不同提取方法红芸豆皮膳食纤维结构、理化性质和降血糖活性分析  

Structure,physicochemical properties and hypoglycemic activity of dietary fiber from red kidney bean skin under different extraction methods

作　　者：蔡文强 崔嘉航 朱慧慧 刘瑞[2,3] 李楠 孙元琳[2,3] CAI Wenqiang;CUI Jiahang;ZHU Huihui;LIU Rui;LI Nan;SUN Yuanlin(College of Food Science and Engineering,Shanxi Agricultural University,Taigu 030801,China;Life Science Department,Yuncheng University,Yuncheng 044000,China;Yuncheng Key Laboratory of Agricultural Products Processing and Quality Safety,Yuncheng 044000,China)

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801 [2]运城学院生命科学系,山西运城044000 [3]农产品加工与质量安全运城市重点实验室,山西运城044000

出　　处：《食品与发酵工业》2025年第1期237-243,共7页Food and Fermentation Industries

基　　金：国家自然科学基金项目(32072222);山西省应用基础研究计划项目(201901D111296);特色农产品发展学科群项目(SKX-202203)。

摘　　要：以红芸豆皮为研究对象,分别采用水法、高压辅助水法、微波辅助水法和酶法提取红芸豆皮膳食纤维,并对不同提取方法所得膳食纤维的结构、理化性质和降血糖活性进行分析。结果表明,与水提组分相比,高压水提组分得率显著提高(12.20%),且多糖纯度增加。结合单糖组成和红外光谱可知,4种膳食纤维组分的单糖组成主要为Ara、Gal、GalA、Rha、Xyl和Glc,且具有果胶的特征吸收峰,是果胶和其他半纤维素的混合物。不同提取方法所得膳食纤维组分的相对分子质量大小存在一定的差异。相比水提组分,其他3种组分的相对分子质量均有所提高,高压水提组分相对分子质量最高为1.13×10^(6)Da,其次为酶提组分4.67×10^(5)Da。黏度分析结果表明,酶提组分黏度最高,且酶提组分黏度随着剪切速率增加而降低,表现为假塑性流体的剪切稀化。微波水提组分对α-葡萄糖苷酶抑制能力最强为82.86%,高压水提组分对α-淀粉酶抑制能力最强为35.04%。微波和高压辅助处理在一定程度上提高了红芸豆皮膳食纤维的得率和降血糖活性,为红芸豆功能性产品的开发与资源利用提供了理论依据。Taking red kidney bean skin as the research object,the dietary fiber of red kidney bean skin was extracted by water method,high pressure assisted water method,microwave-assisted water method and enzymatic method respectively.The structure,physical and chemical properties,and hypoglycemic activity of dietary fiber obtained by different extraction methods,were analyzed.Results showed that compared with the water extraction component,the yield of the high-pressure water extraction component was significantly increased(12.11%),and the purity of the polysaccharide was increased.According to the monosaccharide composition and infrared spectrum,the monosaccharide composition of the four dietary fiber components was mainly Ara,Gal,GalA,Rha,Xyl and Glc,and had the characteristic absorption peak of pectin,which was a mixture of pectin and other hemicelluloses.There were some differences in the relative molecular mass of dietary fiber components obtained by different extraction methods.Compared with the water extraction component,the relative molecular mass of the other three components increased.The relative molecular mass of the high-pressure water extraction component was the highest(1.13×10^(6)Da),followed by the enzyme extraction component(4.67×10^(5)Da).The results of the viscosity analysis showed that the viscosity of the enzymatic extraction component was the highest,and the viscosity of the enzymatic extraction component decreased with the increase of shear rate,which showed the shear thinning of pseudoplastic fluid.Theα-glucosidase inhibitory ability of the microwave water extract was the strongest(82.86%),and theα-amylase inhibitory ability of the high-pressure water extract was the strongest(35.04%).Microwave and high-pressure assisted treatment improved the yield and hypoglycemic activity of dietary fiber from red kidney bean skin to a certain extent,which provides a theoretical basis for the development and resource utilization of red kidney bean functional products.

关 键 词：红芸豆皮 膳食纤维 结构 理化性质 降血糖活性 

分 类 号：TS209[轻工技术与工程—食品科学]