黄酮类化合物为天山雪莲的主要活性成分之一。本文采用自然风干、冷冻干燥、40 ℃烘干、60 ℃烘干及真空干燥等方法对天山雪莲培养物进行干燥，研究不同干燥方法对天山雪莲细胞中黄酮类化合物含量的影响。研究表明不同干燥方式得到的总黄酮含量由大到小顺序为：冷冻干燥>自然干燥>40 ℃烘干>真空干燥>60 ℃烘干，雪莲培养物最佳干燥方式为冷冻干燥。进而用自然风干、冷冻干燥、40 ℃烘干得到的样品进行体外模拟消化实验，研究天山雪莲培养物黄酮的生物可接受率。得天山雪莲培养物中黄酮类化合物的生物可接受率为30~45%，且天山雪莲培养物的处理条件及其消化环境都影响其黄酮类化合物的生物可接受率。研究不同干燥方法对天山雪莲细胞黄酮含量及生物可接受率的影响，以期对天山雪莲产品的开发提供理论依据。

Flavonoid is one of the main active ingredients in Saussurea involucrate. The influences of five drying methods including natural air drying, freeze drying, 40 ℃ drying, 60 ℃ drying and vacuum drying on the flavonoids content of Saussurea involucrate’s tissue culture were discussed in this paper. Freeze drying had the least effect on flavonoids content, t followed by natural air drying, while 60 ℃ drying resulted in the loss of the most flavonoids. Then samples obtained from natural air drying, freeze drying and 40 ℃ drying were used to conduct in vitro simulated digestion experiments. The results showed that the biological acceptable rate of flavonoid was 30% to 45%. Flavonoids bioaccessibility was influenced by the culture condition and digestive environment of Saussurea involucrate.

北京市食品学科特色教学科研创新平台建设(PXM2012-014213- 000063)