在体外消化后,抹茶释放有机酸和低分子量碳水化合物
Jiří Nekvapil1, Daniela Sumczynski1, Richardos Nikolaos Salek2
1Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 5669, 760 01 Zlín, Czech Republic.
Nutrients
|December 17, 2024
概括
抹茶消化释放了胃和肠道中的大多数有机酸和糖. 然而,一些化合物如酸和三糖的释放量很低,可能会到达大肠.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养生物化学 营养生物化学
- 分析化学 分析化学
背景情况:
- 抹茶是一种粉状绿茶,含有各种有机酸和糖类.
- 了解这些化合物的体外消化过程对于评估它们的生物可用性至关重要.
研究的目的:
- 为了研究体外消化对从抹茶中释放有机酸和低分子量糖的影响.
- 在模拟胃和肠道消化后,量化关键化合物的消化性和保留因子.
主要方法:
- 使用高性能液体染色学 (HPLC) 具有光谱和折射测量检测.
- 进行了两步的酶性消化,模拟了胃和肠的阶段.
- 确定剩余分析剂度和计算的保留因子.
主要成果:
- 干物质消化率达到67.3%后胃和85.9%后胃和肠的阶段.
- 酸,酸,三糖和L-氨酸占主导地位,并且释放量很高.
- 酸和三糖的释放率最低,在肠道消化后的保留因子分别为7%和13%.
结论:
- 酸,酸,酸,D-葡萄糖,L-氨酸和L-氨酸在很大程度上被释放出来,可供吸收.
- 低释放的酸和三糖表明它们可能会到达大肠.
- 对于容易患结石的个人,建议对抹茶的酸含量进行进一步评估.
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