Abstract:Simulated gastric intestinal digestion model was used to evaluate effects of food matrixes on the contents and antioxidant activities of tea polyphenols in vitro.Results showed that adding milk,gelatinized starch and soybean oil significantly decreased content of tea polyphenols by 21.7%,15.0% and 3.3%,respectively.Comparing tea polyphenols after simulated gastric digestion,adding sucrose or citric acid had no influence on its content.DPPH·radical scavenging capacity of tea polyphenols significantly increased and ABTS+·radical scavenging capacity significantly decreased after adding citric acid,with no changes of the total antioxidant capacity.ABTS+·radical scavenging capacity of tea polyphenols significantly decreased after adding sucrose.Other antioxidant activities had no changes.The antioxidant activities of tea polyphenols were significantly reduced after adding gelatinized starch or milk.Soybean oil had no influences on its antioxidant activities.Comparing with tea polyphenols after simulated gastrointestinal digestion,adding milk significantly decreased contents of tea polyphenols by 7.7% and adding others had no influence.The total antioxidant capacity and ABTS+·radical scavenging capacity of tea polyphenols significantly increased after adding citric acid.DPPH·radical scavenging capacity had no change.DPPH·and ABTS+·radical scavenging capacity of tea polyphenols significantly increased after adding soybean oil,with total antioxidant capacity of no change.ABTS+·radical scavenging capacity of tea polyphenols significantly increased after adding gelatinized starch or milk,with other antioxidant activities of no changes.The antioxidant activities of tea polyphenols had no changes after adding sucrose.