体外消化过程中影响类胡萝卜素生物利用率的因素.pdfVIP

368 2012, Vol.33, No.21 食品科学 ※专题论述 * 雷 菲，高彦祥 ，侯占群 ( 中国农业大学食品科学与营养工程学院，北京 100083) 摘 要：类胡萝卜素是存在于很多水果蔬菜中的天然色素，具有VA原活性、抗氧化等特性，在维持人体健康方面 发挥重要作用。从食物基质中释放的脂溶性类胡萝卜素包裹在脂滴中被运送到小肠，与胆盐、脂类等形成水溶性胶 束，随后被小肠上皮细胞吸收并进一步代谢。在体外消化实验中，影响类胡萝卜素生物利用率的因素很多，类胡萝 卜素种类及结构、食物基质、脂类、样品加工处理方法、消化模型、细胞模型、检测方法及指标等的不同都会造成 最终的生物利用率评估值的不同，另外不同因素对生物利用率的影响因类胡萝卜素种类而异，且各因素间可能存在 协同效应。 类胡萝卜素；体外消化；生物利用率 Factors that Infl uence the Bioavailability of Carotenoids in in vitro Digestion * LEI Fei ，GAO Yan-xiang ，HOU Zhan-qun (College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China) Abstract ：Carotenoids, a group of natural pigments in many fruits and vegetables, have provitamin A activity and can be used as biological antioxidants, thereby playing an important role in human health. Lipophilic carotenoids released from foods are incorporated into lipid droplets and transferred to the small intestine to form mixed micelles together with bile salts and lipids. The carotenoids in micelles are fi nally absorbed by intestinal cells and undergo further metabolic process. in vitro digestion models have been used to imitate the digestion of carotenoids in the gastrointestinal tract and its bioavaiability in vitro has been investigated. A great deal of factors may affect the bioavailability of carotenoids, including the species and structures of carotenoids, food matrix, lipids, sample processing and preparation, different in vitro models, and detection methods. These factors may exhibit different impacts on diff