黑龙江八一农垦大学食品学院张东杰教授、李志江教授等|高粱复配米脂肪体外消化产物及其氧化稳定性

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。

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.