中国食品添加剂2026，Vol.37Issue(5)：1-12,12.DOI:10.19804/j.issn1006-2513.2026.5.001
高压均质对胡萝卜汁中类胡萝卜素稳定性和生物利用度的影响
Effects of high-pressure homogenization on carotenoid stability and bioavailability in carrot juice
摘要
Abstract
As the primary nutrients in carrots,carotenoids confer considerable health benefits,yet their bioavailability is restricted by the carrot cell wall and cell membrane.To enhance the stability and bioavailability of carotenoids in carrot juice and improve its nutritional value,this study systematically investigated the effects of high-pressure homogenization(HPH)under different pressures(20,40,60,80 and 100 MPa)and cycle numbers(1,2 and 3 cycles)on the physicochemical properties,storage stability,carotenoid release rate,carotenoid stability,and in vitro bioavailability of carrot juice.Results demonstrated that HPH treatment significantly reduced the particle size of carrot juice,improved suspension stability,and promoted carotenoid release.Specifically,the carotenoid release rate reached(41.0386±0.3321)%at 80 MPa.During storage at 4℃,the sample homogenized at 100 MPa maintained stable suspension stability for 7 days,while the carotenoid content in juice treated at 80 MPa remained at approximately 42 µg/g throughout storage.In vitro simulated digestion experiments revealed that the carotenoid release from homogenized samples was higher than that from the untreated sample at the end of intestinal digestion.Furthermore,the bioavailability of carotenoids increased steadily with the number of homogenization cycles,reaching(22.00±0.20)%at 80 MPa for 3 cycles.This study provides a scientific basis for the optimization of processing technologies for carrot juice products.关键词
高压均质/类胡萝卜素/生物利用度/胡萝卜汁/储藏稳定性Key words
high-pressure homogenization/carotenoids/bioavailability/carrot juice/storage stability分类
轻工纺织引用本文复制引用
吴欣芝,潘世琪,毛立科..高压均质对胡萝卜汁中类胡萝卜素稳定性和生物利用度的影响[J].中国食品添加剂,2026,37(5):1-12,12.基金项目
"十四五"国家重点研发计划重点专项:应急救生食品创制与关键技术研究(2023YFF1105205) （2023YFF1105205）
