抗性淀粉体外分析方法的优劣势比较及研究进展  

Comparison of Advantages and Disadvantages and the Research Advances on the in vitro Analysis of Resistant Starch Determination

作　　者：任娜梅 马蓁[1] 胡新中[1] Ren Namei;Ma Zhen;Hu Xinzhong(College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi’an 710119)

机构地区：[1]陕西师范大学食品工程与营养科学学院,西安710119

出　　处：《中国粮油学报》2020年第11期169-178,共10页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(31501405),陕西师范大学青年学术带头人及学术骨干资助计划(18QNGG010)。

摘　　要：抗性淀粉因其潜在的健康益处和功能特性受到了广泛关注。近年来,体外测定抗性淀粉的方法层出不穷,大都在初始方法的基础上不断补充、丰富、调整,使测定结果更加真实化、合理化,但这些调整都直接影响测定的抗性淀粉水平。食品原料中抗性淀粉的含量直接影响其在不同产品中应用的加工特性及其潜在的功能特性,因此对抗性淀粉含量测试方法研究进展的全面总结及分析非常有必要。本文对几种体外抗性淀粉测定方法的流程、原理进行了详细综述并针对其优劣势进行比较,旨在为抗性淀粉体外分析及加工应用提供借鉴。Resistant starch(RS)has drawn substantial attention due to its demonstrated potential health benefits and physiological functionalities.Resistant starch(RS)can be analyzed by both in vitro and in vivo methods.A variety of in vitro methods of analyzing resistant starch content have been proposed in recent years,most of which were modified and adjusted based on the original method,leading to a more reasonable and reliable result.However,the adjustment applied would have a direct impact on the determined resistant starch level.Thus,it is of paramount importance of measuring the RS content since the RS level would profoundly affect its potential in vivo physiological functionality and its functional characteristics during the processing of food products.In this review paper,the process and the major principle of different in vitro methods for the determination of resistant starch were reviewed detailedly,and their corresponding advantages and disadvantages were analyzed comparatively,aiming to provide a reference for the future in vitro study of RS as well as the processing application of resistant starch.

关 键 词：抗性淀粉 体外分析 原理 优劣势比较 

分 类 号：TS237[轻工技术与工程—粮食、油脂及植物蛋白工程]