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| 负载二氢槲皮素的甘油解猪油微乳液体外抗氧化性及消化性 |
| Antioxidant activity and digestibility in vitro of glycerolized lard microemulsion loaded with dihydroquercetin |
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| DOI： |
| 中文关键词: 二氢槲皮素 甘油解猪油 微乳液 抗氧化性 生物利用率 |
| 英文关键词:dihydroquercetin glycerolized lard microemulsion antioxidant activity bioavailability |
| 基金项目: |
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| 中文摘要: |
| 为解决含甘油解猪油的食品在贮藏过程中易被氧化的问题，向甘油解猪油中加入二氢槲皮素，制备负载二氢槲皮素的甘油解猪油微乳液，通过体外模型测定该微乳液的还原力以及对DPPH、ABTS和羟自由基的清除能力，探讨含二氢槲皮素甘油解猪油微乳液的体外抗氧化性，同时通过体外模拟胃肠消化测定其消化性。结果表明：该微乳液具有一定的还原力及DPPH、ABTS、羟自由基的清除能力，且还原力及自由基清除能力均随着二氢槲皮素负载量的增加而升高，相关性显著；该微乳液经胃消化2 h后二氢槲皮素的保留率为79.25%，说明该微乳液能有效保护二氢槲皮素实现靶向性肠道输送，在肠道消化2 h后，微乳液的游离脂肪酸释放率达到73.85%，二氢槲皮素生物利用率达33.3%。综上，负载二氢槲皮素的甘油解猪油微乳液在食品工业中有较大的应用潜力。 |
| 英文摘要: |
| In order to solve the problem of the food containing glycerolized lard easy to be oxidized, dihydroquercetin was added to glycerolized lard to prepare glycerolized lard microemulsion.The in vitro model was used to determine the reducing power of the microemulsions and scavenging ability on DPPH, ABTS and hydroxyl radicals so as to investigate the in vitro antioxidant properties of the glycerolized lard microemulsions, the digestibility of the microemulsions was also determined by simulating gastrointestinal digestion in vitro. The results showed that the microemulsions had certain reducing power and scavenging ability on DPPH, ABTS and hydroxyl radicals, and the reducing power and scavenging ability of free radicals increased with the increase of dihydroquercetin loading amount, and the correlation was significant.In vitro digestion study revealed that the retention rate of dihydroquercetin was 79.25% after 2 h of gastric digestion, which indicated that the microemulsion could effectively protect dihydroquercetin against gastric digestion, and targetedly delivered to the small intestine. After 2 h of intestinal digestion, the free fatty acid release rate of microemulsion was 73.85% and the bioavailability of dihydroquercetin reached 33.3%. Therefore, glycerolized lard microemulsion loaded with dihydroquercetin could have huge application potential in food industry. |
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