菊苣低聚果糖的研究与开发  

Study and development of Chicory fructooligosaccharides

作　　者：何小维[1] 罗志刚[1] 彭运平[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2006年第8期183-185,189,共4页Science and Technology of Food Industry

基　　金：广东省科技攻关(2005B20401006);广东省自然科学博士启动基金(5300170);华南理工大学自然科学基金

摘　　要：菊苣低聚果糖是从菊苣根中提取的果聚糖,又被称为菊糖,是一种低聚果糖,菊糖不被有机体消化吸收而能被肠道微生物利用,进行肠内发酵,产生益生素作用和其他多种生理营养功能。在欧洲,功能性食品菊糖被广泛的应用于食品行业,特别是作为膳食纤维。本文主要介绍菊糖的成分、来源、消化后的生理功效以及作为膳食纤维的原因。Chicory Fructooligosaccharides are extracted from chicory roots, which are also called inulin or oligofructose, and they are widely used in Europe in a variety of foods, especially as dietary fiber which can be utilized by intestinal microbes but not digested and absorbed by human body, therefore, it has many physiological and nutritional functions. This paper introduces the composition and source of inulin and oligofructose, the physiological effects and how these material relates to the concept of dietary fiber.

关 键 词：菊糖 胃肠道 菊苣低聚果糖 功能 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]