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中国精品科技期刊2020
聂梅梅,肖亚冬,张钟元,等. 真空微波干燥中微波强度对胡萝卜和南瓜中类胡萝卜素生物利用率的影响[J]. 食品工业科技,2021,42(13):74−79. doi: 10.13386/j.issn1002-0306.2020090305.
引用本文: 聂梅梅,肖亚冬,张钟元,等. 真空微波干燥中微波强度对胡萝卜和南瓜中类胡萝卜素生物利用率的影响[J]. 食品工业科技,2021,42(13):74−79. doi: 10.13386/j.issn1002-0306.2020090305.
NIE Meimei, XIAO Yadong, ZHANG Zhongyuan, et al. Effects of Microwave Intensity on Carotenoid Bioavailability in Carrot and Pumpkin during Microwave Vacuum Drying[J]. Science and Technology of Food Industry, 2021, 42(13): 74−79. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020090305.
Citation: NIE Meimei, XIAO Yadong, ZHANG Zhongyuan, et al. Effects of Microwave Intensity on Carotenoid Bioavailability in Carrot and Pumpkin during Microwave Vacuum Drying[J]. Science and Technology of Food Industry, 2021, 42(13): 74−79. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020090305.

真空微波干燥中微波强度对胡萝卜和南瓜中类胡萝卜素生物利用率的影响

Effects of Microwave Intensity on Carotenoid Bioavailability in Carrot and Pumpkin during Microwave Vacuum Drying

  • 摘要: 为明确真空微波干燥过程中,微波强度对胡萝卜和南瓜中类胡萝卜素生物利用率的影响,本文采用静态体外模拟消化模型评价类胡萝卜素生物利用率的变化,采用透射电镜(TEM)和光学显微镜观察细胞壁微观结构的变化。结果表明,真空微波干燥后的胡萝卜和南瓜的细胞壁断裂,有色体结构破坏严重。经体外模拟消化,胡萝卜和南瓜消化液细胞结构破坏明显,细胞壁破裂严重,类胡萝卜素从细胞内部释放到消化液中的含量明显高于鲜样,且类胡萝卜素生物利用率随微波强度的增加呈现先升高后降低的趋势。当微波强度为9 W/g时,胡萝卜和南瓜中类胡萝卜素的生物利用率较高,其β-胡萝卜素生物利用率相比于鲜样分别显著提高了12.02、24.2倍(P<0.05)。由此可知,选择合适的微波强度有助于提高蔬菜中类胡萝卜素生物利用率。

     

    Abstract: In order to understand the effect of microwave intensity on the bioavailability of carotenoids in carrot and pumpkin during microwave vacuum drying (MVD), the changes of carotenoid bioavailability were evaluated by static in vitro simulated digestion model, and the changes of cell wall microstructure were observed by transmission electron microscope (TEM) and optical microscope. The results showed that the cell walls of carrot and pumpkin were broken and the chromosomal structure was damaged seriously after MVD. After simulated digestion in vitro, the cell structure of the digestive juice of carrot and pumpkin was destroyed obviously, and the cell wall was broken seriously. The content of carotenoids released from the cells into the digestive juice was significantly higher than that of fresh samples. The bioavailability of carotenoids first increased and then decreased with the increase of microwave intensity. When the microwave intensity was 9 W/g, carotenoids in carrot and pumpkin had higher bioavailability, and the bioavailability of β-carotene significantly increased by 12.02 and 24.2 times compared with fresh samples(P<0.05). Therefore, the appropriate microwave intensity is helpful to improve the bioavailability of carotenoids in vegetables.

     

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