莲藕可溶性膳食纤维与多酚复合物的稳定性及脂肪吸附活性研究

doi:10.16429/j.1009-7848.2022.02.004

2025年4月6日 16:36 星期日

首页 > 过刊浏览>2022年第22卷第2期 >31-39. DOI:10.16429/j.1009-7848.2022.02.004

莲藕可溶性膳食纤维与多酚复合物的稳定性及脂肪吸附活性研究
DOI:
                        10.16429/j.1009-7848.2022.02.004
                    
CSTR:
                        
                    
作者:
                        雷丹1,2雷丹
武汉轻工大学食品科学与工程学院 武汉 430023 ;湖北省农产品加工与转化重点实验室 武汉 430023
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李军胜1,2李军胜
武汉轻工大学食品科学与工程学院 武汉 430023 ;湖北省农产品加工与转化重点实验室 武汉 430023
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李书艺1,2,3李书艺
武汉轻工大学食品科学与工程学院 武汉 430023 ;湖北省农产品加工与转化重点实验室 武汉 430023 ;武汉轻工大学硒科学与工程现代产业学院 武汉 430023
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祝振洲1,2,3祝振洲
武汉轻工大学食品科学与工程学院 武汉 430023 ;湖北省农产品加工与转化重点实验室 武汉 430023 ;武汉轻工大学硒科学与工程现代产业学院 武汉 430023
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何静仁1,2,3何静仁
武汉轻工大学食品科学与工程学院 武汉 430023 ;湖北省农产品加工与转化重点实验室 武汉 430023 ;武汉轻工大学硒科学与工程现代产业学院 武汉 430023
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作者单位:(1.武汉轻工大学食品科学与工程学院 武汉 430023 ;2.湖北省农产品加工与转化重点实验室 武汉 430023 ;3.武汉轻工大学硒科学与工程现代产业学院 武汉 430023)
作者简介:雷丹(1996—)，女，硕士生
通讯作者:
中图分类号:
基金项目:湖北省高校优秀中青年科技创新团队项目(T2020012)；全国粮食行业青年拔尖人才自主选题项目

Stability and Fat Adsorption Activity of the Complex of Soluble Dietary Fiber and Polyphenols from Lotus Root

Author:

Lei Dan ^{^1,2}
Lei Dan
College of Food Science and Engineering， Wuhan Polytechnic University， Wuhan 430023;Hubei Provincial Key Laboratory of Agricultural Processing and Transformation， Wuhan 430023
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Li Junsheng ^{^1,2}
Li Junsheng
College of Food Science and Engineering， Wuhan Polytechnic University， Wuhan 430023;Hubei Provincial Key Laboratory of Agricultural Processing and Transformation， Wuhan 430023
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Li Shuyi ^{^1,2,3}
Li Shuyi
College of Food Science and Engineering， Wuhan Polytechnic University， Wuhan 430023;Hubei Provincial Key Laboratory of Agricultural Processing and Transformation， Wuhan 430023;School of Modern Industry for Selenium Science and Engineering， Wuhan Polytechnic University， Wuhan 430023
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Zhu Zhenzhou ^{^1,2,3}
Zhu Zhenzhou
College of Food Science and Engineering， Wuhan Polytechnic University， Wuhan 430023;Hubei Provincial Key Laboratory of Agricultural Processing and Transformation， Wuhan 430023;School of Modern Industry for Selenium Science and Engineering， Wuhan Polytechnic University， Wuhan 430023
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He Jingren ^{^1,2,3}
He Jingren
College of Food Science and Engineering， Wuhan Polytechnic University， Wuhan 430023;Hubei Provincial Key Laboratory of Agricultural Processing and Transformation， Wuhan 430023;School of Modern Industry for Selenium Science and Engineering， Wuhan Polytechnic University， Wuhan 430023
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Affiliation:

(1.College of Food Science and Engineering， Wuhan Polytechnic University， Wuhan 430023;2.Hubei Provincial Key Laboratory of Agricultural Processing and Transformation， Wuhan 430023;3.School of Modern Industry for Selenium Science and Engineering， Wuhan Polytechnic University， Wuhan 430023)

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摘要

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参考文献 [40]

相似文献 [20]

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摘要:

为研究莲藕可溶性膳食纤维与多酚复合物的降脂活性，采用离体试验模拟不同温度、pH值环境，探讨可溶性膳食纤维-多酚复合物的稳定性及对油脂、胆固醇、胆酸盐的吸附能力和阳离子交换能力。结果表明:复合物的稳定性随温度、pH值的升高而降低；可溶性膳食纤维-多酚复合物对油脂的吸附能力比可溶性膳食纤维及物理混合物好，效果极显著(P<0.01)，且对饱和脂肪与不饱和脂肪的吸附表现出相同的趋势。在模拟环境溶液pH 7.0条件下，复合物对胆固醇的吸附效果比可溶性膳食纤维好(P<0.05)，且复合物在模拟的肠道环境中(pH=7.0)对胆固醇的吸附量明显高于模拟的胃环境(pH=2.0)。此外，可溶性膳食纤维与多酚的相互作用显著改善了可溶性膳食纤维对胆酸盐的吸附效果(P<0.01)，提高了可溶性膳食纤维的阳离子交换能力。

关键词:可溶性膳食纤维-多酚复合物; 稳定性; 吸附能力

Abstract:

The stability in different temperature and pH value of soluble dietary fiber-polyphenol complexes and their functions on lipids， cholesterol， cholesterol decreases， adsorption capacity and cation exchange capacity of bile salts， also the potential lipid-lowering activity in vitro experiments were explored， which aimed at providing a reference for the preparation of functional foods with lipid-lowering function. The datas showed that the stability of the compound decreased with the increase of temperature and pH value. The adsorption capacity of soluble dietary fiber-polyphenol complex to oil was better than that of soluble dietary fiber and physical mixture， whose results were significantal (P<0.01) different and the adsorption of lard and peanut oil showed the same trendency. The adsorption effect of the complex on cholesterol was significantly better than that of soluble dietary fiber (P<0.05) the simulated environment solution (pH 7.0) and the adsorption capacity of the complex on cholesterol in the simulated intestinal environment (pH=7.0) was significantly higher in a simulated stomach environment (pH=2.0). In addition， the interaction between soluble dietary fiber and polyphenols significantly promoted the adsorption effect of soluble dietary fiber on cholate (P<0.01) and improved the cation exchange capacity of soluble dietary fiber.

Key words:soluble dietary fiber-polyphenol complex; stability; adsorption capacity

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