天津科技大学学报2025，Vol.40Issue(2)：51-60,10.DOI:10.13364/j.issn.1672-6510.20240043
柑橘果胶与红曲色素复合物的体外酵解特性与降脂活性
In vitro Fermentation Characteristic and Lipid-Lowering Activity of Complex of Citrus Pectin and Monascus Pigment
摘要
Abstract
The complex was prepared by physical mixing(PM)and free radical induction(FR)with citrus pectin and Monascus pigment as raw materials,and the intestinal health-promoting and lipid-lowering activities of the complex were investigated by simulated digestion,fermentation and lipid-lowering experiments in vitro.The results showed that the PM and FR groups were almost not digested during in vitro simulated oral,gastric and small intestinal digestion,the physical mixing of citrus pectin and Monascus pigment complex had better fermentation characteristics,and the addition of Monascus pigment could significantly improve the lipid-lowering activity of citrus pectin(P＜0.05).关键词
柑橘果胶/红曲色素/体外酵解/降脂活性Key words
citrus pectin/Monascus pigment/in vitro fermentation/lipid-lowering activity分类
轻工业引用本文复制引用
刘海靖,闫雪婷,刘欢欢,王昌禄,王昵霏,郭庆彬..柑橘果胶与红曲色素复合物的体外酵解特性与降脂活性[J].天津科技大学学报,2025,40(2):51-60,10.基金项目
国家自然科学基金项目(32101901) （32101901）
天津市研究生科研创新项目(KYS202201) （KYS202201）
