School of Food Science and Engineering, South China University of Technology Guangzhou 510641, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510641, China.
School of Food Science and Engineering, South China University of Technology Guangzhou 510641, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510641, China; Chaozhou Branch of Chemistry and Chemical Engineering Guangdong Laboratory, Chaozhou 521000, China.
Food Chem. 2023 Nov 30;427:136745. doi: 10.1016/j.foodchem.2023.136745. Epub 2023 Jun 27.
Submicroparticles are important components generally existed in chrysanthemum tea infusion, but their functionality, chemical composition, structure and self-assembly mechanism are unclear due to lack of suitable preparation method and research strategy. This study showed that submicroparticles promoted the intestinal absorption of phenolics in chrysanthemum tea infusion by comparison of chrysanthemum tea infusion, submicroparticles-free chrysanthemum tea infusion and submicroparticles. Submicroparticles efficiently prepared by ultrafiltration mainly consisting of polysaccharide and phenolics accounted for 22% of total soluble solids in chrysanthemum tea infusion. The polysaccharide, which was determined as esterified pectin with a spherical conformation, provided spherical skeleton to form submicroparticles. A total of 23 individual phenolic compounds were identified in submicroparticles with the total phenolic content of 7.63 μg/mL. The phenolics not only attached to the external region of spherical pectin by hydrogen bonds, but also got into hydrophobic cavities of spherical pectin and attached to the internal region by hydrophobic interactions.
亚微米粒子是菊花茶浸提液中普遍存在的重要成分，但由于缺乏合适的制备方法和研究策略，其功能、化学成分、结构和自组装机制尚不清楚。本研究通过比较菊花茶浸提液、无亚微米粒子菊花茶浸提液和亚微米粒子，表明亚微米粒子促进了菊花茶浸提液中酚类物质的肠道吸收。超滤法制备的亚微米粒子主要由多糖和酚类物质组成，占菊花茶浸提液总可溶固体的 22%。多糖为带球形构象的酯化果胶，为形成亚微米粒子提供了球形骨架。在亚微米粒子中鉴定出 23 种单独的酚类化合物，总酚含量为 7.63μg/mL。这些酚类物质不仅通过氢键附着在球形果胶的外部区域，而且还进入球形果胶的疏水区，并通过疏水相互作用附着在内部区域。
