Journal of Nuclear Agricultural Sciences ›› 2020, Vol. 34 ›› Issue (3): 547-555.DOI: 10.11869/j.issn.100-8551.2020.03.0547

• Food Irradiation·Food Science • Previous Articles     Next Articles

Study on in vitro Simulated Digestion of Baked Pyropia haitanensis at Different Temperature

CHEN Zaide1, LUO Qijun2,*, JIAN Kai2   

  1. 1 College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315832;
    2 School of Marine Sciences, Ningbo University, Ningbo, Zhejiang 315211
  • Received:2019-06-20 Online:2020-03-10 Published:2020-01-20

不同温度烘烤坛紫菜的体外模拟消化研究

陈再德1, 骆其君2,*, 见凯2   

  1. 1 宁波大学食品与药学学院,浙江 宁波 315832;
    2 宁波大学海洋学院,浙江 宁波 315211
  • 通讯作者: 骆其君,男,教授,主要从事水产养殖研究。E-mail:luoqijun@nbu.edu.cn
  • 作者简介:陈再德,男,主要从事食品分析与营养研究。E-mail:1525547110@qq.com
  • 基金资助:
    主导养殖藻类良种育、繁、推一体化技术体系的构建与示范(2018YFD0901506),现代农业产业技术体系专项资金资助(CARS-50)

Abstract: The in vitro digestion model was constructed for exploring the digestion of Pyropia haitanensis prepared at different baking temperatures, the cell morphology was observed, the nutrient content and antioxidant activity were analyzed during the whole digestion, to obtain the relative results about P.haitanensis prepared at different temperature during the digestion process. The results showed the situation of P.haitanensis cell disruption was differential after digestion by the gastrointestinal tissue, the samples baked at 180℃ and 200℃ were higher than others. The in vitro digestion results illustrated free amino acids of it release was mainly occurred in the gastrointestinal process, soluble sugars and reducing sugars release were major in gastric process, and the antioxidant activity was obtained in the gastric digestion. Nutrient release and antioxidant activity were reached to maximum when it was baked at 180℃, following by the sample dealt by 200℃ condition. These results proved that baking at 180℃ was the best for digestion and absorption in gastrointestinal organization of Pyropia haitanensis. This research provides certain theoretical bases for improving P. haitanensis bioavailability and the evaluation of different processing conditions.

Key words: Pyropia haitanensis, cell morphology, in vitro simulation, nutrients, antioxidation

摘要: 为探究不同温度烘烤下坛紫菜的消化情况,本试验通过构建体外消化模型,对不同消化过程中坛紫菜的细胞形态进行观察并测定其营养物质含量和抗氧化活性,分析不同温度烘烤后坛紫菜在消化过程中的变化规律。结果表明,不同温度烘烤的坛紫菜经口胃肠连续消化后,细胞裂解有差异,其中180℃和200℃处理组的坛紫菜细胞裂解程度大。体外消化结果表明,坛紫菜的游离氨基酸含量释放主要集中在胃肠道中,可溶性糖及还原糖主要集中在胃消化过程中,抗氧化活性在胃消化过程中表现最强,其中180℃烘烤坛紫菜的营养物质释放量和抗氧化活性最佳,200℃处理组次之。本研究结果为提高坛紫菜的生物利用率以及评价其不同加工模式提供了一定的理论依据。

关键词: 坛紫菜, 细胞形态, 体外模拟, 营养物质, 抗氧化