Isomerization and degradation of all-trans-β-carotene during in-vitro digestion  

作　　者：Wenyang Tao Xingqian Ye Yanping Cao 

机构地区：[1]Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Technology&Business University,Beijing 100048,China [2]Zhejiang Key Laboratory for Agro-Food Processing,Fuli Institute of Food Science,Zhejiang R&D Center for Food Technology and Equipment,Department of Food Science and Nutrition,Zhejiang University,Hangzhou 310058,China

出　　处：《Food Science and Human Wellness》2021年第3期370-374,共5页食品科学与人类健康（英文）

基　　金：This project was supported by National Natural Science Foundation of China(31771982).

摘　　要：To investigate the behavior of all-trans-β-carotene during digestion,in-vitro digestion coupled with HPLC-DAD,Raman spectroscopy and Fourier transform-infrared spectroscopy were used to monitor it.All-trans-β-carotene reduced by 75%during the in-vitro digestion and had a highest degradation during intestinal digestion compared with oral and gastro digestion.All-trans-β-carotene occurred isomerization and degradation during oral digestion and occurred degradation during gastro and intestinal digestion.Isomers were identifi ed as 15-cis-β-carotene and 9-cis-β-carotene,degradation products were compounds with function group of C—O,C—O—C or C=C—C=C.The biological fate ofβ-carotene during digestion was clarifi ed,and one of the reasons for low bioavailability ofβ-carotene was explained by high degradation rate during digestion.

关 键 词：Β-CAROTENE DIGESTION ISOMERIZATION cis-β-Carotene DEGRADATION 

分 类 号：TS201.2[轻工技术与工程—食品科学]