蔓越莓中膳食纤维的结构性质和功能性质研究
目的 考察蔓越莓中膳食纤维的结构性质和功能性质。方法 利用酶解法提取蔓越莓总膳食纤维、不溶性膳食纤维和可溶性膳食纤维, 并采用红外光谱和高效液相色谱测定其官能团结构和分子量, 采用质构仪和粘度计测定其凝胶性质和粘度, 同时对膳食纤维吸附亚硝酸根离子、交换阳离子、胆固醇、重金属和葡萄糖的能力进行研究。结果 总膳食纤维和不溶性膳食纤维的提取率较高, 分别为54.67%和38.70%, 膳食纤维具有凝胶和粘度的性质, 同时在功能上有吸附亚硝酸根离子, 交换阳离子, 吸收胆固醇, 重金属离子和葡萄糖的性能。结论 蔓越莓膳食纤维具有特殊的结构性质和很好的功能活性, 可以开发蔓越莓新功能食品。
Objective To investigate the structure properties and functional properties of cranberry dietary fiber. Methods The total dietary fiber, insoluble dietary fiber and soluble dietary fiber of cranberry were extracted by enzymatic hydrolysis. The functional group structure and molecular weight were determined by infrared spectroscopy and high performance liquid chromatography. Gel properties and viscosity were determined by texture analyzer and viscometer. At the same time, the ability of dietary fiber to adsorb nitrite ions, exchange cations, cholesterol, heavy metals and glucose was studied. Results The extraction rates of total dietary fiber and insoluble dietary fiber were higher, which were 54.67% and 38.70% respectively. Dietary fiber had the properties of gel and viscosity, and had the ability of adsorbing nitrite ions, exchange cations, absorb cholesterol, heavy metal ions and glucose. Conclusion Cranberry dietary fiber has special structural properties and good functional activity, and we can develop new functional products of cranberry.
标题：蔓越莓中膳食纤维的结构性质和功能性质研究
英文标题：Study on the structural properties and functional properties of dietary fiber from cranberry
作者：
朱凤妹 河北科技师范学院食品科技学院
李佳璇 河北农业大学食品科技学院
张海娟 河北科技师范学院食品科技学院
李佳腾 河北科技师范学院食品科技学院
李军 河北科技师范学院食品科技学院
中文关键词:蔓越莓,膳食纤维,酶解法,结构性质,功能性质,
英文关键词:cranberries,dietary fiber,enzymatic hydrolysis,structural properties,functional properties,
发表日期：2018-06-22
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