Abstract：
Vitamin D plays a crucial role in bone, immunology, and neurophysiological functions but has inadequate bioavailability in the human body. In this paper, six different liquid beverages were used for vitamin D3 fortification, investigating the effect of different food matrices on the bioaccessibility of vitamin D. Not from concentrate (NFC) apple juice (9.34%) and NFC orange juice (8.12%) presented about 20% higher bioaccessibility of vitamin D3 than soybean and skim milk, and achieved a similar value of whole milk (8.04%). Meanwhile, the bioaccessibility of NFC apple and orange juice was markedly about 120% higher than that of apple clear juice. From the correlation analysis, the bioaccessibility of VD3 indicated significant correlations with small intestine retention (0.82) and viscosity (0.66). But small intestinal particle size showed a negative effect on bioaccessibility (-0.78). Therefore, food components, delivery matrices, and physicochemical properties of digesta were key factors to achieve higher bioaccessibility for guiding formulation design.
摘要：
维生素D在骨骼中起着至关重要的作用，免疫学,和神经生理功能，但在人体内的生物利用度不足。在本文中,六种不同的液体饮料用于维生素D3强化，调查不同食物基质对维生素D的生物可利用性的影响。不是来自浓缩（NFC）苹果汁（9.34％）和NFC橙汁（8.12％）的维生素D3的生物可利用性比大豆和脱脂乳高20％，并实现了全脂牛奶的相似值（8.04%）。同时,NFC苹果汁和橙汁的生物可利用性明显高于苹果汁约120％。从相关性分析来看，VD3的生物可及性表明与小肠滞留(0.82)和粘度(0.66)显著相关。但小肠粒径对生物可及性有负面影响(-0.78)。因此,食品成分,交付矩阵，消化物的理化性质是实现更高的生物可及性以指导制剂设计的关键因素。
