摘要
以胡萝卜为原料,与沙拉酱复配成质量比为6∶1(T1)、4∶1(T2)、2∶1(T3)的胡萝卜沙拉样品,以不加沙拉酱的胡萝卜为对照(CK),采用体外静态INFOGEST消化模型,评估胡萝卜沙拉中主要活性物质(β-胡萝卜素、总酚和V-C)的生物可及性和消化特性。结果显示:除CK和T3的V-C外,活性物质含量经胃消化后均急剧下降,经肠道消化后又上升;添加沙拉酱明显提高了β-胡萝卜素、总酚和V-C的稳定性和生物可及性,T3组中3种生物活性物质在模拟消化过程中较稳定,生物可及性较高;各组的平均粒径D[3,2]和粒径分布强度均先增大,在模拟胃消化阶段消化60 min时最大,随后减至最小,T3组的D[3,2]在模拟消化过程中较小(0.13~5.03μm)。可见,沙拉酱可提高胡萝卜中β-胡萝卜素、总酚和V-C的生物可及性,并具有较好的消化特性,其中以T3组效果较佳。
The bio-availability and digestive properties of the main active substances(β-carotene,total phenols and V-C)in carrot salad were assessed using an in vitro static INFOGEST digestion model in this study.Raw carrots and mayonnaise were used to prepare the carrot salad samples with mass ratios of 6∶1(T1),4∶1(T2),2∶1(T3),and carrots without mayonnaise as control(CK).The results showed that except for V-C in CK and T3,the contents of the active substances decreased sharply after gastric digestion,and then increased after intestinal digestion.The addition of salsa significantly improved the stability and bio-availability ofβ-carotene,total phenolics and V-C in carrots.The three bioactivities of the T3 sample were relatively stable during the simulated digestion process,with a highest bio-availability.The average particle sizes of each group D[3,2]and particle size distribution from the simulated oral cavity to the simulated intestinal digestion stage first showed an increasing trend,and it was the largest in the simulated gastric digestion stage at 60 min of digestion,and then decreased to the minimum.The average particle size D[3,2]of the T3 sample was smaller in the simulated digestion process(0.13-5.03μm).In summary,mayonnaise improves the bio-availability ofβ-carotene,total phenols and V-C in carrots and helps making better digestive characteristics with the optimal effect in the T3 sample.
作者
陈敏
尹明雨
奚印慈
柳泽琢也
松冈亮辅
王锡昌
CHEN Min;YIN Mingyu;XI Yinci;TAKUYA Yanagisawa;MAMORU Kimura;WANG Xichang(College of Food Sciences&Technology,Shanghai Ocean University,Shanghai 201306,China)
出处
《湖南农业大学学报（自然科学版）》
CAS
CSCD
北大核心
2024年第1期119-126,共8页
Journal of Hunan Agricultural University(Natural Sciences)
基金
海丘研合作研究项目(D-8006-12-0034)。
