酶重量法测定食品中膳食纤维含量方法的改进  

作　　者：汪红[1] 祁玉峰[1] 魏红[1] 

机构地区：[1]河南省农科院农业质量标准与检测技术研究中心,河南郑州450002

出　　处：《食品工业科技》2007年第9期203-205,共3页Science and Technology of Food Industry

基　　金：河南省分析测试基金资助项目

摘　　要：对酶重量法测定食品中总膳食纤维、不溶性膳食纤维和可溶性膳食纤维含量的方法进行了改进,利用磷酸缓冲液取代了价格较高的MESI-TR IS缓冲液,并在过滤过程中采用热过滤法以加快过滤速度。利用改进法对燕麦片和红枣粉为原料与传统测定方法进行了比较,结果表明,两种方法测定结果基本一致。同时,对改进法在不同实验室进行了对比测定,发现该方法稳定性较好,可以代替传统的AOAC测定方法。The method of the determination of total, soluble and insoluble dietary fiber in foods by enzymatic- gravimetric was improved with phosphorus acid amortize liquid replacing costly MESI-TRIS amortize liquid ,and using hot-filtrating to increase the speed in the filtration. The improved method was compared with traditional AOAC method in the testing of oatmeal and Chinese date powder. The results showed that the results in testing by two methods are very close. This method was tested in different laboratories,the results indicated that this method had a good stability, can replace the traditional AOAC method.

关 键 词：酶重量法 膳食纤维 测定 改进 

分 类 号：TS201.23[轻工技术与工程—食品科学]