本文以3个不同品种小麦为原料（AK58、西农979、扬麦16），通过体外模拟胃肠消化实验，测定全麦粉在消化过程中多酚和黄酮含量及抗氧化活性变化规律。结果表明：在模拟消化过程中，酶对多酚释放作用显著，胃消化中最大释放量为胃消化0 h的3.03~3.14倍，肠消化中最大释放量为胃消化0 h的5.54~5.94倍和肠消化0 h的1.77~1.94倍；胃酸和酶均对黄酮释放具有显著效果，胃消化中最大释放量为胃0 h的1.72~1.94倍，肠消化中最大释放量为胃0 h的2.34~3.14倍和肠消化0 h的1.57~1.71倍；小麦粉抗氧化能力（ORAC）在消化过程中增加显著，胃消化中最大抗氧化能力为胃消化0 h 的2.14~3.92倍，肠消化中最大抗氧化能力为胃消化0 h的7.19~10.18倍和肠消化0 h的2.72~3.24倍。此外，抗氧化能力与多酚释放量存在极显著正相关（rs =0.90~0.99，p<0.01）。

The polyphenol and flavonoid content as well as antioxidant activity were determined during in vitro simulated digestion of three wheat varieties (AK58, xinong979, yangmai16). The results showed that enzymes had a significant effect on the release of polyphenols during the simulated digestion. The maximum release amount was 3.04~3.14 times that of 0~h stomach digestion, while the maximum release of intestinal digestion was 5.24~5.94 times that of 0~h stomach digestion and 1.77~1.94 times 0~h intestinal digestion. Stomach acid and enzymes had significant effects on the release of flavonoids. The maximum release during stomach digestion was 1.72~1.94 times of 0 h stomach digestion, while the maximum release during intestinal digestion was 2.34~3.14 times of 0 h stomach digestion and 1.57~1.71 times of 0 h intestinal digestion. The oxygen radical absorbance capacity (ORAC) of the wheat flour significantly increased during the digestion. The strongest ORAC during stomach digestion was 2.14~3.92 times that of 0 h stomach digestion, while that of intestinal digestion was 7.19~10.18 times that of 0 h stomach digestion and was 2.72~3.24 times that of 0 h intestinal digestion. In addition, there was a significant positive correlation between the antioxidant activity and the release of polyphenols (rs=0.90-0.99，p<0.01).

广东省省国际合作项目（2012B050600031）；广东省教育部产学研结合项目（2012B091100411）；深圳市科技计划项目（ZDSY20120619093 923525）