烹饪和体外消化对加工肉制品中辅酶 Q10 稳定性的影响。
Effect of cooking and in vitro digestion on the stability of co-enzyme Q10 in processed meat products.
机构信息
School of Food and Nutritional Sciences, University College Cork, Ireland.
Ashtown Food Research Centre, Teagasc, Ashtown, Castleknock, Dublin 15, Ireland.
出版信息
Food Chem. 2014 May 1;150:187-92. doi: 10.1016/j.foodchem.2013.10.138. Epub 2013 Nov 5.
The use of CoQ10 fortification in the production of a functional food has been demonstrated in the past but primarily for dairy products. This study aimed to determine the bio-accessibility of CoQ10 in processed meat products, beef patties and pork breakfast sausages, fortified with CoQ10. Both the patties and sausages were fortified with a micellarized form of CoQ10 to enhance solubility to a concentration of 1mg/g of sample (NovaSolQ®). An assay was developed combining in vitro digestion and HPLC analysis to quantify the CoQ10 present in fortified products (100mg/g). The cooking retention level of CoQ10 in the products was found to be 74±1.42% for patties and 79.69±0.75% for sausages. The digestibility for both products ranged between 93% and 95%, sausages did have a higher digestibility level than patties but this was not found to be significant (P<0.01).
过去已经证明，在生产功能性食品时可以使用 CoQ10 强化，但主要是针对乳制品。本研究旨在确定强化 CoQ10 的加工肉类产品（牛肉饼和猪肉早餐香肠）中 CoQ10 的生物可利用性。肉饼和香肠都强化了一种胶束化形式的 CoQ10，以提高溶解度，达到样品浓度 1mg/g（NovasolQ®）。开发了一种结合体外消化和 HPLC 分析的测定法，以定量测定强化产品中的 CoQ10（100mg/g）。发现产品中 CoQ10 的烹饪保留水平为肉饼 74±1.42%，香肠 79.69±0.75%。两种产品的消化率均在 93%至 95%之间，香肠的消化率确实高于肉饼，但这并没有被发现具有统计学意义（P<0.01）。
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