基于OSA变性淀粉为乳化剂的番茄红素纳米乳的体外消化特性研究  

Research on vitro digestion characteristics of lycopene nanoemulsion based on OSA modified starch as emulsifier

作　　者：杜鹃[1] 吴忠红[2] DU Juan;WU Zhong-hong(Institute of Science Food,Xinjiang Agricultural Vocational Technical College,Changji 831100,Xinjiang,China;Research Institute of Agricultural Products Storage and Processing,Xinjiang Academy of Agricultural Sciences,Urumqi 830091,Xinjiang,China)

机构地区：[1]新疆农业职业技术学院食品工程学院,新疆昌吉831100 [2]新疆农业科学院农产品贮藏加工所,新疆乌鲁木齐830091

出　　处：《粮食与油脂》2021年第5期31-34,46,共5页Cereals & Oils

基　　金：新疆维吾尔自治区高校科研计划重点项目(XJEDU2016I061)。

摘　　要：以2种不同的辛烯基琥珀酸酯变性淀粉(OSA1、OSA2变性淀粉)作为乳化剂,构建番茄红素稳定的纳米乳液体系,通过体外模拟消化,研究其消化特性。结果表明:2种纳米乳液的粒径在口腔、胃消化阶段并无明显变化,在肠消化阶段明显增加;结合激光共聚焦显微镜观察可知,2种OSA变性淀粉为乳化剂的纳米乳都在模拟口腔和胃阶段变化较小,在模拟肠消化阶段中会发生大量水解。2种纳米乳液中游离脂肪酸释放总量OSA2>OSA1,且2种纳米乳液的番茄红素生物可给率也均远高于对照组,番茄红素纳米乳液的生物可给率OSA2>OSA1。Two different octenyl succinate modified starches(OSA1 and OSA2 modified starch)were used as emulsifiers to construct a lycopene-stabilized nanoemulsion system,and the digestion characteristics were studied through in vitro simulated digestion.The results showed that the particle size of the two nanoemulsions did not change significantly during the oral cavity and gastric digestion stages but increased significantly during the intestinal digestion stage.Combined with laser confocal microscopy observation,it showed that the two nanoemulsions with OSA modified starch as emulsifier had little changes in the simulated oral cavity and gastric digestion stages,and a large amount of hydrolysis occured in the simulated intestinal digestion stage.The total amount of free fatty acid released in the two nanoemulsions was OSA2>OSA1,and the lycopene bioavailability rate of the two nanoemulsions was higher than that of the control group,and the bioavailability rate of lycopene nanoemulsion was OSA2>OSA1.

关 键 词：辛烯基琥珀酸酯化淀粉 变性淀粉 番茄红素 纳米乳 消化特性 

分 类 号：TS201.2[轻工技术与工程—食品科学]