乳熟期甜玉米芯纤维管微结构与成分的比较性研究  

Comparison Study on the Change of Fiber Tube Structure and Components of Sweet Corncob in Milk Stage

作　　者：权晓琴 金邦荃[1] 胡珏[1] 周焙 周鑫[1] 刘春泉[2] 李大婧[2] 刘琛[1] 

机构地区：[1]南京师范大学金陵女子学院,江苏南京210097 [2]江苏省农业科学院农产品加工研究所,江苏南京210014

出　　处：《南京师范大学学报（工程技术版）》2015年第1期86-92,共7页Journal of Nanjing Normal University(Engineering and Technology Edition)

基　　金：江苏省高校研究生创新项目(SJLX-0321);江苏省现代农业技术创新项目(CX2067-1)

摘　　要：探究玉米芯作为膳食纤维补充剂来源的依据.以乳熟期甜玉米芯为原料,采用化学和组织形态学手段,尤其是扫描电镜法,观察其2%Na OH处理前后维管微结构和纤维成分变化.碱处理后,维管部分被消化并出现断裂,维管壁结构模糊且透明,部分物质被降解;2%Na OH消化玉米芯后,其总膳食纤维由25.3%增加至31.1%,其中木质素比例显著增加,而半纤维素减少,玉米芯中膳食纤维含量显著增加.因此,玉米芯是膳食纤维补充剂的理想新资源.The paper looks for some scientific support for corncob as dietary fiber. Materials and Methods Sweet corncob in milk stage is used to test the change of fiber tube structure and components by chemical and histological methods,especially scanning electronic microscopy（ SEM）. Results after 2% Na OH treatment,fiber tubes in corncob are broken down and its wall is thinner and lighter significantly because some materials are degraded; and then,the total dietary fiber is raised from 25.3% to 31.1% with the increase of lignin and decrease of hemicelluloses. Conclusions Due to 2% Na OH treatment,the concentration of dietary fiber in corncob can be increased,significantly. So Corncob is a good material to make dietary fiber supplement.

关 键 词：膳食纤维 维管结构 NAOH 扫描电镜 甜玉米芯 

分 类 号：TS201.4[轻工技术与工程—食品科学]