超声及高压均质制备的β-胡萝卜素纳米乳液的消化规律

In Vitro Simulated Digestion of β-Carotene Nanoemulsion Prepared by Ultrasonic and High Pressure Homogenization

通过体外模拟消化,研究超声及高压均质制备的β-胡萝卜素纳米乳液的消化规律。结果表明:胃模拟消化过程中,两种方式制备的β-胡萝卜素纳米乳液的平均粒径均显著增大(P<0.05),这与乳液界面吸附的部分大豆蛋白被胃蛋白酶酶解有关,且两种纳米乳液均发生了絮凝现象;小肠模拟消化过程中,两种纳米乳液的平均粒径和浊度皆降低,且ζ电位呈负增加;经胃肠消化后,两种纳米乳液的游离脂肪酸释放率显著高于单纯的β-胡萝卜素溶于油相,且均大于100%,说明磷脂酰胆碱与油相在肠消化过程中均发生了消化。比较β-胡萝卜素的生物可利用度得知,超声处理制备的纳米乳液营养素的生物利用率较高。研究结果为超声及高压均质处理用于制备β-胡萝卜素纳米乳液提供参考。

The digestion of β-carotene nanoemulsion prepared by ultrasonic and high pressure homogenization was studied by in vitro simulated digestion. The results showed that the average particle size of the β-carotene nanoemulsion prepared by the two methods was significantly increased during gastric digestion（P0.05）, which was related to the enzymatic hydrolysis of some soybean protein adsorbed at the interface of the emulsion. The average particle size and turbidity of the two kinds of nanoemulsion were decreased and the ζ potential was negative increased. After gastrointestinal digestion, the release rate of FFAs was significantly higher than that of β-carotene dissolved in oil phase, and all of them were more than 100%, indicating that phosphatidylcholine and oil phase were digested during the intestinal digestion. The bioavailability of nanoemulsion prepared by ultrasonic was higher than that of high pressure homogenization.