王成祥1，马淑红1，朱巧莎2，侯占群2，张美娜1，赵鑫燕1，韩晓峰2，马芙俊2，刘义凤2，
夏凯2，柳嘉2，段盛林2*
（1 同福集团股份有限公司，河北石家庄050000；
2 中国食品发酵工业研究院有限公司，北京100015）
摘要：本文以不同种类的多糖和水果浓缩汁为原料，经剪切、均质、灌装和灭菌制备富纤果汁饮料，并对其GI值进行了测定。在此基础上，进一步考察了富纤果汁饮料对椰子油乳化体系中脂肪酸体系消化特性的影响。人体GI测试结果表明：富纤果汁饮料的餐后血糖值上升和下降均较葡萄糖餐后血糖值平稳，因此富纤果汁饮料有稳定餐后血糖的效果（GI=28.6），表明本文开发的富纤果汁饮料为低GI 食品。脂肪酸体外消化结果表明：在口腔和胃消化过程中，添加不同多糖、蛋白、乳化剂及富纤果汁饮料制备的乳状液中脂肪酸释放率均较低。小肠消化阶段，添加黄原胶和瓜胶制备所得的乳状液脂肪释放率显著低于添加蛋白、微晶纤维素和阿拉伯胶乳液，饮料中添加不同纤维类原料对脂肪酸释放抑制顺序依次为瓜胶∶黄原胶=1∶3，瓜胶∶黄原胶=1∶1，瓜胶，黄原胶，瓜胶∶黄原胶=3∶1，空白组。因此，饮料中纤维类原料对脂肪的释放有抑制效果。
关键词：富纤果汁饮料；乳状液；瓜胶；黄原胶；体外消化特性；GI 人体测试
Preparation of Coconut Oil Emulsion and its Emulsification Characteristics and in Vitro Digestion and
Release Characteristics
WANG Cheng-xiang1，MA Shu-hong1，ZHU Qiao-sha2，HOU Zhan-qun2，ZHANG Mei-na1，ZHAO Xin-yan1，
HAN Xiao-feng2，MA Fu-jun2，LIU Yi-feng2，XIA Kai2，LIU Jia2，DUAN Sheng-lin2*
（1 Tongfu Group Co.，Ltd.，Shijiazhuang 050000，China；
2 China National Research Institute of Food&Fermentation Industries Corporation Limited，Beijing 100015，China）
Abstract: In this paper，different types of polysaccharides and fruit juice concentrates were used as raw materials to prepare high-fiber juice beverages by shearing，homogenizing，filling and sterilizing，and their GI value was determined. On this basis，the effect of rich fiber juice beverage on the digestion characteristics of fatty acid system in coconut oil emulsion system was further investigated. The results of human GI test showed that the increase and decrease of postprandial blood glucose level of the rich fiber juice drink were smoother than the postprandial blood glucose level. Therefore，the rich-fiber juice drink had the effect of stabilizing postprandial blood glucose（GI=28.6），indicating that the high-fiber juice beverage developed in this paper is a low-GI food. The results of fatty acids in vitro digestion showed that the release rate of fatty acids was low in the emulsion prepared by adding different polysaccharides，proteins，emulsifiers and rich fiber juice beverages during oral and gastric digestion. In the small intestine digestion stage，the release rate of the emulsion obtained by adding xanthan gum and guar gum was significantly lower than that of the added protein，microcrystalline cellulose and gum arabic emulsion. The order of inhibition of fatty acid release by adding different fiber materials to the beverage is guar gum∶xanthan gum=1∶3，guar gum∶xanthan gum=1∶1，guar gum，xanthan gum，guar gum∶xanthan gum=3∶1，control group. Therefore，the fibrous raw material in the beverage has an inhibitory effect on the release of fatty acids.
Key words: cellulose-rich fruit juice；emulsion；guar gum；xanthan gum；in vitro digestion characteristics；GI test of human
（2019年 第22卷 第6期）