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类胡萝卜素作为胡萝卜中的主要营养成分，具有重要的健康益处，其生物利用度受到胡萝卜细胞壁和细胞膜的限制。为提高胡萝卜汁中类胡萝卜素的稳定性和生物利用度，增加胡萝卜汁的营养价值，本研究系统性分析不同均质压力（20、40、60、80、100 MPa）和循环次数（1、2、3次）的高压均质条件对胡萝卜汁的理化性质、储藏稳定性、类胡萝卜素的释放率、稳定性和体外生物利用度的影响。研究表明，高压均质处理能够显著减小胡萝卜汁粒径，提高悬浮稳定性，促进类胡萝卜素的释放，其中80 MPa均质时胡萝卜素释放率达到（41.0386±0.3321）%；在4℃储藏条件下，100 MPa均质处理的样品悬浮稳定性可保持7天，80 MPa均质处理后的样品中类胡萝卜素含量在储藏期间维持在42µg/g左右。体外模拟消化实验表明，在肠消化终点时，均质处理后的样品类胡萝卜素释放量高于未均质样品，且随着均质处理次数的增加，类胡萝卜素生物利用度稳步提升，80 MPa处理3次时生物利用度达（22.00±0.20）%。本研究为胡萝卜汁的加工工艺优化提供了科学依据。
Abstract：As the primary nutrients in carrots,carotenoids confer considerable health benefits,yet their bioavailability is restricted by the carrot cell wall and cell membrane. To enhance the stability and bioavailability of carotenoids in carrot juice and improve its nutritional value,this study systematically investigated the effects of high-pressure homogenization(HPH) under different pressures(20,40,60,80 and 100 MPa) and cycle numbers(1,2 and 3 cycles) on the physicochemical properties,storage stability,carotenoid release rate,carotenoid stability,and in vitro bioavailability of carrot juice. Results demonstrated that HPH treatment significantly reduced the particle size of carrot juice,improved suspension stability,and promoted carotenoid release. Specifically,the carotenoid release rate reached(41.0386±0.3321)% at 80 MPa. During storage at 4 ℃,the sample homogenized at 100 MPa maintained stable suspension stability for 7 days,while the carotenoid content in juice treated at 80 MPa remained at approximately 42 µg/g throughout storage. In vitro simulated digestion experiments revealed that the carotenoid release from homogenized samples was higher than that from the untreated sample at the end of intestinal digestion. Furthermore,the bioavailability of carotenoids increased steadily with the number of homogenization cycles,reaching(22.00±0.20)% at 80 MPa for 3 cycles. This study provides a scientific basis for the optimization of processing technologies for carrot juice products.
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基本信息:
DOI：10.19804/j.issn1006-2513.2026.5.001
中图分类号:TS255.44
引用信息:
[1]吴欣芝,潘世琪,毛立科.高压均质对胡萝卜汁中类胡萝卜素稳定性和生物利用度的影响[J].中国食品添加剂,2026,37(05):1-12.DOI:10.19804/j.issn1006-2513.2026.5.001.
基金信息:
“十四五”国家重点研发计划重点专项：应急救生食品创制与关键技术研究（2023YFF1105205）
2026-05-15
2026-05-15
2026-05-15