摘要
以类胡萝卜素从食物基质中释放至消化液中的＂释放率＂以及被包被入胶束中的＂胶束化率＂为指标,采用体外消化法研究机械加工、油脂以及二者的交互作用对南瓜类胡萝卜素生物接近度的影响。结果表明：南瓜类胡萝卜素的释放率远高于胶束化率,释放率变化范围为0.232%-29.605%,胶束率为0%-5.379%;二者均与南瓜组织的粒度、类胡萝卜素种类及油脂添加量有关。减小南瓜组织粒度,有利于提高类胡萝卜素的释放率和胶束化率;油脂在所研究的添加量范围内,总体上以剂量依赖的方式提高了南瓜类胡萝卜素的释放率和胶束化率。但回归分析表明：油脂添加量超过一定范围时,南瓜类胡萝卜素的释放率和胶束化率达到极值,且南瓜组织粒度越小,极值越大。油脂添加量及组织粒度对南瓜中的叶黄素、β-胡萝卜素和α-胡萝卜素的释放率和胶束化率的影响规律一致,但相同条件下,叶黄素更容易从南瓜组织中释放,也更容易被包被入胶束中。机械加工和油脂有利于提高南瓜类胡萝卜素的生物接近度,也因此有利于提高南瓜类胡萝卜素的生物利用度。
Pumpkins are important dietary sources of carotenoids worldwide. However, the bioaccessibility of carotenoids from pump- kin has not been widely investigated. Food processing and occurrence of dietary lipids are believed to be important and limiting factors for carotenoid bioavailability in humans. In the present study the isola- ted and combined effects of mechanical processing and addition of soybean oil on the bioaccessibility of carotenoids from pumpkins have been investigated using an in vitro digestion model. The fraction of carotenoids transferred from the food matrix to a micellar phase ob- tained after microfiltration （micellarisation） and to a supernatant obtained after low-speed centrifugation （release） was investigated. In general, the percentage of carotenoids in the supernatant phase was significantly higher than that in the micellar phase. Carotenoid release and micellarisation ranged from 0. 232% to 29. 605% and 0% to 5. 379%, respectively, depending on the particle size of pumpkin tissue obtained by mechanical processing, carotenoid, and the a- mount of oil. Particle size reduction had a marked positive effect on the release and micellarisation of carotenoids. The inclusion of bean oil increased the carotenoid release and micellarisation in a dose de- pendent fashion. With a large excess of oil, both of mieellarisation and release of carotenoids were limited. Moreover, depending on the particle size of pumpkin tissue, the highest carotenoids bioaccessibili- ty differed. Although lutein,β-carotene and a-carotene were affected in a similar way by the mechanical processing and addition of oil, lutein appeared to be more efficiently released from food matrix and in- corporated into the micelles than β-carotene and a-carotene. In con- clusion, both processing and mainly lipid content significantly im- prove carotenoid bioaecessibility from pumpkins, and therefore may increase bioavailability in humans.
出处
《食品与机械》
CSCD
北大核心
2014年第5期3-9,共7页
Food and Machinery
基金
国然自然科学基金面上项目(编号:31171723)
关键词
南瓜
类胡萝卜素
生物接近度
机械加工
油脂
pumpkin
carotenoids
bioaccessibility
mechanical pro-cessing
dietary lipids
