β-胡萝卜素乳状液体外模拟消化吸收研究

Studies on the In-vitro Digestion of β-Carotene Emulsion

为研究β-胡萝卜素乳状液在体外模拟肠道中消化吸收的影响因素,考察了胆盐、脂肪酶、CaCl2浓度对乳状液中β-胡萝卜素生物利用率及微观结构的影响。结果表明:随着胆盐浓度的增加,β-胡萝卜素的消化吸收率显著增加。在一定浓度范围,随着脂肪酶浓度的增加,β-胡萝卜素的消化吸收率显著增加,当脂肪酶质量浓度增加至0.4 mg/mL时,β-胡萝卜素的消化吸收率较高;之后,随着脂肪酶浓度的增加,β-胡萝卜素的消化吸收率无显著变化。随着钙离子浓度的增加,β-胡萝卜素乳状液的消化吸收率显著减少。β-胡萝卜素乳状液消化吸收后粒径变大,乳状液发生了明显的絮凝和聚集。本试验对功能因子乳状液的开发及其在人体中的消化吸收特性研究具有重要的指导意义。

The influence of bile salts, lipase, and Ca^2＋ on the digestibility and properties of WPI-stabilized β- carotene emulsions were studied when they were subjected to an in vitro digestion model. The results showed that the β- carotene digestion extent was increased with the increase of the concentrations of bile salts, lipase （0.4 mg/mL） and with the decrease of concentration of Ca^2＋ WPI-stabilized β-carotene emulsion became unstable to aggregation after passing through the digestion model, as deduced from the droplet size distribution and microstructure. These results have important implications for the development and in vivo digestion of bioactive component emulsions.