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目的 研究维生素D3强化酸奶的营养品质特性，探究其对模拟失重状态下机体维生素D代谢的改善作用，为后续研发功能食品提供理论依据。方法 以复原乳为基质、维生素D3微胶囊粉为强化剂，制备维生素D3强化酸奶，系统研究不同梯度(1.25μg/100 mL、2.50μg/100 mL、3.75μg/100 mL、5.00μg/100 mL、6.25μg/100 mL)维生素D3微胶囊添加量对其品质特性(滴定酸度、固形物含量、持水作用力、脱水收缩率)的影响规律；通过SD大鼠尾部悬吊模型，采用酶联免疫吸附试验检测血清25-羟维生素D3[25(OH)D3]、1,25-二羟维生素D3[1,25-(OH)2D3]、钙及磷的变化，评价其代谢能力。结果 当发酵3 h时，维生素D3强化酸奶的滴定酸度随着微胶囊粉添加量的增加先增加后减少并趋于平稳，总固形物含量变化不明显，持水作用力呈现先增加后减小的变化，而脱水收缩率呈现先减小后增加的变化。当维生素D3微胶囊粉的添加量达到3.75μg/100 mL时，维生素D3强化酸奶的网络结构更加致密且均匀，呈现非牛顿流体和剪切稀释的流动特性，其结构较为紧密稳定且能够承受高频率的破坏，同时具有良好的酸奶组织形态、风味以及口感。动物实验显示，维生素D3强化酸奶尾吊组血清25(OH)D3、1,25-(OH)2D3、钙和磷浓度显著高于尾吊对照组(P<0.05)。结论 维生素D3微胶囊化强化技术可有效维持和强化酸奶的营养品质特性，显著改善模拟失重状态下机体维生素D代谢紊乱状态。
Abstract：Objective To investigate the nutritional quality characteristics of vitamin D_3-fortified yogurt and explore its improving effect on vitamin D metabolism in the body under simulated weightlessness,thereby providing a theoretical basis for the development of functional foods.Methods Using reconstituted milk as the matrix and Vitamin D3(VD3) microcapsule powder as the fortifier,VD_3-fortified yogurt was prepared.A systematic study was conducted to investigate the effects of different gradients(1.25 μg/100 mL,2.50 μg/100 mL,3.75 μg/100 mL,5.00 μg/100 mL,6.25 μg/100 mL) of VD3 microcapsule addition on its quality characteristics(titratable acidity,solid content,water-holding capacity,syneresis).In vivo assessments were conducted using a Sprague-Dawley(SD) rat tail-suspension model to simulate weightlessness.Levels in serum 25(OH)D3,1,25-(OH)2D3,calcium(Ca),and phosphorus(P) were detected using the enzyme-linked immunosorbent assay(ELISA) to evaluate its metabolic capacity.Results During fermentation(3 h),titratable acidity of VD_3-fortified yogurt initially increased,then decreased,and eventually stabilized with rising microcapsule dosage,while total solid content remained consistent.WHC exhibited an initial increase followed by a decline,whereas syneresis showed an inverse trend.At an optimal dosage of 3.75 μg/100 mL,the yogurt displayed a dense and uniform network structure,characterized by non-Newtonian fluid behavior with shear-thinning properties.This formulation demonstrated robust structural stability under high-frequency mechanical stress,alongside desirable textural,flavor,and sensory attributes.Animal experiments revealed that the serum concentrations of 25(OH)D3,1,25-(OH)2D3,calcium,and phosphorus in the vitamin D_3-fortified yogurt intervention group were significantly higher than those in the tail-suspended control group(P < 0.05).Conclusion VD3 microencapsulation technology effectively preserves and enhances the nutritional quality characteristics of yogurt and mitigates vitamin D metabolic dysregulation under simulated weightlessness.
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基本信息:
DOI：10.16289/j.cnki.1002-0837.2025.05002
中图分类号:TS252.54
引用信息:
[1]陈军丽,赵晓慧,陈朴,等.维生素D_3强化酸奶的品质特性及对尾吊大鼠维生素D代谢的影响[J].航天医学与医学工程,2025,36(05):396-402.DOI:10.16289/j.cnki.1002-0837.2025.05002.
基金信息:
国家重点研发计划（2022YFF1103202）