芦笋皮和茎中膳食纤维的提取及功能性质的比较  

Comparison of the extraction and functional properties of dietary fiber between the peel and stem of asparagus

作　　者：刘静娜[1] 庄远红[1] 黄志娜[1] 郑月梅[1] 李宝珠[1] 

机构地区：[1]闽南师范大学菌物产业工程技术中心,漳州363000

出　　处：《食品科技》2014年第12期269-272,共4页Food Science and Technology

基　　金：福建省教育厅A类科技项目(JA12213);闽南师范大学新世纪优秀人才支持计划项目(MX13005)

摘　　要：对芦笋皮和茎中的膳食纤维进行提取以及功能性质的比较。采用化学法提取了可溶性和不溶性膳食纤维,测定了其持水性、溶胀性、持油力、对胆固醇和胆盐的吸附作用以及对阳离子的交换能力。结果表明:在酸提时间4 h、酸浓度1%、碱浓度0.9%、碱提时间1.5 h的条件下芦笋皮中膳食纤维得率最高(SDF 12.75%,IDF 60.29%),在酸提时间4 h、酸浓度2%、碱浓度0.6%、碱提时间1 h的条件下芦笋茎中膳食纤维得率最高(SDF 11.96%,IDF 36.51%);芦笋皮膳食纤维的性能优于芦笋茎,IDF的持水性、溶胀性、持油力和对胆盐的吸附能力优于SDF,而SDF对胆固醇的吸附能力和对阳离子的交换能力则优于IDF。因此,芦笋皮膳食纤维的得率更高、性能更优。The extraction and functional properties of dietary fiber from the peel and stem of asparagus were studied. Soluble and insoluble dietary fiber were extracted by chemical method and their waterholding capacity, swelling capacity, oil-holding capacity, cholesterol and bile salt absorption, and cationicexchange capacity were determined. The results showed that under the condition of 4 h of acid extraction time, 1% of acid concentration, 0.9% of alkali concentration and 1.5 h of alkali extraction time, dietary fiber from peel was extracted most（12.75% of SDF and 60.29% of IDF）; Under the condition of 4 h of acid extraction time, 2% of acid concentration, 0.6% of alkali concentration and 1 h of alkali extraction time, dietary fiber from stem was extracted most（11.96% of SDF and 36.51% of IDF）. The properties of dietary fiber from peel were better than that from stem. Except for cholesterol absorption and cationic-exchange capacity, insoluble dietary fiber exhibited better activities than soluble dietary fiber. Therefore, dietary fiber from peel has higher yield and better properties.

关 键 词：芦笋 膳食纤维 提取 功能性质 

分 类 号：TS255.2[轻工技术与工程—农产品加工及贮藏工程]