食物中抗性淀粉的含量分析  

Analysis of Resistant Starch in Foods

作　　者：王竹[1] 李建文[1] 杨晓莉[1] 杨晶明[1] 杨月欣[1] 

机构地区：[1]中国疾病预防控制中心营养与食品安全所,北京100050

出　　处：《中国粮油学报》2007年第6期82-85,108,共5页Journal of the Chinese Cereals and Oils Association

基　　金：北京市自然科学基金(No.7032039)

摘　　要：对我国常见食品中可消化淀粉(DS)和抗性淀粉(RS)的含量进行分析,初步评价食品来源和加工方法对RS的影响。文中选择80种食物样品,依照AOAC 2002.2方法分析食物中DS和RS含量分析;并分析了不同直链淀粉比例、常规烹调加工方法下RS的含量。结果食物RS受来源和加工方法影响较大,豆类、生的薯类、饼干食品、含直链50%淀粉的玉米RS含量相对较高;淀粉中直链淀粉比例为50%时,RS含量较高;碾磨、蒸煮、膨化使RS含量降低,特殊工业加工的高RS产品蒸煮后RS不被破坏。To obtain digestible starch （DS） and resistant starch （RS） data in Chinese common foods, the effects of processing on RS content were studied. DS and RS contents in selected 80 food samples were measured by the enzymatic method based on AOAC 2002.02. The RS content in corn starch with various amylose ratio and in cooked foods were also analyzed. Results indicate the RS content in foods varies due to the source and the processing methods. Legumes, raw potato, biscuits, and corn with amylose of 50% ratio have relatively higher RS content. Grinding, steaming/boiling, and extrusion decrease RS content, while the RS in some high RS products produced with special industrial technology will not be destroyed after steaming.

关 键 词：食物 抗性淀粉 烹调加工 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程] TS207.5[轻工技术与工程—食品科学与工程]