体外消化模型因素对植物甾醇型人造奶油脂肪酸释放的影响

Influence on the release of fatty acids in phytosterol enriched margarine by in vitro digestion model

目的掌握油脂在人体肠道内消化的特性,为研发植物甾醇型油脂类功能性食品提供参考。方法通过体外模拟肠道的方法,研究各实验因素对植物甾醇型人造奶油脂肪酸释放的影响。结果脂肪酸释放率随植物甾醇含量的增加呈现先增大后减小的抛物线趋势;模拟肠液中脂肪酶含量大于10 g/L与牛磺胆酸钠(0.2 g/L～0.6 g/L)的添加,可增加脂肪酸的释放。结论植物甾醇含量、模拟肠液中脂肪酶和牛磺胆酸钠,会影响植物甾醇型油脂的体外消化。

Objective To study the characteristics of lipid digestibility of human intestinal tract for references of research and development of functional lipid foods with phytosterol.Methods The influencing factors on lipid digestibility were studied in vitro digestion methods.Results The release rate of fatty acids showed the trend of parabolic curve,that is,increasing firstly and then decreasing.The release rates of fatty acid were increasing when porcine pancreatic lipase was>10 g/L and the contents of sodium taurocholate were from 0.2 g/L to 0.6 g/L.Conclusion The digestion of lipid foods in vitro will be affected by phytosterol content,pancreatic lipase and sodium taurocholate.