高粱复配米脂肪体外消化产物及其氧化稳定性

刘念; 姜鹏; 戴凌燕; 阮长青; 张东杰; 王长远; 李志江

doi:10.13386/j.issn1002-0306.2022100234

高粱复配米脂肪体外消化产物及其氧化稳定性

doi: 10.13386/j.issn1002-0306.2022100234

刘念^{1, 2, 3,},
姜鹏^{1, 2},
戴凌燕⁴,
阮长青¹,
张东杰^{1, 2, 3, ,},
王长远¹,
李志江^{1, 2, 3, ,}

1.
黑龙江八一农垦大学食品学院，黑龙江大庆 163319
2.
黑龙江省杂粮加工及质量安全工程技术研究中心，黑龙江大庆 163319
3.
国家杂粮工程技术中心，黑龙江大庆 163319
4.
黑龙江八一农垦大学生命科学技术学院，黑龙江大庆 163319

基金项目: 国家重点研发计划项目“杂粮食品精细化加工关键技术合作研究及应用示范”（2018YFE0206300）；黑龙江省自然科学基金研究团队项目“杂粮与主粮复配科学基础及慢病干预机制”（TD2020C003）。

详细信息

作者简介:
刘念（1997?），女，硕士研究生，研究方向：食品科学与工程，E-mail：2751579049@qq.com

通讯作者:
张东杰（1966?），男，博士，教授，研究方向：食品科学与工程，E-mail：byndzdj@126.com

李志江（1977?），男，博士，教授，研究方向：食品科学与工程，E-mail：lizhijiang@126.com

中图分类号: TS213.3
计量
- 文章访问数: 36
- HTML全文浏览量: 5
- PDF下载量: 3
- 被引次数: 0
出版历程
- 收稿日期: 2023-04-02
- 网络出版日期: 2023-04-02
- 刊出日期: 2023-04-02

In Vitro Digestion Products of Fats in Sorghum/Rice Mixture and Their Oxidative Stability

LIU Nian^{1, 2, 3
,},
JIANG Peng^{1, 2},
DAI Lingyan⁴,
RUAN Changqing¹,
ZHANG Dongjie^{1, 2, 3
, ,},
WANG Changyuan¹,
LI Zhijiang^{1, 2, 3
, ,}

1.
College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
2.
Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety, Daqing 163319, China
3.
National Coarse Cereals Engineering Research Center, Daqing 163319, China
4.
College of Science and Biotechnology, Heilongjiang Bayi Agricultural University, Daqing 163319, China

摘要

摘要: 为探究高粱复配米脂肪体外消化产物及其氧化稳定性，将熟化高粱与大米按质量比1:4和1:1复配进行模拟体外消化，采用气相色谱-质谱联用法分析复配米饭的脂肪消化产物，并以脂质过氧化物值和丙二醛浓度为指标探究其氧化稳定性。结果表明，1:1和1:4复配米经胃肠液消化后含有25种脂肪酸，主要为棕榈酸、硬脂酸和亚油酸。不饱和脂肪酸占到34.34%和28.50%，人体必需脂肪酸亚油酸和α-亚麻酸含量分别为91.41、3.05和59.36、1.83 μg/g，均显著高于大米组（P<0.05）。此外，1:1和1:4复配米消化后肠液过氧化值为33.83和43.16 nmol/g、丙二醛含量为28.17和27.72 nmol/g，总氧化程度均低于高粱组。综上，食用高粱复配米比单纯食用大米改善了摄入的饮食脂肪酸组成，又比单纯食用高粱减少了人体对脂质氧化产物的吸收积累。
- 高粱 /
- 复配米 /
- 体外消化 /
- 脂肪酸 /
- 氧化稳定性
Abstract: In order to investigate the in vitro digestion products of fat in the sorghum and rice mixture and its oxidative stability, sorghum and rice were compounded and cured in 1:4 and 1:1 mass ratios to simulate in vitro digestion. The fat digestion products of the sorghum and rice mixtures were analyzed qualitatively and quantitatively by gas chromatography-mass spectrometry (GC-MS), and their oxidative stability was investigated using lipid peroxide values and malondialdehyde concentrations as indicators. The results showed that, the 1:1 and 1:4 compounded rice contained 25 kinds of fatty acids after digestion by gastrointestinal fluid, of which the major fatty acids were palmitic, stearic, and linoleic acids. Unsaturated fatty acids accounted for 34.34% and 28.50% of the total. The contents of the essential fatty acids linoleic acid and α-linolenic acid were 91.41, 3.05 and 59.36, 1.83 μg/g, respectively. All were significantly higher than the rice group (P<0.05). In addition, the digested intestinal fluid peroxide values of 33.83 and 43.16 nmol/g and the malondialdehyde levels of 28.17 and 27.72 nmol/g in the 1:1 and 1:4 mixtures were lower than that in the sorghum for total oxidation. In summary, consumption of the sorghum and rice mixture improved the composition of dietary fatty acids consumed compared to rice alone, and it also reduced the accumulation of lipid oxidation products absorbed by the body compared to sorghum alone.
- sorghum /
- compound rice /
- in vitro digestion /
- fatty acids /
- oxidative stability

HTML全文

图 1 样品消化后胃肠液中游离脂肪酸含量

Figure 1. Free fatty acid content in gastrointestinal fluid of samples after digestion

注：不同小写字母表示不同样品间差异显著（P<0.05）；图2~图3同。

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图 2 样品消化后胃肠液过氧化值

Figure 2. Peroxide value of gastrointestinal fluid after sample digestion

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图 3 样品消化后胃肠液中丙二醛含量

Figure 3. Malondialdehyde content in gastrointestinal fluid after sample digestion

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表 1 高粱与大米熟化前后脂肪酸含量（μg/g）

Table 1. Fatty acid content of sorghum and rice before and after maturation (μg/g)

脂肪酸种类	未处理高粱	微波蒸煮后高粱	未处理大米	蒸煮后大米
C_8:0	0.04	0.02	0.30	0.20
C_10:0	0.04	0.02	0.02	0.02
C_11:0	0.01	0.01	0.01	0.01
C_12:0	0.57	0.44	0.22	0.19
C_13:0	0.01	0.02	0.01	0.01
C_14:0	1.66	4.13	18.14	13.97
C_14:1	1.41	2.46	1.69	1.47
C_15:0	1.37	1.48	0.59	0.48
C_15:1	1.26	1.50	1.55	1.39
C_16:0	1140.81	849.40	396.99	295.01
C_17:0	5.27	4.48	0.74	0.60
C_17:1	0.38	0.41	0.46	0.82
C_18:0	125.08	108.54	38.11	29.61
C_18:1	3193.76	2517.38	414.92	337.93
C_18:2	5458.05	4091.21	783.99	682.00
C_18:3	480.19	357.88	24.00	21.67
C_20:0	14.00	11.83	6.22	4.76
C_20:1	16.67	15.39	3.80	3.20
C_20:2	1.61	1.20	0.23	0.20
C_20:3	1.03	0.62	0.11	0.34
C_20:4	0.05	0.03	0.06	0.01
C_20:5	0.05	0.05	0.05	0.04
C_21:0	0.92	0.76	0.19	0.13
C_22:0	5.77	4.95	2.88	1.86
C_22:1	2.57	2.01	2.52	2.07
C_22:2	0.28	0.32	0.51	0.39
C_22:5	3.50	3.29	1.10	0.64
C_23:0	1.38	1.16	0.59	0.37
C_24:0	6.91	6.06	7.59	3.89
C_24:1	3.35	2.40	1.78	1.41
饱和脂肪酸总量	1303.83	993.31	472.59	351.12
单不饱和脂肪酸总量	3219.41	2541.55	426.71	348.28
多不饱和脂肪酸总量	5944.75	4454.60	810.04	705.29

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表 2 样品消化后胃液中脂肪酸种类及含量（μg/g）

Table 2. Types and contents of fatty acids in gastric juice after sample digestion (μg/g)

脂肪酸种类	0-1组	1-4组	1-1组	1-0组
C_8:0	0.02±0.00^Ae	0.02±0.00^Ae	0.02±0.01^Ad	0.02±0.00^Ae
C_12:0	0.05±0.00^Ae	0.07±0.04^Ae	0.07±0.04^Ad	0.11±0.06^Ae
C_14:0	0.19±0.01^Ade	0.32±0.13^Ae	0.26±0.04^Ad	0.27±0.10^Ae
C_14:1	0.24±0.06^Cde	0.97±0.07^Ade	0.47±0.04^Bd	0.44±0.07^Bde
C_15:0	0.03±0.00^Be	0.04±0.01^Ae	0.04±0.00^Ad	0.04±0.00^Ae
C_15:1	0.44±0.02^Ade	0.53±0.14^Ae	0.61±0.12^Ad	0.45±0.01^Ade
C_16:0	5.02±0.45^Ba	16.06±2.58^Aa	12.33±2.47^Ab	15.70±2.51^Ab
C_17:0	0.07±0.02^Be	0.08±0.02^ABe	0.09±0.00^Ad	0.10±0.01^Ae
C_17:1	0.58±0.09^Ad	0.43±0.06^Be	0.43±0.09^Bd	0.45±0.03^Bde
C_18:0	5.30±1.59^Aa	9.07±5.00^Ab	6.74±2.39^Ac	7.75±2.69^Ac
C_18:1	0.16±0.01^Bde	0.25±0.03^Be	0.39±0.12^Ad	0.51±0.04^Ade
C_18:2	1.08±0.28^Cc	5.86±1.12^Cc	17.04±4.96^Ba	24.32±3.83^Aa
C_18:3	0.05±0.01^Ce	0.22±0.03^Ce	0.63±0.20^Bd	0.93±0.51^Ade
C_20:0	0.21±0.02^Bde	0.26±0.03^Ae	0.25±0.01^Ad	0.28±0.01^Ae
C_20:1	0.07±0.01^Ae	0.07±0.02^Ae	0.09±0.02^Ad	0.10±0.03^Ae
C_20:2	0.07±0.01^Ae	0.07±0.04^Ae	0.06±0.02^Ad	0.06±0.02^Ae
C_20:3	0.09±0.01^Ae	0.06±0.01^Be	0.07±0.02^ABd	0.07±0.00^ABe
C_20:4	0.03±0.00^Ae	0.03±0.00^Ae	0.04±0.02^Ad	0.04±0.02^Ae
C_20:5	0.06±0.02^Ae	0.06±0.01^Ae	0.05±0.01^Ad	0.05±0.00^Ae
C_21:0	0.01±0.00^Ae	0.01±0.01^Ae	0.01±0.00^Ad	0.01±0.00^Ae
C_22:0	0.05±0.01^Ce	0.07±0.01^BCe	0.08±0.01^Bd	0.10±0.01^Ae
C_22:1	2.21±0.29^Ab	2.49±0.16^Ad	2.26±0.15^Ad	2.33±0.12^Ad
C_22:2	0.34±0.05^Ade	0.28±0.03^Ae	0.31±0.05^Ad	0.28±0.03^Ae
C_24:0	0.09±0.00^Be	0.11±0.01^Be	0.11±0.02^Bd	0.13±0.01^Ae
C_24:1	0.19±0.02^Ade	0.10±0.02^Be	0.09±0.03^Bd	0.15±0.07^ABe
饱和脂肪酸总量	11.03±2.02^B	28.86±5.64^A	20.02±4.70^AB	24.54±5.34^A
单不饱和脂肪酸总量	3.90±0.32^C	4.83±0.13^A	4.34±0.18^B	4.44±0.07^B
多不饱和脂肪酸总量	1.72±0.22^C	5.80±1.23^C	18.19±5.12^B	25.76±4.01^A
注：不同大写字母表示不同样品组间差异显著（P<0.05），不同小写字母表示不同样品组间内差异显著（P<0.05）；表3同。

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表 3 样品消化后肠液中脂肪酸种类及含量（μg/g）

Table 3. Types and contents of fatty acids in intestinal fluid after sample digestion (μg/g)

脂肪酸种类	0-1组	1-4组	1-1组	1-0组
C_8:0	0.05±0.01^Ae	0.05±0.00^Ad	0.05±0.00^Ad	0.05±0.01^Ad
C_12:0	0.37±0.09^Ae	0.23±0.19^Ad	0.16±0.09^Ad	0.18±0.03^Ad
C_14:0	2.46±0.07^Ade	3.36±1.05^Ad	2.65±0.32^Ad	0.80±0.14^Bd
C_14:1	1.00±0.14^ABe	0.58±0.06^Bd	1.62±0.58^ABd	2.49±1.40^Ad
C_15:0	0.14±0.02^Ae	0.20±0.07^Ad	0.21±0.05^Ad	0.17±0.02^Ad
C_15:1	1.45±0.35^Ae	1.41±0.16^Ad	1.13±0.34^Ad	1.11±0.11^Ad
C_16:0	70.96±8.24^Ba	106.61±13.75^Aa	121.86±16.31^Aa	76.79±10.20^Bb
C_17:0	0.44±0.06^De	0.62±0.05^Cd	0.84±0.08^Bd	1.02±0.07^Ad
C_17:1	1.08±0.20^Ae	1.16±0.10^Ad	0.58±0.07^Bd	1.08±0.10^Ad
C_18:0	21.98±1.52^Dc	31.92±1.93^Cc	46.16±1.94^Bc	52.47±1.81^Ac
C_18:1	1.21±0.26^Ce	1.98±0.06^Bd	2.53±0.25^Bd	3.30±0.48^Ad
C_18:2	27.93±4.93^Db	59.36±4.36^Cb	91.41±11.76^Bb	163.78±25.42^Aa
C_18:3	0.83±0.19^De	1.83±0.17^Cd	3.05±0.54^Bd	6.29±0.84^Ad
C_20:0	0.75±0.10^De	1.01±0.11^Cd	1.31±0.11^Bd	1.66±0.03^Ad
C_20:1	0.46±0.02^Be	0.41±0.11^Bd	0.68±0.20^ABd	0.76±0.16^Ad
C_20:2	0.11±0.02^Be	0.12±0.03^Bd	0.05±0.01^Cd	0.17±0.01^Ad
C_20:3	0.15±0.04^Ae	0.16±0.04^Ad	0.16±0.05^Ad	0.08±0.02^Bd
C_20:4	0.07±0.03^Ae	0.06±0.01^Ad	0.04±0.00^Ad	0.06±0.00^Ad
C_20:5	0.17±0.02^ABe	0.25±0.07^Ad	0.10±0.03^Bd	0.12±0.03^Bd
C_21:0	0.01±0.00^Ce	0.05±0.00^Bd	0.06±0.01^Bd	0.13±0.01^Ad
C_22:0	0.30±0.03^Ce	0.53±0.08^Bd	0.63±0.06^Bd	0.92±0.11^Ad
C_22:1	4.90±0.27^Ad	5.26±0.47^Ad	4.99±0.60^Ad	5.23±0.14^Ad
C_22:2	0.93±0.21^Ae	0.56±0.11^Bd	0.61±0.08^ABd	0.67±0.17^ABd
C_24:0	0.80±0.23^Be	0.96±0.04^ABd	1.08±0.12^ABd	1.18±0.11^Ad
C_24:1	0.23±0.03^ABe	0.14±0.06^Bd	0.17±0.08^ABd	0.29±0.06^Ad
饱和脂肪酸总量	98.26±9.59^C	145.52±16.21^B	180.55±21.75^A	135.40±11.81^B
单不饱和脂肪酸总量	10.32±0.97^C	10.94±0.32^BC	12.67±1.14^AB	14.26±1.35^A
多不饱和脂肪酸总量	30.19±5.31^D	62.35±4.45^C	96.90±17.14^B	171.16±26.18^A

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高粱复配米脂肪体外消化产物及其氧化稳定性

doi: 10.13386/j.issn1002-0306.2022100234

作者简介:
刘念（1997?），女，硕士研究生，研究方向：食品科学与工程，E-mail：2751579049@qq.com

通讯作者:
张东杰（1966?），男，博士，教授，研究方向：食品科学与工程，E-mail：byndzdj@126.com

李志江（1977?），男，博士，教授，研究方向：食品科学与工程，E-mail：lizhijiang@126.com

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In Vitro Digestion Products of Fats in Sorghum/Rice Mixture and Their Oxidative Stability

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港股 互联网彩票停售-www-spgykj-com.reflektpolarized.com

跳更高

高粱复配米脂肪体外消化产物及其氧化稳定性

doi: 10.13386/j.issn1002-0306.2022100234

作者简介: 刘念（1997?），女，硕士研究生，研究方向：食品科学与工程，E-mail：2751579049@qq.com

通讯作者: 张东杰（1966?），男，博士，教授，研究方向：食品科学与工程，E-mail：byndzdj@126.com 李志江（1977?），男，博士，教授，研究方向：食品科学与工程，E-mail：lizhijiang@126.com

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In Vitro Digestion Products of Fats in Sorghum/Rice Mixture and Their Oxidative Stability

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出版历程

目录

港股互联网彩票停售-www-spgykj-com.reflektpolarized.com

作者简介:
刘念（1997?），女，硕士研究生，研究方向：食品科学与工程，E-mail：2751579049@qq.com

通讯作者:
张东杰（1966?），男，博士，教授，研究方向：食品科学与工程，E-mail：byndzdj@126.com

李志江（1977?），男，博士，教授，研究方向：食品科学与工程，E-mail：lizhijiang@126.com