湖南农业大学学报（自然科学版）2024，Vol.50Issue(1)：119-126,8.DOI:10.13331/j.cnki.jhau.2024.01.018
沙拉酱对胡萝卜中活性物质体外消化的影响
Effect of mayonnaise on the in vitro digestion of active substances in carrots
摘要
Abstract
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 decreased sharply after gastric digestion,and then increased after intestinal digestion.The addition of salsa significantly improved the stability and bio-availability of β-carotene,total phenolics and V-C in carrots.The three bioactivities of the T3 sample were relatively stable during the simulated digestion process,with a highest bio-availability.The average particle sizes of each group D[3,2]and particle size distribution from the simulated oral cavity to the simulated intestinal digestion stage first showed an increasing trend,and it was the largest in the simulated gastric digestion stage at 60 min of digestion,and then decreased to the minimum.The average particle size D[3,2]of the T3 sample was smaller in the simulated digestion process(0.13-5.03 μm).In summary,mayonnaise improves the bio-availability of β-carotene,total phenols and V-C in carrots and helps making better digestive characteristics with the optimal effect in the T3 sample.关键词
胡萝卜/沙拉酱/活性物质/β-胡萝卜素/总酚/V-C/INFOGEST消化模型/生物可及性/消化特性Key words
carrot/mayonnaise/active substances/β-carotenoid/total phenols/V-C/INFOGEST digestion model/bio-availability/digestion characteristics分类
轻工纺织引用本文复制引用
陈敏,尹明雨,奚印慈,柳泽琢也,松冈亮辅,王锡昌..沙拉酱对胡萝卜中活性物质体外消化的影响[J].湖南农业大学学报（自然科学版）,2024,50(1):119-126,8.基金项目
海丘研合作研究项目(D-8006-12-0034) （D-8006-12-0034）
