沙拉酱对胡萝卜中活性物质体外消化的影响OA北大核心CSTPCD
Effect of mayonnaise on the in vitro digestion of active substances in carrots
以胡萝卜为原料,与沙拉酱复配成质量比为 6∶1(T1)、4∶1(T2)、2∶1(T3)的胡萝卜沙拉样品,以不加沙拉酱的胡萝卜为对照(CK),采用体外静态INFOGEST消化模型,评估胡萝卜沙拉中主要活性物质(β-胡萝卜素、总酚和V-C)的生物可及性和消化特性.结果显示:除CK和T3的V-C外,活性物质含量经胃消化后均急剧下降,经肠道消化后又上升;添加沙拉酱明显提高了β-胡萝卜素、总酚和V-C的稳定性和生物可及性,T3组中 3种生物活性物质在模拟消…查看全部>>
The bio-availability and digestive properties of the main active substances(β-carotene,total phenols and V-C)in carrot salad were assessed using an in vitro static INFOGEST digestion model in this study.Raw carrots and mayonnaise were used to prepare the carrot salad samples with mass ratios of 6∶1(T1),4∶1(T2),2∶1(T3),and carrots without mayonnaise as control(CK).The results showed that except for V-C in CK and T3,the contents of the active substances decrea…查看全部>>
陈敏;尹明雨;奚印慈;柳泽琢也;松冈亮辅;王锡昌
上海海洋大学食品学院,上海 201306上海海洋大学食品学院,上海 201306上海海洋大学食品学院,上海 201306上海海洋大学食品学院,上海 201306上海海洋大学食品学院,上海 201306上海海洋大学食品学院,上海 201306
轻工业
胡萝卜沙拉酱活性物质β-胡萝卜素总酚V-CINFOGEST消化模型生物可及性消化特性
carrotmayonnaiseactive substancesβ-carotenoidtotal phenolsV-CINFOGEST digestion modelbio-availabilitydigestion characteristics
《湖南农业大学学报（自然科学版）》 2024 (1)
119-126,8
海丘研合作研究项目(D-8006-12-0034)
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