马铃薯膳食纤维对胆固醇的吸附性能及动力学研究  

Kinetics and Properties Study on Cholesterol Sorption onto PDF

作　　者：吕金顺[1] 徐继明[1] 

机构地区：[1]江苏省低维材料化学重点建设实验室淮阴师范学院,江苏淮安223001

出　　处：《食品科学》2006年第6期55-58,共4页Food Science

基　　金：甘肃省自然基金资助项目(ZS031-A25-025-D)

摘　　要：研究了用马铃薯渣制备的新型膳食纤维(PDF)对胆固醇的吸附。实验结果表明PDF对胆固醇具有一定的吸附作用,可做为人体较好的营养纤维,吸附的最佳条件为:PDF用量0.5～1.0g,胆固醇的浓度为60～100μg/ml,吸附达平衡的时间约为30min,低温有利于吸附。PDF对胆固醇的吸附机理是物理吸附。动力学研究表明PDF对胆固醇的吸附符合Freundlich模式。In this paper, the adsorption of cholesterol onto Potato Dietary Fiber （PDF） in ethanol was studied. The results indicated that the optimal adsorption concentration for cholesterol was 60 to 100μg/ml to 0.5 to 1.0g PDF after30 minters later, low temperature was beneficial to the adsorption, the mechanism was physical adsorption, kinetics study showed that the adsorption of PDF for Cholesterol was agreement with Freundlich equation. In conclusion, PDF has ability of adsorbed Cholesterol and may be used adsorption for Cholesterol to human body.

关 键 词：马铃薯制备膳食纤维(PDF) 胆固醇 吸附 动力学模型 

分 类 号：TS201[轻工技术与工程—食品科学]