超微粉碎对荸荠皮膳食纤维的影响  

Effect of Ultra-fine Pulverization on the Dietary Fiber of Eleocharis tuberose Peel

作　　者：高志明[1] 陈振林[1] 罗杨合[1] 解庆林[1] 甘任民[1] 

机构地区：[1]贺州学院桂东特色资源研究与开发广西重点建设实验室,广西贺州542800

出　　处：《湖北农业科学》2012年第2期364-366,共3页Hubei Agricultural Sciences

基　　金：广西自然科学基金资助项目(桂科自0991267);广西环境工程与保护评价重点实验室研究基金资助项目(桂科能0804K023)

摘　　要：为研究超微粉碎对荸荠皮膳食纤维的影响,考察了不同超微粉碎时间下荸荠皮膳食纤维质量分数、组成,以及可溶性膳食纤维的溶出速度。结果表明,通过超微粉碎,荸荠皮总膳食纤维质量分数提高了8.57%,同时,不溶性膳食纤维质量分数下降了21.19%,而可溶性膳食纤维能提高了137.84%。此外,通过超微粉碎处理,荸荠皮可溶性膳食纤维的溶出速度能得到显著提高。To evaluate the effect of ultra-fine pulverization on the dietary fiber in Eleocharis tuberose peel,the total content,composition of dietary fiber and dissolution velocity of soluble dietary fiber（SDF） in E.tuberose peel powder treated by ultra-fine pulverization for different time were determined.The results showed that after ultra-fine pulverization,the total dietary fiber content in E.tuberose peel increased by 8.75%;Meanwhile,the insoluble dietary fiber content decreased by 21.19% while soluble dietary fiber content increased by 137.84%.In addition,the dissolution velocity of soluble dietary fiber in E.tuberose peel was observably rised by ultra-fine pulverization.

关 键 词：荸荠皮 超微粉碎 膳食纤维 

分 类 号：S645.3[农业科学—蔬菜学] TS255.36[农业科学—园艺学]