Lin Weiwei, et al. Research progress on the formation mechanism and regulation measures of continuous cropping obstacle of tea plant[J]. Ecological Science,2019,38(5):225−232.
|
[6] |
Wu T, Guo Y, Liu R, et al. Black tea polyphenols and polysaccharides improve body composition, increase fecal fatty acid, and regulate fat metabolism in high-fat diet-induced obese rats[J]. Food & Function,2016:2469.
|
[7] |
周金伟, 陈雪, 易有金, 等. 不同类型茶叶体外抗氧化能力的比较分析[J]. 中国食品学报,2014,14(8):262−269. [Zhou Jinwei, Chen Xue, Yi Youjin, et al. Comparative analysis on antioxidant capacities of different types of fermented teas in vitro[J]. Journal of Chinese Institute of Food Science and Technology,2014,14(8):262−269.
|
[8] |
徐歆. 紫娟茶原花青素分离提纯、组分鉴定及肠胃稳定性研究[D]. 武汉: 湖北工业大学, 2019.
Xu X. Study on separation, purification, component identification and gastrointestinal stability of proanthocyanidins from Zijuan tea[D]. Wuhan: Hubei University of Technology, 2019.
|
[9] |
金亮, 李小白, 丁华侨, 等. 不同种类茶叶抗氧化活性及茶汤颜色参数比较[J]. 中国食品学报,2016,16(2):242−250. [Jin Liang, Li Xiaobai, Ding Huaqiao, et al. Comparison on antioxidant activity and color parameters for different types of tea[J]. Journal of Chinese Institute of Food Science and Technology,2016,16(2):242−250.
|
[10] |
刘静敏, 史静兰, 鲁江, 等. 体外模拟胃肠消化过程中四种茶叶活性成分及抗氧化性变化规律[J]. 食品工业科技,2020,41(1):301−306. [Liu Jingmin, Shi Jinglan, Lu Jiang, et al. Changes of active constituents and antioxidant properties of four kinds of tea during gastrointestinal digestion in vitro[J]. Science and Technology of Food Industry,2020,41(1):301−306.
|
[11] |
薛宏坤, 谭佳琪, 王瑜, 等. 体外消化对蓝莓提取物抗氧化、抗癌及组分的影响[J]. 精细化工,2019,36(3):461−468. [Xue Hongkun, Tan Jiaqi, Wang Yu, et al. Effects of in vitro digestion on antioxidant activity, anti-cancer activity and composition of blueberry extracts[J]. Fine Chemicals,2019,36(3):461−468.
|
[12] |
陈希苗, 李美英, 许秋莉, 等. 体外模拟胃肠消化中山楂多酚及抗氧化活性的变化[J]. 食品科学,2019,40(5):31−37. [Chen Ximiao, Li Meiying, Xu Qiuli, et al. Changes in polyphenol contents and antioxidant activity in hawthorn (Crataegus pinnatifida Bunge) during simulated gastrointestinal digestion[J]. Food Science,2019,40(5):31−37. doi: 10.7506/spkx1002-6630-20170930-447
|
[13] |
从彦丽, 彭梦雪, 刘冬, 等. 柑橘在体外模拟胃肠消化过程中总多酚、总黄酮及总抗氧化活性的变化规律[J]. 食品科学,2016,37(17):96−103. [Cong Yanli, Peng Mengxue, Liu Dong, et al. Changes in total polyphenols, total flavonoids and antioxidant activity of citrus during in vitro gastrointestinal digestion process[J]. Food Science,2016,37(17):96−103. doi: 10.7506/spkx1002-6630-201617016
|
[14] |
Tagliazucchi D, Verzelloni E, Bertolini D, et al. In vitro bio-accessibility and antioxidant activity of grape polyphenols[J]. Food Chemistry,2010,120(2):599−606. doi: 10.1016/j.foodchem.2009.10.030
|
[15] |
王谢祎, 翟宇鑫, 李倩, 等. 南酸枣在模拟消化过程中抗氧化活性及多酚含量分析[J]. 食品科学,2016,37(11):7−11. [Wang Xieyi, Zhai Yuxin, Li Qian, et al. Changes in antioxidant activity and phenol content in Choerospondias axillaris fruits during simulated gastrointestinal digestion[J]. Food science,2016,37(11):7−11. doi: 10.7506/spkx1002-6630-201611002
|
[16] |
徐洪宇, 蒯宜蕴, 詹壮壮, 等. 果皮中酚类物质含量、抗氧化活性及在体外消化过程中成分的变化[J]. 食品科学,2019,40(15):23−30. [Xu Hongyu, Kuai Yiyun, Zhan Zhuangzhuang, et al. Phenolic contents and antioxidant activity of fruit peels and changes in phenolic composition during in vitro simulated digestion[J]. Food Science,2019,40(15):23−30. doi: 10.7506/spkx1002-6630-20180806-046
|
[17] |
黎海彬. 山楂中有效成分含量测定的研究[J]. 食品科学,2008,29(8):475−477. [LI Haibin. Study on determination of effective Ingredients in crataegus pinatigide bge[J]. Food Science,2008,29(8):475−477. doi: 10.3321/j.issn:1002-6630.2008.08.110
|
[18] |
赵平, 刘俊英, 张月萍. 香草醛法测定原花青素物质的量浓度[J]. 中国食品添加剂,2011(3):219−224. [Zhao Ping, Liu Junying, Zhang Yueping. Determination of proanthocyanidins molar concentration using vanillin[J]. China Food Additives,2011(3):219−224. doi: 10.3969/j.issn.1006-2513.2011.03.038
|
[19] |
梁冬松, 王芳, 韦炎冶, 等. 高效液相色谱法同时测定发酵前后白参菌茶中六种活性成分[J]. 食品与发酵工业,2020,46(8):234−238. [Liang Dongsong, Wang Fang, Wei Yanye, et al. Simultaneous determination of changes in six active ingredients in Schizophyllum communeh fermented tea by HPLC[J]. Food and Fermentation Industries,2020,46(8):234−238.
|
[20] |
Pinteus S, Silva J, Alves C, et al. Cytoprotective effect of seaweeds with high antioxidant activity from the peniche coast (Portugal)[J]. Food Chemistry,2017,218:591−599. doi: 10.1016/j.foodchem.2016.09.067
|
[21] |
Arnao M B, Cano A, Acosta M. The hydrophilic and lipophilic contribution to total antioxidant activity[J]. Food Chemistry,2001,73(2):239−244. doi: 10.1016/S0308-8146(00)00324-1
|
[22] |
Tohidi B, Rahimmalek M, Arzani A. Essential oil composition, total phenolic, flavonoid contents, and antioxidant activity of thymus species collected from different regions of Iran[J]. Food Chemistry,2017,220:153−161. doi: 10.1016/j.foodchem.2016.09.203
|
[23] |
李茹, 朱毅. 体外模拟胃、肠消化对萝卜苗中活性物质、抗氧化功能及代谢差异物的影响[J]. 中国食品学报,2019,19(4):61−71. [Li Ru, Zhu Yi. Effect of simulated gastrointestinal digestion in vitro on active substances, antioxidant function and differential metabolites of radish sprouts[J]. Journal of Chinese Institute of Food Science and Technology,2019,19(4):61−71.
|
[24] |
李俶, 王谢祎, 翟宇鑫, 等. 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. [Li Shu, Wang Xieyi, Zhai Yuxin, et al. Stability of polyphenols during in vitro digestion[J]. Food Science,2016,37(13):1−5. doi: 10.7506/spkx1002-6630-201613001
|
[25] |
谭和平, 邹燕, 叶善蓉, 等. 茶叶中的多酚类物质及其分析方法综述[J]. 中国测试技术,2008(4):4−11. [Tan Heping, Zou Yan, Ye Shanrong, et al. Review of tea polyphenols analyses for tea[J]. China Measurement & Testing Technology,2008(4):4−11.
|
[26] |
Record I R, Lane J M. Simulated intestinal digestion of green and black teas[J]. Food Chemistry,2001,73(4):481−486. doi: 10.1016/S0308-8146(01)00131-5
|
[27] |
Tenore G C, Campiglia P, Giannetti D, et al. Simulated gastrointestinal digestion, intestinal permeation and plasma protein interaction of white, green, and black tea polyphenols[J]. Food Chemistry,2015,169(feb. 15):320−326.
|
[28] |
Green R J, Murphy A S, Schulz B, et al. Common tea formulations modulatein vitro digestive recovery of green tea catechins[J]. Molecular Nutrition & Food Research,2007,51(9):1152−1162. doi: 10.1002/mnfr.200700086
|
[29] |
Mochizuki M, Yamazaki S I, Kano K, et al. Kinetic analysis and mechanistic aspects of autoxidation of catechins[J]. Biochim Biophys Acta,2002,1569(1-3):35−44. doi: 10.1016/S0304-4165(01)00230-6
|
[30] |
葛艳琳. 山葡萄皮花青素超声波辅助提取及抗氧化活性研究[J]. 食品研究与开发,2018,39(10):48−55. [Ge Yanlin. Ultrasonic assisted extraction technology and its antioxidant activity of Vitis amurensis Rupr skin anthocyanin[J]. Food Research and Development,2018,39(10):48−55. doi: 10.3969/j.issn.1005-6521.2018.10.010
|
[31] |
万红霞, 孙海燕, 熊云霞, 等. 体外模拟胃肠消化过程中苹果和梨的抗氧化活性变化[J]. 广州城市职业学院学报,2019,13(3):68−73. [Wan Hongxia, Sun Haiyan, Xiong Yunxia, et al. Changes in antioxidant activity of apples and pears during in vitro simulated digestion process[J]. Journal of Guangzhou City Polytechnic,2019,13(3):68−73. doi: 10.3969/j.issn.1674-0408.2019.03.013
|
[32] |
王振帅, 陈善敏, 信思悦, 等. 朝鲜蓟花苞汁总酚、总黄酮、抗氧化性比较及体外模拟胃肠消化特性[J]. 食品科学,2019,40(19):136−142. [Wang Zhenshuai, Chen Shanmin, Xin Siyue, et al. Total phenols and flavonoids and antioxidant activity of artichoke (Cynara scolymus L.) bud juices before and after gastrointestinal digestion in vitro[J]. Food Science,2019,40(19):136−142. doi: 10.7506/spkx1002-6630-20181015-147
|
1. |
韩雪,刘磊,樊志伟. 针刺联合通幽汤对痰瘀互结型食管癌术后患者康复的影响及机制. 北京中医药. 2024(01): 48-52 .
![]() | |
2. |
詹海玲,赵瑾,潘美杉,任青,青艳,王同为. 基于文献计量的管花肉苁蓉研究态势分析. 农村经济与科技. 2024(01): 27-30 .
![]() | |
3. |
匡怡,张晨,李雯. 益胃健脾方治疗脾肾亏虚型身高发育迟缓的疗效分析. 深圳中西医结合杂志. 2024(07): 49-51 .
![]() | |
4. |
黄卫勇,刘可普,张新响. 香菊胶囊联合糠酸莫米松治疗慢性鼻窦炎的效果. 菏泽医学专科学校学报. 2024(02): 59-61 .
![]() | |
5. |
卢迁,周远军. 黄芪当归汤对晚期肺癌化疗患者肿瘤标志物及骨髓抑制的影响. 智慧健康. 2024(11): 96-99 .
![]() | |
6. |
赵丽,张娟,徐晓琴,卿德刚,刘天志,孙宇. 响应面法优化肉苁蓉玫瑰花片配方研究. 食品与发酵科技. 2024(03): 42-48 .
![]() | |
7. |
Xiang Li,Xiao Xu,Ying Dong,Shusheng Fan,Xueyang Ren,Yuan Zheng,Jiamu Ma,Feng Zhang,Qingyue Deng,Xianxian Li,Yingyu He,Mengyu Sun,Wei Liu,Mengxia Li,Qing Xia,Yan Zhang,Gaimei She. Fufang E'jiao Jiang's effect on immunity, hematopoiesis, and angiogenesis via a systematic “compound-effect-target” analysis. Food Science and Human Wellness. 2024(05): 2813-2832 .
![]() |
|
8. |
方逸倩,史培,张治峰,李红亮,李佳. 药食同源中药肉苁蓉中苯乙醇苷的研究进展. 食品工业. 2024(11): 281-285 .
![]() | |
9. |
赵丽,徐晓琴,张娟,卿德刚,刘天志,孙宇. 肉苁蓉玫瑰花口服液增强免疫力作用的研究. 食品与发酵科技. 2023(05): 58-63 .
![]() | |
10. |
赵志恒,毕经会,叶诗洁,黄永康,闵婷,王宏勋,王丽梅. 基于网络药理学和分子对接探究黄芪-女贞子治疗免疫缺陷病的作用机制. 食品工业科技. 2022(03): 374-383 .
![]() | |
11. |
张佳佳. 蒙药肉苁蓉的药理作用及临床应用研究. 中国民族医药杂志. 2022(05): 53-55 .
![]() | |
12. |
周亚西,周士琦,冯朵,闫文杰. 肉苁蓉生物活性成分及其免疫功效研究进展. 食品科技. 2022(06): 133-139 .
![]() | |
13. |
甄亚钦,范帅帅,支雅婧,田伟,麻景梅,牛丽颖. 基于UPLC指纹图谱及多成分含量测定的肉苁蓉药材质量控制研究. 中国中医药信息杂志. 2021(03): 81-86 .
![]() | |
14. |
支雅婧,甄亚钦,田伟,麻景梅,牛丽颖. 肉苁蓉化学成分和药理作用研究进展及质量标志物(Q-Marker)的预测分析. 中草药. 2021(09): 2758-2767 .
![]() | |
15. |
郝姗姗,陈素梅,闫东海,陈明霞,韩雅慧,易斌. 肉苁蓉在化妆品中的应用研究进展. 日用化学品科学. 2021(09): 36-41 .
![]() |