加工条件和食品配料对葡萄汁酚类生物可及性的影响
首发时间:2015-02-04
摘要:本文利用体外模拟消化方法,研究高压均质(250Mpa/10min)、热处理(80℃/30min (T80);90℃/30s (T90))三个加工条件以及豆奶、牛奶(蛋白含量1%)配料对商业浓缩葡萄汁和鲜榨葡萄汁中酚类物质可及性和抗氧化性的影响。结果表明,商业浓缩葡萄汁与鲜榨葡萄汁在消化过程中总酚含量和ABTS自由基清除能力的变化趋势大体一致,胃消化过程中酚类含量分别提高为原果汁的1.2倍和1.4倍,ABTS自由基清除能力升高,但都高于或等于原果汁。热处理、脱脂奶和全脂奶添加可分别提高葡萄汁多酚的相对生物可及性33.9%(T80)、27.3%(T90)、37.2%和29.5%,而高压均质处理和添加豆奶对葡萄汁多酚的生物可及性影响不明显(p>0.05)。对单体酚类成分的影响研究表明,T80热处理可分别提高消化后咖啡酰基酒石酸和原花青素含量的85.4%和120.0%,T90热处理可分别提高两者含量的86.9%和151.1%,而添加牛奶和豆奶对原儿茶酸葡萄糖苷的保护作用显著(p<0.05)。
关键词: 葡萄汁 多酚 生物可及性 高压均质 热处理 蛋白质
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Effects of processing and food matrix on the in vitro bioaccessibility of grape juice
Abstract:The aim of the present study was to evaluate total polyphenol content, total antioxidant capacity and the types and content of polyphenols in commercial concentrated and freshly squeezed grape juice subjected to processing (thermal treatment and high pressure homogenization processing) and the food matrix (soy, whole and skimmed milk beverages) on the basis of in vitro gastrointestinal digestion to determine their bioaccessibility. The results showed that the trend of the total phenolic content and ABTS radical scavenging capacity of the commercial concentrated grape juice is similar to fresh grape juice in the digestive process. After gastric digestion, the total phenolic content was promoted to be 1.2 and 1.4 times of raw juice, while after intestine digestion, the total phenolic content become lower, and ABTS radical scavenging capacity was higher, but was still higher or equal to original juice. Heat treatment, addition of skim milk and whole milk can significantly improve the grape polyphenols biological availability of 33.9% (T80), 27.3% (T90), 37.2% and 29.5%, but high pressure homogenization processing and addition of soy milk have no effect on it(p>0.05). In case of individual phenolic compounds, T80 treatment conditions can significantly improve the content of caffeoyltrataric and proanthocyanidin (85.4%, 120.0%) after digestion phase, their content increase 86.9% and 151.1% after digestion phase in T90 treatment conditions, and milk and soy milk can effectively protect protocatechuic-glucoside from damage(p<0.05).
Keywords: grape juice polyphenols bioaccessibility thermal treatment high pressure homogenization processing protein
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