机械加工方式及油脂对胡萝卜中β-胡萝卜素生物接近度的影响

研究不同机械加工方式(1 mm×1 mm×1 mm切丁、2 mm×2 mm×2 mm切丁、打浆)和油脂(添加量0%、3%、5%、10%)对β-胡萝卜素生物接近度的影响。采用高效液相色谱法(high performance liquid chromatography,HPLC)测定β-胡萝卜素浓度,采用静态体外消化法、以释放率和胶束化率为指标评估β-胡萝卜素生物接近度。结果表明:3种机械加工处理的胡萝卜在相同油脂添加量条件下,β-胡萝卜素的释放率和胶束化率由大至小的排序均为:打浆处理(释放率为2.069%~32.565%,胶束化率为0.324%~1.999%)、切丁1 mm×1 mm×1 mm(释放率为1.088%~6.162%,胶束化率为0.226%~0.911%)和2 mm×2 mm×2 mm(释放率为0.335%~4.102%,胶束化率为0.109%~0.242%);不同油脂添加量均提高了胡萝卜中β-胡萝卜素的释放率和胶束化率,且油脂添加量分别与释放率和胶束化率均呈线性关系,但是提高幅度因机械加工方式不同而异:10%油脂添加量与无油脂添加相比,打浆处理的释放率提高了约15倍,胶束化率提高了约5倍,1 mm×1 mm×1 mm胡萝卜丁的释放率和胶束化率分别提高了约5倍、3倍,2 mm×2 mm×2 mm胡萝卜丁的释放率和胶束化率则分别提高了11倍、1倍。

Effect of Mechanical Processing and Dietary Lipids on β-Carotene Bioaccessibility of Carrots

The effect of mechanical processing and oil addition on the bioaccessibility of β-carotene from carrots was
investigated. β-Carotene concentration was determined by high performance liquid chromatography (HPLC) and the
bioaccessibility of β -carotene from three types of processed carrots (1 mm cubes, 8 mm cubes and grated carrot) was
assessed by in vitro digestion model. The fraction of β-carotene transferred from the food matrix to a supernatant and a
micellar phase was also investigated. The highest bioaccessibility of β-carotene measured in the supernatant and the micellar
phase was observed in grated carrots, followed by 1 mm cubes and 8 mm cubes. The bioaccessibility of β-carotene in
both the supernatant and the micellar phase was greatly enhanced after oil addition and highly correlated with oil content.
Although the above-mentioned ranking of bioaccessibility remained unchanged after oil addition, there was a significant
difference in increment rate among three types of mechanical processed carrots. Compared with no oil addition, the addition
of 10% oil could result in approximately 16-fold and 6-fold increases in β-carotene bioaccessibility of the supernatant and
the micellar phase from grated carrots, approximately 6-fold and 4-fold increases for 1 mm cubes, and 12-fold and 2-fold
increases for 8 mm cubes, respectively.