苹果皮是生产苹果酱、果汁和其他产品的副产品，为探究其益生活性，该研究首先利用φ=80%丙酮作为溶剂得到苹果皮提取物（Apple Peel Extract，APE），并采用高效液相色谱法对提取物的多酚组分进行分析。再通过体外益生菌厌氧发酵，跟踪测定24 h期间的生物量、pH值和多酚组分的变化。苹果皮提取物一共鉴定到13种多酚类物质，主要组分为根皮苷515.54 mg/100 g、金丝桃苷530.06 mg/100 g和槲皮苷459.04 mg/100 g。与空白组相比，APE显著促进了长双歧杆菌、嗜酸乳杆菌、副干酪乳杆菌和鼠李糖乳杆菌四种益生菌的增殖，其发酵液的pH值维持在3.66~4.00，降低了42.86%~47.71%。在发酵过程中，根皮苷分别被消耗了93.36%、89.21%、86.31%和0.41%。结果表明，苹果皮提取物拥有丰富的多酚单体组成，是一种潜在可利用的益生元，可以调节肠道益生菌生长及代谢，具有较高的益生活性。

Apple peel extract is a by-product of apple sauce, apple juice and other products. To investigate its probiotic properties, apple peel extract (APE) was extracted using 80% acetone. The polyphenol components of the extract were determined using high-performance liquid chromatography. Changes in biomass, pH and polyphenol components were then tracked for 24 h using in vitro anaerobic fermentation. The pH value of the fermentation broth was kept at 3.66~4.00 (42.86%~47.71% lower than that of the control group). A total of 13 types of polyphenol were identified from APE. The main polyphenols were phlorizin (515.54 mg/100 g), hyperoside (530.06 mg/100 g) and quercitrin (459.04 mg/100 g). The growth of Bifidobacterium longum, Lactobacillus acidophilus, Lactobacillus paracasei, and Lactobacillus rhamnosus was significantly promoted by the apple peel extract compared with the control group. During the fermentation process, phlorizin was consumed 93.36%, 89.21%, 86.31%, and 0.41% by each bacterium, respectively. The results showed that apple peel extract possesses a rich composition of polyphenol monomers, which potentially could regulate the growth and metabolism of intestinal probiotics.

广州开发区创新领军人才项目（2017-L174）