Abstract：
Rose polyphenols, key functional components in roses, require adequate bioaccessibility for their health benefits, subject to influence by food components and processing. Investigating the impact of various thermal sterilization methods on the bioaccessibility of rose polyphenols in rose tea with milk and the underlying mechanisms, our findings indicated a significant increase in bioaccessibility following treatment at 85 °C/30 min. Conversely, 121 °C/15 min treatment decreased bioaccessibility. Examining the interaction between β-casein in milk and rose polyphenols under different sterilization conditions, SEM and particle size analysis revealed binding, with fluorescence spectroscopy indicating non-covalent bonds. Binding forces followed the order 121 °C > 85 °C > 25 °C. Notably, at 85 °C, non-covalent binding improved polyphenol bioaccessibility, while the intensified binding at 121 °C decreased it. SDS-PAGE and amino acid analysis confirmed no covalent bond. This study establishes a theoretical basis for selecting thermal sterilization temperatures for milk-flower combinations, considering polyphenol bioaccessibility.
摘要：
玫瑰多酚,玫瑰中的关键功能成分，需要足够的生物可及性来获得健康益处，受食品成分和加工的影响。研究各种热杀菌方法对牛奶玫瑰茶中玫瑰多酚生物可及性的影响及其潜在机制，我们的发现表明，在85°C/30分钟处理后，生物可及性显着增加。相反，121°C/15分钟处理降低了生物可及性。考察了不同杀菌条件下牛奶中β-酪蛋白与玫瑰多酚的相互作用,SEM和粒度分析显示结合，荧光光谱显示非共价键。结合力遵循121°C>85°C>25°C的顺序。值得注意的是,在85°C,非共价结合提高了多酚的生物可及性，而在121°C的强化结合降低了它。SDS-PAGE和氨基酸分析证实没有共价键。这项研究为选择牛奶-花组合的热灭菌温度建立了理论基础，考虑多酚的生物可及性。
