柑橘果胶与红曲色素复合物的体外酵解特性与降脂活性  

In vitro Fermentation Characteristic and Lipid-Lowering Activity of Complex of Citrus Pectin and Monascus Pigment

作　　者：刘海靖 闫雪婷 刘欢欢 王昌禄[1] 王昵霏 郭庆彬 LIU Haijing;YAN Xueting;LIU Huanhuan;WANG Changlu;WANG Nifei;GUO Qingbin(College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China;Institute of Biotechnology,Shanxi University,Taiyuan 030000,China;Tianjin Yishankang Biotechnology Co.,Ltd.,Tianjin 300457,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457 [2]山西大学生物技术研究所,太原030000 [3]天津益膳康生物科技有限公司,天津300457

出　　处：《天津科技大学学报》2025年第2期51-60,共10页Journal of Tianjin University of Science & Technology

基　　金：国家自然科学基金项目(32101901);天津市研究生科研创新项目(KYS202201)。

摘　　要：以柑橘果胶和红曲色素为原料,采用物理混合(PM)和H_(2)O_(2)-Vc自由基诱导(FR)两种复合方式获得果胶-红曲色素复合物,并通过体外模拟消化、酵解及体外降脂实验研究复合物的促进肠道健康活性和降脂活性。结果表明:PM组和FR组在体外模拟口腔、胃和小肠消化过程中几乎不被消化,通过物理混合方式处理的柑橘果胶与红曲色素复合物发酵特性较好,且红曲色素的添加可以显著提高柑橘果胶的降脂活性(P<0.05)。The complex was prepared by physical mixing(PM)and free radical induction(FR)with citrus pectin and Monascus pigment as raw materials,and the intestinal health-promoting and lipid-lowering activities of the complex were investigated by simulated digestion,fermentation and lipid-lowering experiments in vitro.The results showed that the PM and FR groups were almost not digested during in vitro simulated oral,gastric and small intestinal digestion,the physical mixing of citrus pectin and Monascus pigment complex had better fermentation characteristics,and the addition of Monascus pigment could significantly improve the lipid-lowering activity of citrus pectin(P<0.05).

关 键 词：柑橘果胶 红曲色素 体外酵解 降脂活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]