淀粉基番茄红素复合物的消化及释放特性研究  

Digestion and Release Characteristics of Amylose-Lycopene Complexes

作　　者：孙世东 孔欣欣[1] 孟凯丽 赵文红[3] SUN Shidong;KONG Xinxin;MENG Kaili;ZHAO Wenhong(School of Food Science and Engineering,Zhengzhou University of Science and Technology,Zhengzhou,Henan 450064;School of Laboratory Medicine,Zhengzhou Medical and Health Vocational College,Zhengzhou,Henan 452300;College of Food Science and Technology,Henan University of Technology,Zhengzhou,Henan 450000)

机构地区：[1]郑州科技学院食品科学与工程学院,河南郑州450064 [2]郑州医药健康职业学院检验学院,河南郑州452300 [3]河南工业大学粮油食品学院,河南郑州450000

出　　处：《核农学报》2025年第3期565-573,共9页Journal of Nuclear Agricultural Sciences

基　　金：“十三五”国家重点研发计划(2016YFD0400200);广东省天然产物绿色加工与产品安全重点实验室开放基金(KL-2018-18)。

摘　　要：为探究淀粉基番茄红素复合物的消化及释放特性,本研究基于葡萄糖氧化酶法和紫外可见吸收光谱,研究不同处理时间下直链淀粉-番茄红素复合物(ALCs)的葡萄糖和番茄红素含量变化,比较复合处理对番茄红素消化及释放特性的影响,拟合其消化及释放动力学模型,并进一步检测其抗氧化活性。结果表明,在体外模拟胃部、肠部环境中,ALCs的葡萄糖水解率显著低于对照组直链淀粉(amylose)及直链淀粉与番茄红素的物理混合物(ALMs);且与对照组相比,ALCs的抗性淀粉和慢消化淀粉含量较高,消化动力学反应速率最小,消化动力学反应符合LOS模型。在模拟体液中处理180 min后,ALCs的番茄红素累积释放率仅为3.04%(胃液)和53.81%(肠液),均显著低于ALMs的66.11%(胃液)和96.02%(肠液)(P<0.01);释放动力学反应符合Retger-peppas模型。本研究为制备抗性淀粉和番茄红素缓释类制剂提供了新途径。To explore the digestion and release characteristics of Amylose-Lycopene Complexes(ALCs),this study investigated the changes in glucose and lycopene content of ALCs under different treatment times based on the glucose oxidase method and ultraviolet-visible absorption spectroscopy.The effects of the complexes on the digestion and release characteristics of lycopene were compared,and the kinetics of digestion and release were studied.Additionally,the antioxidant activity was further examined.The results showed that in vitro,in simulated gastric and intestinal environments,the rate of glucose hydrolysis of ALCs was significantly lower than that of the control group,which consisted of amylose and the physical Amylose-Lycopene Mixture of(ALMs).Compared to the control group,ALCs had higher contents of resistant and slow-digesting starches,and the rate of digestion kinetics was minimal,with kinetics that fit the Logarithm of slope(LOS)model.After 180 minutes of treatment in simulated body fluid,the accumulated release rate of lycopene from ALCs were only 3.04%(gastric fluid)and 53.81%(intestinal fluid),significantly lower than the 66.11%(gastric fluid)and 96.02%(intestinal fluid)of ALMs(P<0.01).The release kinetics fit the Retger-Peppas model.The study provides a new approach for the preparation of resistant starch and lycopene sustained-release formulations.

关 键 词：直链淀粉 番茄红素 复合物 体外释放 消化特性 

分 类 号：TS201.4[轻工技术与工程—食品科学]