Li Jun, Wu Peng, Wang Jing, Meng Xiangren, Ni Yang, Fan Liuping
School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
Chinese Cuisine Promotion and Research Base, Yangzhou University, Yangzhou 225127, China.
Food Chem X. 2024 Sep 24;24:101854. doi: 10.1016/j.fochx.2024.101854. eCollection 2024 Dec 30.
Salt-assisted heat treatment is considered an effective way to enhance the bioactivities of flavonoids in tea (FSIt). Herein, sodium chloride (NaCl)- and potassium chloride (KCl)-assisted heat treatment was employed to process FSIt, the components, xanthine oxidase (XO) inhibitory activity, and degradation or conversion kinetics of FSIt flavonoids were recorded. Results showed that KCl-assisted heat treatment significantly increased the XO inhibition rate of FSIt from 28.05 % to 69.50 %. The de-glycosylation of flavonoids was the crucial reason for enhancing XO inhibitory activity. Notably, KCl exhibited a better catalytic effect on the de-glycosylation reaction than NaCl. Meanwhile, conversion kinetics showed that the generation rate of quercetin, kaempferol, and isorhamnetin reached the maximum at 180, 160, 160 °C, respectively. Furthermore, the established artificial neural network model could accurately predict the changes of FSIt flavonoids during salt-assisted heat treatment. Thus, KCl can be used as a valuable food processing adjuvant to enhance the bioactivities of food materials.
盐辅助热处理被认为是提高茶叶中黄酮类化合物生物活性的有效方法（FSIt）。在此，采用氯化钠（NaCl）和氯化钾（KCl）辅助热处理来加工FSIt，记录了其成分、黄嘌呤氧化酶（XO）抑制活性以及FSIt黄酮类化合物的降解或转化动力学。结果表明，KCl辅助热处理显著提高了FSIt的XO抑制率，从28.05%提高到69.50%。黄酮类化合物的去糖基化是提高XO抑制活性的关键原因。值得注意的是，KCl对去糖基化反应的催化作用比NaCl更好。同时，转化动力学表明，槲皮素、山奈酚和异鼠李素的生成速率分别在180、160、160℃时达到最大值。此外，所建立的人工神经网络模型能够准确预测盐辅助热处理过程中FSIt黄酮类化合物的变化。因此，KCl可作为一种有价值的食品加工助剂来提高食品原料的生物活性。
