莲藕可溶性膳食纤维与多酚复合物的稳定性及脂肪吸附活性研究

为研究莲藕可溶性膳食纤维与多酚复合物的降脂活性,采用离体试验模拟不同温度、pH值环境,探讨可溶性膳食纤维-多酚复合物的稳定性及对油脂、胆固醇、胆酸盐的吸附能力和阳离子交换能力.结果表明:复合物的稳定性随温度、pH值的升高而降低;可溶性膳食纤维-多酚复合物对油脂的吸附能力比可溶性膳食纤维及物理混合物好,效果极显著(P<0...

Stability and Fat Adsorption Activity of the Complex of Soluble Dietary Fiber and Polyphenols from Lotus Root

The stability in different temperature and pH value of soluble dietary fiber-polyphenol complexes and their functions on lipids,cholesterol,cholesterol decreases,adsorption capacity and cation exchange capacity of bile salts,also the potential lipid-lowering activity in vitro experiments were explored,which aimed at providing a reference for the preparation of functional foods with lipid-lowering function.The datas showed that the stability of the compound decreased with the increase of temperature and pH value.The adsorption capacity of soluble dietary fiber-polyphenol complex to oil was better than that of soluble dietary fiber and physical mixture,whose results were significantal(P<0.01)different and the adsorption of lard and peanut oil showed the same trendency.The adsorption effect of the complex on cholesterol was significantly better than that of soluble dietary fiber(P<0.05)the simulated environment solution(pH 7.0)and the adsorption capacity of the complex on cholesterol in the simulated intestinal environment(pH=7.0)was significantly higher in a simulated stomach environment(pH=2.0).In addition,the interaction between soluble dietary fiber and polyphenols significantly promoted the adsorption effect of soluble dietary fiber on cholate(P<0.01)and improved the cation exchange capacity of soluble dietary fiber.