体外模拟消化多维锌软糖的研究

采用体外模拟消化法对多维锌软糖的功效成分释放进行研究,模拟研究多维锌软糖功效成分在模拟胃液和肠液中的消化释放特性,并考察了多维锌软糖的微观结构。研究结果显示,多维锌软糖崩解时限为141min,3种功效成分在模拟胃液中的消化释放特性差别较大,与片剂和胶囊剂相比,释放均较缓慢,释放终点的累积释放率略低,具有一定的缓释效果。软糖经过模拟胃液的消化,未释放的功效成分在模拟肠液中快速释出,3种功效成分在模拟肠液中的消化特性略有不同。软糖在消化时,胶体微观结构呈多孔网状结构。结果表明:多维锌软糖不仅具有缓释功效成分的作用,其功效成分在模拟胃液和肠液中具有良好的稳定性和释出特性。     

明胶软糖咀嚼过程主成分释放动力学研究

为了解决功能性明胶软糖在口腔咀嚼过程中营养成分的释放不充分的问题,课题组以维生素C保健软糖为实验材料,通过仿生咀嚼机器人模拟口腔温度环境和唾液分泌的咀嚼实验,建立明胶软糖在不同咀嚼参数(咀嚼次数、咀嚼形变、唾液量和咀嚼速度)下的主成分维生素C的释放动力曲线。获得了维生素C的释放量与咀嚼次数、咀嚼形变、唾液量和咀嚼速度的关系;并依据正交实验数据建立了营养成分释放量与咀嚼参数之间的多元线性回归模型;基于多元线性回归模型,优化获得了最大释放量的最优咀嚼条件。课题组提出的基于仿生咀嚼实验建立主成分释放动力学模型的方法对粘弹性功能性食品面向营养成分最优释放的研制具有重要的参考意义。     

佛手益生菌软糖的制备及其体外消化耐受性分析

富含水果和益生菌的软糖是未来糖果发展的重要方向之一。该研究优化了佛手益生菌凝胶软糖的加工工艺,并探讨了体外模拟胃肠消化环境对软糖中益生菌存活率的影响。结果表明,佛手凝胶软糖的硬度、弹性、胶着性、咀嚼性与软糖的感官品质有较为密切的关系,对软糖感官品质的影响从强到弱为佛手浆添加量、调和温度、调和时间。响应面分析结果显示,益生菌软糖的最佳工艺为：佛手浆添加量12.5%、调和温度70 ℃、调和时间4 min,在该工艺条件下,软糖感官品质最好,活菌数为7.6 log CFU/g。体外消化试验显示,凝结芽孢杆菌具有很好的胃肠道耐受性,在pH 1.5~3.5的人工胃液中活菌数达6.01 log CFU/g以上;人工肠液消化4 h后活菌数仅下降0.27 log CFU/g;在胆盐浓度1~4 g/L时消化24 h的活菌数在6.24 log CFU/g以上;在pH 3.0的胃液中消化2 h后再转入肠液消化10 h,活菌数仅下降0.28 log CFU/g。研究结果可为水果味益生菌软糖的开发提供科学依据。     

微孔淀粉对2,4-二硝基苯酚的负载与缓释

为降低2,4-二硝基苯酚(DNP)的毒副作用,延长药效时间,本文以α-淀粉酶催化水解玉米淀粉制备的微孔淀粉作为载体,负载DNP制成缓释制剂,并考察了其体外释放性能。结果表明:微孔淀粉对DNP的吸附平衡时间为1 h,增加DNP的初始浓度及降低负载过程温度有利于增加吸附量。在DNP初始浓度为500 mg/L、吸附温度为25℃、吸附时间为1 h时,微孔淀粉对DNP吸附量可达3.4369 mg/g。动力学及热力学模型拟合结果表明,微孔淀粉对DNP的吸附是范德华力和氢键共同作用的表面物理吸附,为可自发进行的放热过程。在模拟胃液和模拟肠液释放介质的体外释放实验中,0.50 g的DNP-微孔淀粉缓释制剂(载药量为3.3085 mg/g)的释放时间可达12 h,释药量分别为91.18%和89.29%;而原料药在模拟胃液和模拟肠液中完全释放时间分别为4、3 h,DNP累积释放量分别为91.01%、92.23%。DNP-微孔淀粉缓释剂的释放动力学分析表明,DNP-微孔淀粉在模拟胃液中为扩散和溶蚀协同作用释药,符合Peppas动力学方程;在肠液中遵循Fickian的扩散符合一级动力学模型。因此,微孔淀粉对DNP具有良好的吸附和缓释性能,本研究可为DNP缓释制剂开发与应用提供基础。     

蚕蛹多肽螯合钙的生物可及性研究

补钙制剂在人体肠道环境中必须保持可溶状态,才可被吸收利用。以CaCO_3、葡萄糖酸钙为对照,利用体外模拟消化法测定蚕蛹多肽螯合钙在胃肠道环境中的可溶性钙含量,评价其生物可及性。结果发现,在模拟胃消化环境中,蚕蛹多肽螯合钙的可溶性钙释放率达90%以上;在模拟肠道消化环境中,其钙沉淀量显著低于CaCO_3、葡萄糖酸钙;在食物共存成分草酸、植酸、膳食纤维的影响下,其可溶性钙含量显著高于CaCO_3、葡萄糖酸钙。综合考虑,蚕蛹多肽螯合钙稳定性较好,生物可及性较高,具有补钙制剂开发的潜力。     

苦瓜皂苷提取物微胶囊化缓释性能及体外对糖苷酶活性影响研究

以壳聚糖和海藻酸钠为壁材,采用锐孔凝固浴法制备苦瓜皂苷提取物微胶囊,并对其进行了缓释性能及在模拟胃肠酸碱环境中对α-葡萄糖苷酶和α-淀粉酶活性影响的研究。结果显示,微胶囊在体外模拟胃肠液中具有良好的缓释性能,在模拟胃液中苦瓜皂苷1h释放率为31.19%,2h累积释放率为52.14%,转至肠液中10h累积释放率达到81.20%;在模拟胃肠液中微胶囊对α-葡萄糖苷酶和α-淀粉酶均有一定的抑制作用,抑制率随着苦瓜皂苷释放量的增加有上升趋势。表明苦瓜皂苷经微胶囊化后能够保护其活性,缓解副作用和延长对糖苷酶的作用时间。     

四种水凝胶壁材对植物乳杆菌包埋微胶囊晶球特性的影响

为提高植物乳杆菌的肠胃液耐受以及释放性能,并筛选适宜制备微胶囊晶球的壁材,本研究采用内源乳化法制备植物乳杆菌微胶囊并通过挤压法制备微胶囊晶球,通过测定包埋率、经胃液消化后存活率以及模拟肠液中对菌体的溶出效果等来评估海藻酸钠、黄原胶、结冷胶、果胶四种壁材对植物乳杆菌微胶囊性能的影响。结果表明：以海藻酸钠为壁材制备微胶囊晶球效果最好,晶球粒径为3.30 mm,水分含量为93.99%,结构紧致、微观形态良好;对植物乳杆菌的包埋率达87.14%,28 d后保留率为56.98%,仍保持在较高水平;体外模拟消化结果显示,植物乳杆菌经胃液消化后存活率高达71.49%,经肠道消化后释放量为2.51×109 CFU/g,表现出以海藻酸钠为壁材制备的微胶囊晶球良好的保护能力和缓释能力。     

南酸枣皮中酚类化合物体外模拟消化与溶剂提取的比较研究

对南酸枣皮进行体外模拟胃肠液消化与溶剂提取,研究不同提取方法对南酸枣皮中总多酚、总黄酮、原花青素释放的影响,并通过透析袋模拟肠道的吸收作用,考察其生物利用率。结果表明：体外消化过程中酚类化合物主要在胃部释放,经模拟胃液消化1 h后,总多酚、总黄酮、原花青素释放量分别为73.72、38.55、37.53 mg/g;肠液消化2 h后,总多酚、总黄酮释放量分别增加10.29 mg/g和8.78 mg/g,而部分原花青素发生分解,降幅为17.87%;透析袋内总多酚、总黄酮、原花青素释放量分别为5.94、5.48、3.21 mg/g,生物利用率分别为7.07%、11.59%和10.42%,因此黄酮类化合物最可能被人体吸收利用。不同处理方法的多酚类化合物的释放量为模拟胃肠液消化＜传统热水浸提＜超声波辅助乙醇提取（化学提取＞中药口服＞直接食用）。     

魔芋膳食纤维对油脂体外消化特性的影响

向油脂乳液中加入一定量魔芋膳食纤维，采用pH-stat法模拟油脂体外消化过程，考察魔芋膳食纤维对乳液在胃肠道中消化特性的影响，并研究乳液消化前后有效粒径、粒径分布、Zeta电位和微观结构的变化。结果表明，魔芋膳食纤维对乳液消化特性和消化前后理化性质产生显著性影响。随着纤维含量增加，乳液初始消化速率和最终消化程度均减小，含0.5%(质量分数)魔芋膳食纤维的乳液经胰脂肪酶消化120 min后脂肪酸释放率仅为14.84%;乳液粒径在体外消化的不同阶段逐渐增大，且同一消化阶段随纤维添加量增加而增大；肠消化后Zeta电位绝对值均大于40 mV,脂滴不稳定，发生聚集。脂肪乳液中脂质的最终消化率随体系中纤维添加量的增加而降低，该研究结果对胃肠道中脂质消化的控制及低热量功能食品的开发具有重要意义。     

具有控制餐后血糖功能的能量缓释荞麦面条的研制

目的:血糖升高主要是由餐后淀粉和葡萄糖的快速吸收导致,本研究旨在研制1种有效控制餐后血糖水平的能量缓释功能食品。方法:利用不含生理热量的亲水胶体作为消化屏障,将筛选后的能量物质包埋在其网络孔隙中,使能量物质从网络孔隙中平稳释放。应用体外消化模拟、扫描电子显微镜观察、体内测试等方法,验证缓释效果。结果:通过体外模拟消化试验,筛选出缓释效果较好的两种亲水胶,分别为黄原胶和魔芋胶,最佳复配质量比为5∶5。筛选出的最佳能量物质是玉米淀粉。25 mg/mL的复配胶溶液,冷却形成凝胶。揉合含荞麦粉20%、玉米淀粉32%、中筋面粉48%的混合粉(其中胶溶液与混合粉的质量比为50∶100),用力擀压,形成均匀柔和的面团,然后按湿面工艺制成鲜湿面条,其3 h的葡萄糖释放幅度降低率可达19.2%。结论:新型缓释荞麦面条能够有效控制餐后血糖水平,实现能量缓慢、规律且持久地释放。     

淀粉基胃漂浮控释载体的制备及其控释特性

通过在淀粉分子中引入羧甲基基团,制备了淀粉基胃漂浮控释系统载体材料。系统考察了不同羧甲基取代度对淀粉基胃漂浮控释系统载体结构和性能的影响规律。结果显示,随着取代度的提高,羧甲基淀粉的结晶程度降低,溶胀性能先增大后降低,当取代度为0.08时,其溶胀性能比原淀粉提高了10倍。在此基础上,选择维生素B1作为模型功能活性物质,羧甲基淀粉作为胃漂浮控释系统载体材料,制备了胃靶向漂浮控释系统,并考察了其对维生素B1在体外模拟胃液中的释放性能。结果表明,羧甲基淀粉胃漂浮控释系统具有良好的漂浮性能和控缓释性能。以取代度为0.08的羧甲基淀粉为载体,所制得的淀粉基胃漂浮控释系统起漂时间小于2 min,持续漂浮时间可达8 h。体外释放动力学研究显示,此羧甲基淀粉胃漂浮控释系统可使维生素B1释放时间延长至6 h,释放行为符合零级动力学。     

响应面法优化苹果多酚微胶囊工艺

为确定苹果多酚微胶囊的最佳工艺,提高苹果多酚对不利环境的抗性及缓释能力,利用响应面法采用海藻酸钠、壳聚糖和氯化钙为壁材,以包埋率为响应值进行苹果多酚微胶囊工艺优化,并将优化后的微胶囊在模拟人工胃液、肠液中进行耐受性分析。结果显示,海藻酸钠浓度、氯化钙浓度、pH、芯壁比对苹果多酚包埋率均有显著影响。海藻酸钠浓度0.020 g/mL,氯化钙浓度0.040 g/mL,pH7.0,芯壁比2:1时,苹果多酚微胶囊的包埋率达到85.13%。微胶囊产品能减少苹果多酚在胃肠道中受到的破坏,在模拟胃液和肠液环境中得到了很好的释放,肠液中的最大释放率为83.00%。实验结果显示,该方法简单可行,有效提高了苹果多酚微胶囊的包埋率及缓释能力。     

Physical changes in white and brown rice during simulated gastric digestion

Previous studies have shown that brown rice generates lower glycemic responses than white rice, a trait that may be beneficial in the dietary management of chronic diseases such as diabetes and hyperlipidemia. The objective of this study was to investigate influence of rice digestion on the physical properties of the gastric digesta that may further impact intestinal absorption. A dynamic stomach model, human gastric simulator, was used to simulate the gastric digestion of white and brown rice. The pH, solids content, and rheological properties of the gastric digesta, as well as the size distribution of particles were studied. Static soaking was conducted to reveal the changes in moisture absorption and texture in rice kernels during simulated gastric digestion, as affected by shaking and the acid in gastric juice. Magnetic resonance imaging (MRI) was used to image the diffusion of gastric juice into the rice kernels. The results indicate that the bran layer on brown rice had a profound effect in digestion, as it inhibited the absorption of moisture and acid leading to decreased texture degradation, thus delaying the rice disintegration as well as dissolution and slowing emptying of solids. MRI is effective in exhibiting the diffusion of gastric juice as affected by gastric acid and the influence of bran. This study provided quantitative evidence regarding the manner in which structural differences between white and brown rice affect their gastric digestion. PRACTICAL APPLICATION: The study presented in this paper focuses on how the structural differences in white and brown rice affect their gastric digestion. This information may help consumers to better understand the health benefits associated with eating brown rice.     

微胶囊化维生素A在模拟胃肠液中释放特性的研究

本文对微胶囊化维生素A在模拟胃液和肠液中的释放特征进行模拟.研究得出其在模拟胃液中的释放曲线回归方程为Y=0.5199e0.0355x,相关系数0.983;在模拟肠液中释放曲线回归方程为Y=0.3664e0.0763x,相关系数0.9829.     

Evaluation of health-related composition and bioactivity of five fruit juices following Lactobacillus plantarum fermentation and simulated digestion

This study identified and compared the health-related components and bioactivity of five fruit juices following Lactobacillus plantarum NRRL-B-14768 fermentation and subsequent simulated gastrointestinal digestion. After 48-h fermentation, the vitamin C and total phenol content of orange juice, the polysaccharide content of watermelon juice and the content of functional elements in orange and tomato juices were relatively high. FTIR spectroscopy was used to reveal changes in phenols and organic acids. During fermentation, orange juice displayed the best 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) free radical scavenging capacities and inhibition of α-glucosidase (α-GC) and xanthine oxidase (XO), compared to the other fruit juices. After simulated gastrointestinal digestion, fermented orange juice had the highest vitamin C content, DPPH and ABTS free radical scavenging capacities and XO inhibitory activity, and fermented pineapple juice had the highest α-GC inhibitory activity. These results indicated the potential of these juices in producing fermented juice with high specific functionality.     

Effect of Calcium Maltobionate on the Glass Transition Temperature of Model and Hand-made Hard Candies

Glass transition temperature (T_g) is an important parameter for the physical quality control of hard candies. In order to understand the applicability of calcium maltobionate to hard candy, effect of calcium maltobionate addition on the T_g of model and hand-made hard candies was investigated. Freeze-dried calcium maltobionate-sugar (sucrose containing a small amount of glucose-fructose mixture) and calcium maltobionate-reduced isomaltulose mixtures were prepared as model candies, and their anhydrous T_g was evaluated using a differential scanning calorimetry. The anhydrous T_g increased linearly with the molar fraction of calcium maltobionate. From these results, it was expected that calcium maltobionate can improve the physical stability of normal and sugarless candies. For comparison, various commercial candies were employed, and their T_g was evaluated using a thermal rheological analysis. The T_g values were in the range of 28–49 °C. The T_g values were higher than 25 °C, which is significant with respect to the physical stability of the candies. Calcium maltobionate-sugar and calcium maltobionate-reduced isomaltulose candies were prepared as hand-made candies. The calcium maltobionate-reduced isomaltulose candies had higher T_g than the calcium maltobionate-sugar candies at each calcium maltobionate content, although reduced isomaltulose has a lower T_g than sugar. At a high calcium maltobionate content, calcium maltobionate-reduced isomaltulose candy had an equivalent T_g to the commercial sugarless candies, and thus practically acceptable stability was expected. In the case of calcium maltobionate-sugar candies, there was a possibility that the hydrolysis of sugar reduced their T_g. Vacuum-concentration will be useful to improve the T_g of the candies.     

靶向控释特性的火龙果多糖外壳微胶囊油脂粉末制备及特性研究

以酸性火龙果果皮多糖(PPP-3)和乳清蛋白(WPI)作为微胶囊外壳,并利用甾醇和谷维素在亚麻籽油中的结晶行为,以吐温80做乳化剂,谷氨酰胺转氨酶做固化剂制得一种具有靶向缓释特性的微胶囊油脂粉末。建立了甾醇和谷维素的结晶条件,并对设计的3种油脂粉末的理化特性、稳定性和靶向控释特性进行了研究。结果表明,当甾醇和谷维素比例为谷甾醇∶谷维素=4∶6,PPP-3多糖为外壳的微胶囊油脂粉末SE-1具有良好的理化性能并能显著延缓亚麻籽油在储藏期间的氧化败坏。体外模拟消化实验显示SE-1能够有效抵抗模拟胃酸消化,并且在模拟肠道消化过程中也表现良好的靶向释放特性。这种特殊结构的微胶囊油脂粉末为不饱和脂肪酸的设计和功能性不稳定因子的靶向输送提供了良好的思路和借鉴。     

中国蜜饯 标准问题让人愁

<正> 据国家统计局资料显示,我国蜜饯制造业2004年1-4月正呈稳健发展之势。 全国利润总额为7332.9万元,而2003年同期为3192.2万元。全国税金总额为3258.8万元,比2003年同期增加6.25％。全国销售收入为133999,6万元,比2003年同期增加37.13％。全国销售收入利润率为5.47％,2003年同期为3.27％。     

高V_C红枣保健软糖的工艺研究

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