| 内容提要: |
The effect of processing of Angelica Sinensis Radix (ASR) with wine on the chemical composition, bioavailability, oil oxidative stability and inhibitory against acetylcholinesterase (AChE) and pancreatic lipase (PL)，as well as the feasibility of melanoidins as indexes were investigated for the first time. ASR were subjected to 100 °C, 150 °C, and 250 °C roasting intensities and composition(total carbohydrate, total phenolics, total flavonoids, volatile oil, and individual phenolics before and after digested) were quantitatively. The influence of roasting on the bioaccessibility of phenolics was investigated by using a gastrointestinal model. Volatile oil, melanoidins, acidic polysaccharide, methanol extraction and digesta were evaluated for antioxidant activity (reducing power and DPPH assay), and inhibitory potential against AChE and PL. The results showed that ferulic acid and polysaccharide were increased likely due to high temperature increased their solubility, but a certain reduction of volatile content. The bioaccessibility of ferulic acid, vanillic acid and protocatechuate increased and the oxidant stability of oil and inhibitory activities on AChE and PL were partially improved suggested that processing with wine improved the benefits of ASR. |