体外模拟消化环境对鱼油抗氧化品质的影响

EFFECTS OF SIMULATED GASTROINTESTINAL ENVIRONMENT ON THE ANTIOXIDANT QUALITY OF FISH OIL IN VITRO

目的探究鱼油在人体消化过程中消化环境及膳食因子对其功效的影响。方法测定新鲜鱼油、轻度氧化鱼油及新鲜乳化鱼油模拟消化前后的过氧化值、碘价、酸价含量。同时,在新鲜鱼油中加入几种常见的金属离子(Fe3+、Cu2+、Ca2+、Zn2+)溶液和天然抗氧化食品(猕猴桃,番茄)测定鱼油的过氧化值。结果模拟胃液和肠液消化的鱼油样品的过氧化值、碘价、酸价都有大幅度的变化,肠液消化比胃液消化对鱼油样品的氧化影响更大,且新鲜乳化鱼油经肠液消化后氧化最严重:过氧化值、酸价分别增加6.95倍、2.39倍,碘价值下降了18.2%。加入四种金属离子溶液的新鲜鱼油的过氧化值均显著增大,其中Fe3+对鱼油氧化的影响最大;天然抗氧化食品番茄汁、猕猴桃汁能很好的抑制新鲜鱼油的氧化。结论消化环境和膳食因子对鱼油品质影响很大。建议在服用鱼油的同时,应多摄食富含天然抗氧化因子的食物,尽量避免同时摄入富含Fe3+、Cu2+、Ca2+、Zn2+等的食品,以提高鱼油的食用功效。

Objective To explore the effect of simulated gastrointestinal environment on the antioxidant quality of fish oil in vitro. Methods The peroxide value, iodine value and acid value of mild oxidized fish oil and fresh emulsified fish oil were measured before and after simulated digestion. At the same time, fish oil plus several common metal ions （Fe3＋, Cu2＋, Ca2＋, Zn2＋） in solution and natural antioxidant foods （kiwi, tomatoes）, were used for determination of peroxide value. Results There were substantial changes in peroxide value, iodine value, and acid value of fish oil samples in simulated gastric and intestinal digestion. The effect of simulated intestional digestion was greater than gastric digestion. The oxidation of fresh emulsified fish oil after intestinal digestion was much more serious, with peroxide value and acid value increased 6.95 times and 2.39 times respectively. But the iodine value decreased 18.2%. Addition of four metal ions in solution significantly increased the peroxide values of fresh fish oil, being highest for Fez＋. Natural tomato juice and kiwi juice could inhibit the oxidation of fresh fish oil. Conclusion The antioxidant quality of fish oil may be changed in response to different evironments during digestion. It is recommended that Fe3＋, Cu2＋, Ca2＋, Zn2＋ should be avoided in fish oil comsumption.