再造型胡萝卜复合脆片中类胡萝卜素生物利用度

Bioavailability of Carotenoids in Restructured Carrot Chips

以再造型胡萝卜复合脆片、胡萝卜脆片、胡萝卜鲜样为对象,通过体外模拟消化,探究加工方式与口腔咀嚼程度(咀嚼5、15次和30次)对样品的消化特性以及类胡萝卜素生物利用度的影响。结果显示:在消化过程中,胡萝卜鲜样和脆片的消化液平均粒径大小均有显著性差异(P<0.05);随着咀嚼程度增大,胡萝卜脆片的消化液平均粒径逐渐变大,说明咀嚼后悬浮于消化液中的颗粒数量越多,越容易产生絮凝作用。共聚焦显微镜观察发现,在口腔阶段,消化液中的油脂与样品结合形成较大的聚集体;经过胃消化后,脂滴逐渐分散到消化液中;经过小肠消化后油脂被消化分解,与类胡萝卜素形成胶束,胶束的数量多少决定着类胡萝卜素生物利用度的高低。胡萝卜鲜样的类胡萝卜素含量最高,但生物利用度最低;再造型胡萝卜复合脆片的类胡萝卜素含量较低,但其生物利用度较高,且咀嚼程度对再造型胡萝卜复合脆片的生物利用度无显著影响(P>0.05)。综上所述,再造型胡萝卜复合脆片消化特性较好,并且具有较高的类胡萝卜素生物利用度,可作为一种有效补充类胡萝卜素的果蔬休闲食品。

The effects of processing methods and mastication levels(chewing 5,15 and 30 times)on the digestion characteristics and bioavailability of carotenoids in restructured carrot chips,carrot chips and fresh carrots were investigated by using an in vitro digestion model.Significant differences in the average particle size of the digesta of fresh carrots and carrot chips were observed(P﹤0.05).The average particle size of the digesta was gradually increased with increasing extent of mastication,indicating that more particles suspended in the digesta after mastication could readily cause fluocculation.Confocal fluorescence microscopic observation showed that lipid droplets were bound to the samples to form large aggregates in the mouth.Lipid droplets were dispersed in the gastric digesta,and then were digested to form micelles in the small intestine,which was positively related to the bioavailability of carotenoids.The content of carotenoids was the highest and the bioavailability of carotenoids was the lowest in fresh carrots.However,although the content of carotenoids in restructured carrot chips was lower than that in other chips,the bioavailability of carotenoids in the sample was higher,and chewing degree showed no significant influence on the bioavailability of carotenoids in it(P﹥0.05).In conclusion,restructured carrot chips are effective in supplementary carotenoids as a snack food due to the superior digestive behavior and bioavailability of carotenoids.