油脂添加及加工模式对果蔬中类胡萝卜素生物接近度影响  

Research of the effects of lipids and processing methods on bioaccessibility of carotenoid in fruits and vegetables

作　　者：代蕾[1] 孙翠霞[1] 刘夫国[1] 高彦祥[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国食品添加剂》2016年第1期59-64,共6页China Food Additives

基　　金：国家自然基金(31371835)

摘　　要：类胡萝卜素作为一种脂溶性天然色素,广泛存在于多种水果蔬菜中,具有维生素A原活性、抗氧化、提高免疫力、降低心血管疾病和癌症的发病率等多种生物学功能与药理作用,在维持人体健康方面发挥重要作用。但是,人体自身不能合成类胡萝卜素,必须从食物中摄取。未加工果蔬中的类胡萝卜素由于其在果蔬细胞基质中被包被、亲脂性、化学不稳定性及水溶性差等原因在人体中的利用率较低。因而,促使类胡萝卜素从细胞基质中释放,提高类胡萝卜素的生物接近度的方法成为近几年研究热点。文章重点综述了油脂的添加及加工模式对果蔬中类胡萝卜素生物接近度影响,并介绍了该领域今后的发展趋势。Carotenoids, a group of fat-soluble natural pigments in many fruits and vegetables, not only have provitamin A activity, but also play important roles in antioxidation, disease prevention, immunity enhancement, lowering the morbidity of cancers and cardiovascular disease. Therefore, carotenoids play an important role in human health. Our human beings are unable to synthesize carotenoids and therefore we solely depend on our diet to provide the compounds. Because of the lipophilic nature, chemical instability and water insoluble, their utilization rate in human body is relatively low. Carotenoids bioaccessibility is generally quite low in raw fruits and vegetables, since carotenoids need to be released from the cellular matrix and incorporated in the lipid fraction during digestion before being absorbable. Therefore, the method of prompting carotenoids to release from cell matrix and improving carotenoids bioaccessibility of fruitand vegetable-based food products has become a research hotspot in recent years. It is known that carotenoid bioaccessibility are influenced by various factors. This review introduced the effects of lipids and processing methods on carotenoid bioaccessibility in fruits and vegetables. And the developmental trend in this field was also discussed.

关 键 词：果蔬 类胡萝卜素 生物接近度 油脂 加工模式 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]