赋形剂乳液粒径和油脂链长对橘子中β-胡萝卜素的物化特性及生物可给性的影响

Effects of Different Particle Size and Different Chain Length Lipids of Excipient Emulsions on Physicochemical Properties and Bioaccessibility of β-carotene in Orange

利用体外模拟胃肠道(Gastrointestinal tract,GIT)消化模型,研究了粒径大小和油脂链长对赋形剂乳液/橘子混合体系在胃肠道消化过程中物化特性、微观形态的变化和对橘子中β-胡萝卜素生物可给性的影响。结果表明:相比于中等粒径(500nm)乳液和大粒径(10μm)乳液,小粒径(200nm)乳液的物理特性(粒径和电位)和微观形态在各个模拟消化阶段中的变化趋势最明显;除小肠消化阶段之外,中链油脂(以MCT油为代表)制备的赋形剂乳液的物理特性与长链油脂(以玉米油为代表)制备的赋形剂乳液没有显著性差异(p>0.05);小粒径乳液的油脂消化速率最快,其生物可给性提升(38.13%)的效果显著大于中粒径(24.93%)和大粒径(26.23%)乳液(p<0.05);长链油脂与中链油脂的油脂消化速率的差异不显著(p>0.05);与中链油脂相比,长链油脂制备的赋形剂乳液对提高橘子中β-胡萝卜素的生物可给性具有更显著的影响(p<0.05)。研究结果对于科学设计赋形剂乳液来提高果蔬中亲脂性生物活性物质的生物可给性具有重要指导作用。

A simulated gastrointestinal tract( GIT) model was used to research the effects of different particle size and different chain length lipids on the physicochemical properties,microstructure and bioaccessibility of β- carotene in oranges during digestion process of excipient emulsions.The results showed that,compared with medium particle size ( 500 nm) and large particle size( 10 μm) emulsions,the physical properties ( particle size and potential) and microscopic morphology of small particle size( 200 nm) emulsions showed the most significant change in each simulated digestion stage.Except for the small intestine phase,the physical properties of the excipient emulsion prepared from the medium- chain oil( represented by MCT oil) had no significant difference from that of the long-chain oil( represented by corn oil)( p > 0.05).The emulsions of small particle had the fastest digestibility of oil and its bioavailability( 38.13%) was significantly higher than that of medium size emulsions( 24.93%) and large particle emulsions( 26.23%)( p < 0.05).There was no significant difference in lipid digestion rate between long chain lipids ( represented by corn oil) and medium chain lipids ( represented by MCT oil)( p > 0.05). Compared with medium chain lipids,the excipient emulsion prepared from long chain oils had a more significant effect on improving the bioaccessibility of β- carotene ( p < 0.05 ).This experiment had great significance in guiding the design of excipient emulsions to increase the bioaccessibility of lipophilic bioactive substances in fruits and vegetables.