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当前位置: 首页 > 文章 > 机械加工方式及油脂对胡萝卜中β-胡萝卜素生物接近度的影响 食品科学 2014,35 (15) 25-29
Position: Home > Articles > Effect of Mechanical Processing and Dietary Lipids on β-Carotene Bioaccessibility of Carrots FOOD SCIENCE 2014,35 (15) 25-29

机械加工方式及油脂对胡萝卜中β-胡萝卜素生物接近度的影响

作  者：
樊金玲;宋会娟;孙玉宇;张金迪;朱文学
单  位：
河南科技大学食品与生物工程学院;洛阳理工学院环境工程与化学系
关键词：
胡萝卜;β-胡萝卜素;机械加工;膳食油脂;体外消化法;生物接近度
摘  要：
研究不同机械加工方式(1 mm×1 mm×1 mm切丁、2 mm×2 mm×2 mm切丁、打浆)和油脂(添加量0%、3%、5%、10%)对β-胡萝卜素生物接近度的影响。采用高效液相色谱法(high performance liquid chromatography,HPLC)测定β-胡萝卜素浓度,采用静态体外消化法、以释放率和胶束化率为指标评估β-胡萝卜素生物接近度。结果表明:3种机械加工处理的胡萝卜在相同油脂添加量条件下,β-胡萝卜素的释放率和胶束化率由大至小的排序均为:打浆处理(释放率为2.069%~32.565%,胶束化率为0.324%~1.999%)、切丁1 mm×1 mm×1 mm(释放率为1.088%~6.162%,胶束化率为0.226%~0.911%)和2 mm×2 mm×2 mm(释放率为0.335%~4.102%,胶束化率为0.109%~0.242%);不同油脂添加量均提高了胡萝卜中β-胡萝卜素的释放率和胶束化率,且油脂添加量分别与释放率和胶束化率均呈线性关系,但是提高幅度因机械加工方式不同而异:10%油脂添加量与无油脂添加相比,打浆处理的释放率提高了约15倍,胶束化率提高了约5倍,1 mm×1 mm×1 mm胡萝卜丁的释放率和胶束化率分别提高了约5倍、3倍,2 mm×2 mm×2 mm胡萝卜丁的释放率和胶束化率则分别提高了11倍、1倍。
译  名：
Effect of Mechanical Processing and Dietary Lipids on β-Carotene Bioaccessibility of Carrots
作  者：
FAN Jin-ling;SONG Hui-juan;SUN Yu-yu;ZHANG Jin-di;ZHU Wen-xue;College of Food and Bioengineering, Henan University of Science and Technology;Department of Environmental Engineering and Chemistry, Luoyang Institute of Science and Technology;
关键词：
carrots;;β-carotene;;mechanical processing;;dietary oil;;in vitro digestion;;bioaccessibility
摘  要：
The effect of mechanical processing and oil addition on the bioaccessibility of β-carotene from carrots was investigated. β-Carotene concentration was determined by high performance liquid chromatography(HPLC) and the bioaccessibility of β-carotene from three types of processed carrots(1 mm cubes, 8 mm cubes and grated carrot) was assessed by in vitro digestion model. The fraction of β-carotene transferred from the food matrix to a supernatant and a micellar phase was also investigated. The highest bioaccessibility of β-carotene measured in the supernatant and the micellar phase was observed in grated carrots, followed by 1 mm cubes and 8 mm cubes. The bioaccessibility of β-carotene in both the supernatant and the micellar phase was greatly enhanced after oil addition and highly correlated with oil content. Although the above-mentioned ranking of bioaccessibility remained unchanged after oil addition, there was a significant difference in increment rate among three types of mechanical processed carrots. Compared with no oil addition, the addition of 10% oil could result in approximately 16-fold and 6-fold increases in β-carotene bioaccessibility of the supernatant and the micellar phase from grated carrots, approximately 6-fold and 4-fold increases for 1 mm cubes, and 12-fold and 2-fold increases for 8 mm cubes, respectively.

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