改性葡萄皮渣膳食纤维体外发酵特性研究  

in vitro Fermentation Characteristics of Modified Dietary Fiber from Grape Pomace

作　　者：令博[1] 蔡昱杰[1] 吴洪斌[2] 赵国华[1,3] 明建[1,3] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]新疆农垦科学院农产品加工研究所,新疆石河子832000 [3]重庆市特色食品工程技术研究中心,重庆400715

出　　处：《食品科学》2011年第19期147-151,共5页Food Science

基　　金：新疆生产建设兵团工业科技攻关项目(2009GG39);新疆生产建设兵团博士基金项目(2009JC12)

摘　　要：采用人粪便提取液为接种物,通过体外发酵技术研究不同改性处理的葡萄皮渣膳食纤维在模拟人体大肠环境条件下的发酵过程,测定不同发酵时间的pH值和短链脂肪酸(SCFA)的含量。结果表明:葡萄皮渣膳食纤维是一种理想的可被大肠微生物所利用的碳源,能够在体外模拟环境下发酵产生乙酸、丙酸、丁酸和异丁酸等短链脂肪酸;葡萄皮渣膳食纤维经过不同改性处理后对其发酵液pH值的变化无明显影响,但对发酵液中短链脂肪酸的总量和各组分含量均有一定影响。Human excrement extract was used as the inoculum to modify grape pomance dietary fiber in a mimic human intestinal environment by in vitro fermentation.The pH and the content of short-chain fatty acids（SCFAs） in modified dietary fiber obtained after different times of fermentation were determined.The results indicated that grape pomance dietary fiber was one of ideal carbon sources that could be exploited by intestinal microflora.SCFAs including acetic acid,propionic acid,butyrate acid and isobutyrate acid were produced during fermentation in vitro.Meanwhile,no obvious pH change in the fermentation broth of modified grape pomace dietary fiber was observed.However,the contents of total SCFAs and each SCFA were affected due to fermentation treatment.

关 键 词：葡萄皮渣 改性膳食纤维 体外发酵 短链脂肪酸 

分 类 号：R972.6[医药卫生—药品]