摘要
探讨超微粉碎对不同食物来源花色苷体外模拟消化生物可接受率的影响。选择蓝莓、紫甘蓝、紫番薯和黑米分别作为浆果、蔬菜、薯类和谷物的代表性食物,充分干燥后进行分级粉碎,得到粗粉和超微粉,测定粉体粒径分布和营养成分;经过模拟胃肠消化后利用高相液相色谱法检测消化液花色苷峰面积,计算得到花色苷生物可接受率。与粗粉相比,超微粉粒径分布更加均匀,平均粒径<25μm,主要营养成分含量没有明显差异,而花色苷含量检测值显著升高;超微粉碎能够将花色苷生物可接受率提高23.78%~87.72%,差异均具有统计学意义(p<0.05)。超微粉碎可以解除细胞壁和纤维素等食物基质对花色苷释放的阻碍作用,提高不同食物来源的花色苷生物可接受率。
The effects of superfine grinding on the in vitro bioaccessibility of anthocyanin of different foods were investigated.Blueberry,purple cabbage,purple sweet potato and black rice were selected as the representative foods of berries,vegetables,potatoes and grains,respectively.After intensive drying,they were ground by discmill and micronizer to obtain coarse powder and superfine powder,respectively.The particle size distribution and nutrient composition were determined by routine methods.High performance liquid chromatograph was used to determine the in vitro bioaccessibility of anthocyanins under simulated gastrointestinal digestion.Compared with coarse powders,the particle size distribution of superfine powders was more uniform,with the average particle size<25μm,and there was no significant difference in the main nutrients content,but the value of anthocyanin content was significantly increased.The anthocyanin bioaccessibility of the four kinds of coarse powder were increased by 23.78%-87.72%after superfine grinding,the differences were all statistically significant(p<0.05).Superfine grinding could remove the barrier effect of cell wall and cellulose and other food matrix on the release of anthocyanin,and effectively improved its bioaccessibility from different foods.
作者
张佩雯
黄光捷
骆昌锦
冼莹莹
周欣燕
郭红辉
ZHANG Pei-wen;HUANG Guang-jie;LUO Chang-jin;XIAN Ying-ying;ZHOU Xin-yan;GUO Hong-hui(School of Public Health,Guangdong Medical University,Dongguan 523808,Guangdong,China;Henry Fok School of Foods,Shaoguan University,Shaoguan 512005,Guangdong,China)
出处
《食品研究与开发》
CAS
北大核心
2021年第6期85-89,95,共6页
Food Research and Development
基金
广东省普通高校省级重大科研项目(2017KZDXM078)
广东医科大学人才引进科研启动项目(B2019001)。
关键词
花色苷
生物可接受率
食物基质
模拟胃肠消化
超微粉碎
anthocyanin
bioaccessibility
food matrix
simulated gastrointestinal digestion
superfine grinding
作者简介
张佩雯(1988-),女(汉),讲师,博士,研究方向:食品营养与健康;通信作者:郭红辉(1977-),男(汉),教授,博士,研究方向:食品营养与健康。
