现代食品科技2025，Vol.41Issue(12)：13-19,7.DOI:10.13982/j.mfst.1673-9078.2025.12.0873
甜杆西兰冻干粉的营养价值及胃肠道代谢特性
Nutritional Value and Gastrointestinal Metabolic Characteristics of Freeze-dried Sweet Stem Broccoli Powder
摘要
Abstract
In this study,the nutritional value of 12 micronutrients in lyophilized sweet stem broccoli powder was evaluated by the INQ value,and the effects of the sweet stem broccoli powder on the growth of four probiotics and metabolism of SCFAs were studied based on an in vitro simulated gastrointestinal digestion and fermentation system.The results showed that the lyophilized powder prepared in this study was rich in 6 vitamins and 6 mineral elements,and the INQ value of each nutrient was greater than 1.In the in vitro simulated intestinal environment,the growth levels of B.lactis B420,B.lactis HN019,L.acidophilus NCFM and L.paracasei Lpc-37 were increased by a factor of about 2.The contents of acetic acid and butyric acid in the fermented products increased significantly upon the fermentation of broccoli powder with one of the four probiotics,though the yield of propionic acid increased insignificantly.Among which,the highest acetic acid content of B.lactis B420(about 600 μg/mL)occurred during co-fermentation.The butyric acid content was the highest during co-fermentation with B.lactis HN019,reaching 2 199.39 μg/mL.The sweet stem broccoli powder in this study was rich in 12 kinds of trace elements,and can promote the growth and metabolic SCFAs level of four probiotics in the simulated intestine,which makes up for the research gap of sweet stem broccoli in intestinal probiotic function.This research provides a theoretical basis for the development of sweet stem broccoli and its derived functional foods.关键词
甜杆西兰/短链脂肪酸/体外发酵/乳酸菌Key words
cabbage/SCFAs/in vitro fermentation/lactic acid bacteria引用本文复制引用
林月,杨继国,夏小乐,刘瑜彬,罗珍..甜杆西兰冻干粉的营养价值及胃肠道代谢特性[J].现代食品科技,2025,41(12):13-19,7.基金项目
广东省重点领域研发计划项目(2021B0707010002) （2021B0707010002）
河源市科技计划项目(河科平台2022大专项010) （河科平台2022大专项010）
