贡水白柚皮可溶性与不可溶膳食纤维对比分析  

Comparative analysis of soluble and insoluble dietary fiber in Gongshui white pomelo peel

作　　者：张乔会 胡百顺 康宇 王鸿彪 向极钎 ZHANG Qiao-hui;HU Bai-shun;KANG Yu;WANG Hong-biao;XIANG Ji-qian(Enshi Tujia and Miao Autonomous Prefecture Academy of Agricultural Sciences,Enshi 445000,Hubei,China;Hubei Miao Xianju Biotechnology Co.,Ltd.,Enshi 445000,Hubei,China)

机构地区：[1]恩施土家族苗族自治州农业科学院,湖北恩施445000 [2]湖北苗仙聚生物科技有限公司,湖北恩施445000

出　　处：《粮食与油脂》2022年第1期149-152,157,共5页Cereals & Oils

基　　金：恩施州农科学院青年基金项目(2020-005);恩施州科技计划项目(XYJ2020000033)。

摘　　要：以贡水白柚皮为原料提取得到可溶性和不可溶性膳食纤维,采用热重分析、红外光谱分析、X射线衍射分析、扫描电子显微镜分析等方法对其进行性质分析比较,得到2种膳食纤维都具有—O—H、—C—H、—CH_(2)CH等基团,可溶性膳食纤维具有糖类结构。不可溶性膳食纤维的分子结构较可溶性膳食纤维有序性、结晶度更高。2种膳食纤维的热稳定性接近,在160~432℃范围内都是快速失重区间,此区间内不可溶性膳食纤维热稳定性比可溶性膳食纤维略高。扫描电镜观察可溶性膳食纤维呈规则的球状颗粒,而不可溶性膳食纤维表面呈多孔的凹凸不平的珊瑚状,两者有明显的区别。The soluble and insoluble dietary fibers were extracted from Gongshui white pomelo peel.Their properties were analyzed and compared by thermogravimetric analysis,infrared spectroscopy,X-ray diffraction and scanning electron microscope. It was found that the two dietary fibers had —O—H,—C—H,—CH_(2)CH and other groups,and the soluble dietary fiber had sugar structure. The molecular structure of insoluble dietary fiber was higher than that of soluble dietary fiber. The thermal stability of the two dietary fibers was close,and they were in the rapid weight loss range in the range of 160 ~432 ℃,and the thermal stability of insoluble dietary fiber in this range was slightly higher than that of soluble dietary fiber. Scanning electron microscopy showed that soluble dietary fiber was regular spherical particles,while the surface of insoluble dietary fiber was porous and uneven coral,which was obviously different between the two.

关 键 词：贡水白柚 膳食纤维 红外 X射线衍射 电镜扫描 

分 类 号：TS201.2[轻工技术与工程—食品科学]