Stability of polyphenols during in vitro digestion

被引：0

作者：

Li, Ti ^{[1
]}

Wang, Xieyi ^{[1
]}

Zhai, Yuxin ^{[1
]}

Dai, Taotao ^{[1
]}

Chen, Jun ^{[1
]}

Liu, Jiyan ^{[2
]}

Liu, Chengmei ^{[1
]}

机构：

[1] State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang,330047, China

[2] Jiangxi Qiyunshan Food Co. Ltd., Ganzhou,341000, China

来源：

Shipin Kexue/Food Science | 2016年 / 37卷 / 13期

关键词：

Benzoic acid - Flavonoids - Phenols;

D O I：

10.7506/spkx1002-6630-201613001

中图分类号：

O62 [有机化学]; TQ [化学工业];

学科分类号：

070303 ; 0817 ; 081704 ;

摘要：

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 and -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. © 2016, China Food Publishing Company. All right reserved.

引用

页码：1 / 5

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