膳食纤维对油脂、胆固醇、胆酸钠和亚硝酸根离子吸附作用的研究  

Study on the adsorption of dietary fiber for oil and fat,cholesterol,sodium cholate and NO-2

作　　者：钟希琼[1] 胡文娥[1] 林丽超[1] 

机构地区：[1]佛山科学技术学院食品科学系,广东佛山528231

出　　处：《食品工业科技》2010年第5期134-136,共3页Science and Technology of Food Industry

摘　　要：采用离体实验模拟人体胃和肠道的pH条件,探讨了麦麸、米糠、豆渣、甘薯、大薯、葛根、香芋和马铃薯膳食纤维对油脂、胆固醇、胆酸钠和亚硝酸根离子的吸附能力。结果表明,在酸性条件下清除胆固醇能力最强的是马铃薯膳食纤维,为28.5mg/g;对猪油和中性条件下胆固醇吸附效果最好的是麦麸纤维,分别为1.57g/g和21.6mg/g;对胆酸钠(浓度为3mg/mL和2mg/mL)吸附能力最强的是豆渣膳食纤维,其吸附量分别为143.8mg/g和66.8mg/g;清除NO-2能力最强的是大薯膳食纤维,其清除率在45min后达100%。An in vitro study was carried out to test adsorption capacity of dietary fiber prepared from wheat bran,rice bran,soybean residue,sweet potato,big yam,kudzu vine root,taro and potato for oil and fat,cholesterol,sodium cholate,NO-2. The results showed that potato fiber had the strongest adsorption capacity for cholesterol in acidic pH;wheat bran fiber had the best adsorption effect for lard and cholesterol in neutral pH;soybean residue fiber had the most adsorption capacity for sodium cholate;big yam fiber had the strongest scavenging capacity for NO2^-.

关 键 词：膳食纤维 吸附 油脂 胆固醇 胆酸钠 亚硝酸根离子 

分 类 号：TS201.23[轻工技术与工程—食品科学]