油脂添加及加工模式对果蔬中类胡萝卜素生物接近度影响.pdfVIP

中国食品添加剂 试验研究Chinα oodAdditives 油脂添加及加王模式对果蔬中类胡萝卡素 生物接近度影响 代蕾，孙翠霞，刘夫国，高彦祥* (中国农业大学食品科学与营养工程学院，北京 100083) 摘 要.类胡萝|、素作为一种脂洛性天然色素，广泛存在于多种水果蔬菜中，具有维生素A 原活性、抗 氧化、提高免疫力、降低心血管疾病和癌症的发病率等多种生物学功能与药理作用，在维持人体健康方面发挥 重要作用。但是，人体自身不能合成类胡萝 i、素，必须从食物中摄取。未加工果蔬中的类胡萝!、素由于其在果 蔬细胞基质中被包被、亲脂性、化学不稳定性及水溶性差等原因在人体中的利用率较低。因而，促使类胡萝卡 素从细胞基质中释放，提高类胡萝|、素的生物接近度的方法成为近几年研究热点。文章重点综述了油脂的添加 及加工模式对果蔬中类胡萝|、素生物接近度影响，并介绍了该领域今后的发展趋势。 关键词:果蔬g 类胡萝卡素g 生物接近度g 油脂g 加工模式 中图分类号 TS255.3 文献标识码 A 文章编号 1006-2513 (2016) 01-0059-06 Research of the effects of lipids and processing methods on bioaccessibility of carotenoid in fruits and vegetables DAI Lei , SUN Cui-xia , LIU Fu-guo , GAO Yan-xiang (College of Food Science and Nutritional Engineering , China Agricultural University , Beijing 100083) Abstract: Carotenoids , a group of fat-soluble natural pigments in many fruits and vegetables , not only have provitamin A activity , but also play important roles in antioxidation , disease pr巳vention ， immunity enhan四ment ， lowering th巳 morbidity of cancers and cardiovascular diseas巳. Therefore , carotenoids play an important role in human health. Our human beings ar巳 unable to synthesize carotenoids and therefore we solely depend on our diet to provide the compounds. Because of th巳 lipophilic nature , ch巳mical instability and water insoluble , their utilization rate in human body is relatively low. Carotenoids bioaccessibility is generally quite low in raw fruits and vegetables , since carotenoids need to be released from th巳 cellular matrix and incorporated in the lipid