| 不同干燥方法对天山雪莲细胞黄酮含量及生物可接受率的影响 |
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| 引用本文： | 徐春明,李婷,王英英,庞高阳,孙宝国.不同干燥方法对天山雪莲细胞黄酮含量及生物可接受率的影响[J].现代食品科技,2014,30(1):126-130. |
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| 作者姓名： | 徐春明 李婷 王英英 庞高阳 孙宝国 |
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| 作者单位： | 北京工商大学食品学院，食品添加剂与配料北京高校工程研究中心，北京市食品风味化学重点实验室，北京 100048;北京工商大学食品学院，食品添加剂与配料北京高校工程研究中心，北京市食品风味化学重点实验室，北京 100048;北京工商大学食品学院，食品添加剂与配料北京高校工程研究中心，北京市食品风味化学重点实验室，北京 100048;北京工商大学食品学院，食品添加剂与配料北京高校工程研究中心，北京市食品风味化学重点实验室，北京 100048;北京工商大学食品学院，食品添加剂与配料北京高校工程研究中心，北京市食品风味化学重点实验室，北京 100048 |
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| 基金项目： | 北京市食品学科特色教学科研创新平台建设(PXM2012-014213- 000063) |
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| 摘 要： | 黄酮类化合物为天山雪莲的主要活性成分之一。本文采用自然风干、冷冻干燥、40 ℃烘干、60 ℃烘干及真空干燥等方法对天山雪莲培养物进行干燥，研究不同干燥方法对天山雪莲细胞中黄酮类化合物含量的影响。研究表明不同干燥方式得到的总黄酮含量由大到小顺序为：冷冻干燥>自然干燥>40 ℃烘干>真空干燥>60 ℃烘干，雪莲培养物最佳干燥方式为冷冻干燥。进而用自然风干、冷冻干燥、40 ℃烘干得到的样品进行体外模拟消化实验，研究天山雪莲培养物黄酮的生物可接受率。得天山雪莲培养物中黄酮类化合物的生物可接受率为30~45%，且天山雪莲培养物的处理条件及其消化环境都影响其黄酮类化合物的生物可接受率。研究不同干燥方法对天山雪莲细胞黄酮含量及生物可接受率的影响，以期对天山雪莲产品的开发提供理论依据。
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| 关 键 词： | 天山雪莲 干燥 生物可接受率 |
| 收稿时间： | 2013/9/10 0:00:00 |
Effects of Different Drying Methods on Flavonoids Content and Bioaccessibility of Saussurea involucrate Tissue Culture |
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| XU Chun-ming,LI Ting,WANG Ying-ying,WANG Cheng-tao and SUN Bao-guo.Effects of Different Drying Methods on Flavonoids Content and Bioaccessibility of Saussurea involucrate Tissue Culture[J].Modern Food Science & Technology,2014,30(1):126-130. |
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| Authors: | XU Chun-ming LI Ting WANG Ying-ying WANG Cheng-tao and SUN Bao-guo |
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| Affiliation: | School of Food and Chemical Engineering, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Food Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China;School of Food and Chemical Engineering, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Food Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China;School of Food and Chemical Engineering, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Food Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China;School of Food and Chemical Engineering, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Food Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China;School of Food and Chemical Engineering, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Food Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China |
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| Abstract: | |
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| Keywords: | Saussurea involucrate drying bioaccessibility |
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