膳食纤维功能、提取工艺及应用研究进展  

Research Progress on Function,Extraction Process and Application of Dietary Fiber

作　　者：曲鹏宇[1,2] 李丹 李志江[1,2] 周义 于果[1,2] 张东杰 QU Peng-yu;LI Dan;LI Zhi-jiang;ZHOU Yi;YU Guo;ZHANG Dong-jie(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319,Heilongjiang,China;Key Laboratory of Agro-Products Processing and Quality Safety of Heilongjiang Province,Daqing 163319,Heilongjiang,China)

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]黑龙江省农产品加工与质量安全重点实验室,黑龙江大庆163319

出　　处：《食品研究与开发》2018年第19期218-224,共7页Food Research and Development

摘　　要：膳食纤维被人们称作第七类营养素,对维持人身体健康起到重要的作用。综述膳食纤维的理化性质和生理活性功能,总结膳食纤维提取的物理法、化学法、酶法和结合法等方法,并概括每种方法的提取参数与提取率,阐述膳食纤维提取工艺的研究现状以及各种方法之间的优缺点,为膳食纤维以后的提取和应用提供参考和建议。Dietary fiber is the seventh nutrient and plays an important role in maintaining people's health.Dietary fiber contains many physiologically active functions.Through a large number of references,the methods for extracting dietary fiber at home and abroad were reviewed.Each main extraction methods,parameters,and yield including physical methods,chemical methods,enzymatic methods,and combined methods were concluded.The research status and the advantages and disadvantages of the extraction process of dietary fiber were presented in order to provide references and suggestions for the research of dietary fiber extraction.

关 键 词：膳食纤维 提取 功能 研究进展 

分 类 号：TS201.4[轻工技术与工程—食品科学]