【作者】 刘嘉宁； 刘璇； 毕金峰； 吴昕烨； Chandi Kanchana； Deepali Wellala； 张彪；

【Author】 Liu Jianing;Liu Xuan;Bi Jinfeng;Wu Xinye;ChANDi Kanchana;Deepali Wellala;Zhang Biao;Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences(CAAS),Key Laboratory of Agro-Products Processing,Ministry of Agriculture and Rural Affairs;

【机构】 中国农业科学院农产品加工研究所农业农村部农产品加工重点实验室；

【摘要】 食品加工处理和脂类是影响类胡萝卜素生物利用度的两个主要因素。本研究的目的是探讨高压均质结合油或乳液对消化过程中类胡萝卜素保留量和生物利用度的影响。通过测定每一消化阶段的类胡萝卜素含量来评估消化过程中的类胡萝卜素保留率。通过添加油或乳液,以比较不同油脂添加形式对消化过程中的类胡萝卜素稳定性和生物利用度的影响。结果表明,高压均质可以降低胡萝卜汁的表面积平均粒径D[3,2],总类胡萝卜素生物利用度与D[3,2]呈负相关。均质后的胡萝卜汁类胡萝卜素生物利用度均低于6%,而添加2%、10%的油或乳液可以提高其类胡萝卜素生物利用度(其中α-类胡萝卜素生物利用度可以达到14.08%)。在每一消化阶段,均质后的胡萝卜汁类胡萝卜素保留率均高于均质后添加油或乳液的胡萝卜汁中类胡萝卜的素保留率。小肠阶段的类胡萝卜素保留率与其生物利用度呈负相关,因此,尽管在小肠阶段类胡萝卜素保留率较低,其生物利用度仍然可以达到较高水平。与直接添加油相比,添加乳液的胡萝卜汁在小肠阶段释放的游离脂肪酸较多。更多还原

【Abstract】 Food processing and dietary lipid are considered as important factors for carotenoid bioaccessibility.The aim of this study was to investigate the effects of high pressure homogenization(HPH) combined with oil or emulsion on carotenoid retention and bioaccessibility during digestion.Carotenoid concentration in each digestion phase was determined to evaluate the carotenoid retention rate(CRR) of HPH-treated carrot juice.Addition of oil and emulsion were included in this study to analyze the effects of oil forms on carotenoid stability and bioaccessibility of HPH-treated carrot juice during digestion.The results illustrated that HPH could decrease the area-based diameter(D[3,2]) of carrot juice,and negative correlations could be found between total carotenoid bioaccessibility(TCB) and D[3,2].The carotenoid bioaccessibility of homogenized samples was below 6%,while the addition of 2% oil,10% oil or emulsion could increase the carotenoid bioaccessibility(up to 14.08% for α-carotene).CRR of homogenized samples was higher than that of homogenized samples with oil or emulsion at each digestion phase.CRR at small intestine phase had a significant negative correlation with TCB,therefore,high TCB could be achieved despite low CRR at small intestine.Oil added as emulsion had slightly higher volume of free fatty acids released compared with oil added as such.更多还原