三种芒果果皮及果肉中膳食纤维的组分研究  

The Effects of Components of Dietary Fiber Made from Three Kinds of Mango Peel and Pulp

作　　者：陈多谋 文攀 杭瑜瑜 裴志胜 

机构地区：[1]海南热带海洋学院,海南三亚572022

出　　处：《食品研究与开发》2016年第8期9-14,共6页Food Research and Development

基　　金：海南省教育厅项目(Hnjg2015-55);海南省高等学校科研研究项目(Hnky2015-44);海南热带海洋学院校级项目(QYQN201513)

摘　　要：研究3种芒果皮及果肉的膳食纤维（DF）组分,对制备得膳食纤维中的纤维素、半纤维素、木质素进行了测定;采用糖腈乙酰化衍生GC分析膳食纤维的单糖组分。结果表明3种芒果果皮及果肉中纤维素,半纤维素的含量在10%~20%之间,木质素含量在5%~13%之间。3种芒果果肉及果皮中均含有鼠李糖,山梨糖、甘露糖、半乳糖4种单糖,并通过对保留时间和峰面积的检测结果分析4种单糖的相对含量。Study on the dietary fiber（DF）component of peel and pulp in three kinds of mango,determinated of cellulose,hemicellulose and lignin in prepared dietary fiber,Using GC method analyzed dietary fiber（DF）monosaccharide composition. The results indicated that the the content of cellulose and hemicellulose were between 10 %-20 %,the content of lignin was between 5 %-13 % in peel and pulp of three kinds of mango.The peel and pulp in three kinds of mango contained rhamnose,sorbose,mannose and galactose,the relative contents of four kinds of sugars were analyzed by the detection results of retention time and peak area.

关 键 词：芒果 组分 膳食纤维 单糖 

分 类 号：TS209[轻工技术与工程—食品科学] TS255.3[轻工技术与工程—食品科学与工程]