基于仿口腔平台的食品咀嚼效果评定方法研究

Research on Food Mastication Efficiency Measurement Method Based on Oral Simulation Platform

食品在口腔加工中的形变过程以及口腔加工能力与形成可吞咽食团的相互关系受到越来越广泛的关注,然而测试人员的食品口腔加工过程难以直接观察,咀嚼实验的相关数据难以获取;并且口腔加工能力不易重复量化,使得咀嚼效果难以评定。为解决这些问题,基于前期开发的仿口腔平台,以石蜡和花生作为试验样品,分别通过仿口腔平台和测试人员进行咀嚼实验,并将收集的食团进行咀嚼效果指数测定和比较。数据分析表明:体内和体外咀嚼实验与咀嚼次数间具有显著相关性,不同咀嚼次数下体内组和体外组的花生中值粒径d_(50)、石蜡咀嚼效果指数MEI存在显著性差异(P<0.05);且当咀嚼次数达到食团吞咽所需的次数时,体外实验得到的食团样品与测试者口腔中收集的样品咀嚼效果评定指标具有高度一致性。研究结果表明,基于模拟人类食品口腔加工并生成食团的仿口腔平台进行食品咀嚼实验来评定咀嚼效果,可有效替代实验人员,减少实验成本,增加实验可重复性。

The deformation process of food in oral processing and the relationship between oral processing ability and the formation of swallowable pellets had aroused extensive attention.However,it was difficult to directly observe the food oral processing of testers,obtain the relevant data of chewing experiment,and to repeatedly quantify the oral processing ability,which made it difficult to measure the chewing efficiency.In order to solve these problems,based on the oral simulation platform developed in the early stage,paraffin and peanuts were used as test samples to carry out chewing experiments through oral simulation platform and testers,respectively,and the mastication efficiency index of collected pellets were analyzed and compared for.Data analysis showed that there was a significant correlation between in vivo and in vitro chewing tests and chewing times,and there were significant differences in peanut d_(50) and paraffin masticatory efficiency index MEI between in vivo and in vitro groups under different chewing times(P<0.05).When the chewing times reached the number of times required for swallowing,the masticatory efficiency indexes of the obtained pellets in vitro and the samples collected from the oral cavity of the testers had high consistency.Based on the oral simulation platform,which could simulate human food oral processing and produce food pellets,food chewing experiments were carried out to determine the chewing efficiency,in order to effectively replace the experimental personnel,reduce the experimental cost and increase the repeatability of the experiment.