挤压膨化处理对藜麦营养成分及体外酵解特性的影响  

Effect of Extrusion on Nutrient Components and in Vitro Fermentation Characteristics of Quinoa(Chenopodium quinoa Willd.)

作　　者：方芳[1] 何雨芯 赵巨堂 胡梦伟 聂少平[1] 谢明勇[1] 胡婕伦[1] FANG Fang;HE Yuxin;ZHAO Jutang;HU Mengwei;NIE Shaoping;XIE Mingyong;HU Jielun(State Key Laboratory of Food Science and Technology,China-Canada Joint Laboratory of Food Science and Technology(Nanchang),Key Laboratory of Bioactive Polysaccharides of Jiangxi Province,Nanchang University,Nanchang 330047,China)

机构地区：[1]南昌大学食品科学与技术国家重点实验室,中国-加拿大食品科学与技术联合实验室(南昌),江西省生物活性多糖重点实验室,江西南昌330047

出　　处：《食品科学》2023年第1期98-106,共9页Food Science

基　　金：国家自然科学基金地区科学基金项目(31960464);江西省首批重大科技研发专项“揭榜挂帅”项目(20204BCJ24006);江西省高端人才培育项目(20204BCJ24006);食品科学与技术国家重点实验室目标导向资助项目(SKLF-ZZA-201911);江西省生物活性多糖重点实验室(20212BCD42016);江西省中央引导地方科技发展专项资金项目(20212ZDD02008)。

摘　　要：本研究采用挤压膨化技术对藜麦进行处理,分析处理后藜麦营养成分变化,并结合体外酵解实验,探究挤压膨化处理对藜麦酵解特性的影响。结果表明,挤压膨化能显著降低藜麦中直链淀粉、脂肪、总膳食纤维和不可溶性膳食纤维含量(P<0.05),并显著增加可溶性膳食纤维含量(P<0.05)。体外酵解实验中,随着酵解时间的延长,培养基中产气量不断增加,pH值在发酵前期显著降低(P<0.05)。相较于空白对照,挤压膨化处理后藜麦能显著上调体外酵解过程中普雷沃氏菌、巨单胞菌、巨球形菌、考拉杆菌、双歧杆菌以及拟杆菌等的相对丰度(P<0.05),显著下调瘤胃菌科和肠杆菌科的相对丰度(P<0.05)。同时,各组发酵产物中短链脂肪酸浓度均增加,且发酵48 h结束时挤压膨化处理后藜麦组高于空白对照组。综上,挤压膨化能影响藜麦的营养组成,其制品作为发酵底物能有效改善肠道菌群,有益于肠道健康。该研究可为通过挤压膨化处理获得藜麦制品及其促进肠道健康产品的开发提供数据支持。In this study,the changes in the nutritional components and in vitro fermentation characteristics of quinoa were measured after extrusion treatment.Results showed that extrusion could significantly reduce the contents of amylose,fat,total dietary fiber and insoluble dietary fiber in quinoa(P<0.05),and increase the content of soluble dietary fiber(P<0.05).During in vitro fermentation,the gas production increased with fermentation time,and the pH decreased significantly at the early stage of fermentation(P<0.05).Compared with the control group,extruded quinoa could significantly increase the relative abundances of Prevotella,Megamonas,Megasphaera,Phascolarctobacterium,Bifidobacterium and Bacteroides(P<0.05),but significantly reduce the relative abundance of Ruminobacteriaceae and Enterobacteriaceae(P<0.05)during the fermentation.At the same time,the level of short chain fatty acids in the fermented broth of all groups increased and was higher in the extruded quinoa group than in the control group after 48 h of fermentation.Therefore,extrusion treatment can affect the nutritional composition of quinoa,and use of extruded quinoa as fermentation substrates can improve the fecal microbiota,which in turn may be beneficial for human gut health.The findings of this study can provide data support for obtaining quinoa products by extrusion and promoting the development of intestinal health products.

关 键 词：藜麦 挤压膨化 营养成分 体外酵解 菌群 短链脂肪酸 

分 类 号：TS201.4[轻工技术与工程—食品科学]