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第 36 卷第 3 期 精 细 化 工 Vol.36, No.3
201 9 年 3 月 FINE CHEMICALS Mar. 2019

生物工程
体外消化对蓝莓提取物抗氧化、抗癌及组分的影响

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薛宏坤 ，谭佳琪 ，王 瑜 ，王 鑫 3,4*
（1. 东北农业大学 工程学院，黑龙江 哈尔滨 150030；2. 东北农业大学 农学院，黑龙江 哈尔滨
150030；3. 东北农业大学 食品学院，黑龙江 哈尔滨 150030；4. 哈尔滨海关，黑龙江 哈尔滨 150028）

摘要：以蓝莓为原料，考察了体外消化前、后蓝莓提取物（总酚和花色苷）含量、抗氧化性、抗癌作用及花色
苷组成的变化，并推测了花色苷的降解途径。分别采用福林-酚法和 pH 示差法测定总酚和花色苷含量；以脂质
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体的抑制率、DPPH 和 ABTS 自由基清除能力评价体外消化前后提取物的抗氧化能力；利用高效液相色谱-电喷
雾二级质谱联用技术分析花色苷组成。结果表明，与未经消化的提取物相比，经肠道消化后样品总酚含量增加
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47.21%，花色苷含量降低 71.82%，脂质体的抑制率、DPPH 和 ABTS 自由基清除率分别提高 38.45%、29.41%
和 29.12%；对 HepG2 肝癌细胞、A549 肺癌细胞和 Hela 人宫颈癌细胞的生长抑制作用显著增加，蓝莓花色苷组
分由 12 种降为 9 种。对胃肠消化花色苷的降解过程推测发现，矢车菊素-3-葡萄糖苷降解形成槲皮素的过程与天
竺葵素-3-葡萄糖苷降解成山柰酚的过程机制相同。
关键词：体外消化；蓝莓提取物；抗氧化性；抗癌作用；花色苷组分；生物工程
中图分类号：TS255.42 文献标识码：A 文章编号：1003-5214 (2019) 03-0461-08

Effects of in vitro Digestion on Antioxidant Activity, Anti-cancer
Activity and Composition of Blueberry Extracts

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XUE Hong-kun , TAN Jia-qi , WANG Yu , WANG Xin 3,4*
（1. College of Engineering, Northeast Agricultural University, Harbin 150030, Heilongjiang, China; 2. College of
Agriculture, Northeast Agricultural University, Harbin 150030, Heilongjiang, China; 3. College of Food, Northeast
Agricultural University, Harbin 150030, Heilongjiang, China; 4. Harbin Customs, Harbin 150028, Heilongjiang,
China）

Abstract: Changes in total polyphenols and anthocyanins contents, antioxidant capacity and anticancer
effect, anthocyanins compositions of blueberry extracts before and after in vitro digestion were investigated.
The degradation pathway of anthocyanins was speculated. The total polyphenols content and anthocyanins
content were measured by Folin-Ciocalteu reagent method and pH differential method, respectively. The
antioxidant capacity of the extracts before and after in vitro digestion was evaluated by the inhibition rate of
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liposomes, 1-diphenyl-2-picrylhydrazyl (DPPH) and ABTS free radicals scavenging abilities. Furthermore,
the compositions of anthocyanins were analyzed using by high performance liquid chromatography-
electrospray ionization mass spectrometry (HPLC-EIS-MS). The results indicated that after in vitro
digestion the content of total polyphenols increased by 47.21%, while that of anthocyanins decreased by
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71.82%, and the inhibition rate of liposomes, scavenging rates of DPPH and ABTS free radicals increased
by 38.45%, 29.41% and 29.12%, respectively. Blueberry extracts could significantly inhibit the growth of
HepG2 hepatoma cells, A549 lung cancer cells and Hela human cervical cancer cells. The varieties of
anthocyanins decreased from twelve to nine. The degradation process of gastrointestinal anthocyanins
revealed that the process of degradation of cyanidin 3-glucoside to form quercetin was similar to that of
degradation of pelargonidin 3-glucoside into kaempferol.
Key words: in vitro digestion; blueberry extracts; antioxidant activity; anti-cancer; anthocyanins

收稿日期：2018-07-20; 定用日期：2018-11-26; DOI: 10.13550/j.jxhg.20180539
基金项目：国家科技支撑计划（2017YFD0401204-5）
作者简介：薛宏坤（1988—），男，博士生。联系人：王 鑫（1984—），男，副教授，电话：0451-51139930，E-mail：1657956529@qq.com。