摘要
以菠萝蜜、洋蒲桃、莽吉柿、番荔枝为原料,采用化学结合酶法对其膳食纤维进行制备,并利用扫描电镜、红外光谱和化学分析等方法对制备的上述膳食纤维的结构表征、单糖组成和理化性质进行研究。结果表明:番荔枝中膳食纤维的含量较高,达(74.31±0.07)g/100 g;纤维素、半纤维素、木质素在四种热带水果的膳食纤维中含量存在明显差异;红外光谱扫描发现四种热带水果的膳食纤维有明显的多糖典型特征;GC糖腈乙酰化衍生物分析表明,四种热带水果的膳食纤维中均含有鼠李糖、阿拉伯糖、木糖、葡萄糖、半乳糖、甘露糖,摩尔比分别为:1∶4.6∶6.8∶9.4∶5.6∶3.4(菠萝蜜)、1∶5.9∶5.8∶4.9∶3.9∶3.6(洋蒲桃)、1∶4.2∶6.1∶6.1∶2.6∶3.1(莽吉柿)、5.2∶18.9∶1∶53.4∶7.1∶7.1(番荔枝);番荔枝膳食纤维的膨胀力和胆固醇吸附作用(pH2)较高,分别为:(21.28±1.15)mL/g、(10.72±0.17)mg/g,显著高于其他3种热带水果(P<0.05);洋蒲桃膳食纤维持水力和胆固醇吸附作用(pH7)较高,为(21.90±0.55)g/g、(11.25±0.37)mg/g;莽吉柿膳食纤维持油率较高,为(7.79±0.28)g/g;扫描电镜的形貌特征显示四种热带水果膳食纤维表观形态差异较大。
Used Artocarpus heterophyllus,Syzygium samarangense,Garcinia mangostana and Annona squamosa as raw materials,the dietary fiber was prepared by chemical binding enzyme method.And used SEM,IR and chemical analysis to study the structural characterization,monosaccharide composition and physical and chemical properties of the prepared dietary fiber.The results showed that:the content of dietary fiber in Annona squamosa was higher,reached(74.31±0.07)g/100 g.The contents of cellulose,hemicellulose and lignin in dietary fiber of four tropical fruits were different.The typical characteristics of polysaccharide in dietary fiber of four tropical fruits were found by infrared spectrum scanning.GC analysis of glyconitrile acetylated derivatives showed that the dietary fiber of four tropical fruits contained rhamnose,arabinose,xylose,glucose,galactose and mannose,and the molar ratio was 1∶4.6∶6.8∶9.4∶5.6∶3.4(Artocarpus heterophyllus),1∶5.9∶5.8∶4.9∶3.9∶3.6(Syzygium samarangense),1∶4.2∶6.1∶6.1∶2.6∶3.1(Garcinia mangostana),5.2∶18.9∶1∶53.4∶7.1∶7.1(Annona squamosa).Annona squamosa dietary fiber had higher swelling power and cholesterol adsorption(pH2),respectively(21.28±1.15)mL/g,(10.72±0.17)mg/g(pH2),which were significantly higher than those of the other three tropical fruits(P<0.05).The water retention and cholesterol adsorption(pH7)of the dietary fiber of Syzygium samarangense was high,which were(21.90±0.55)g/g,(11.25±0.37)mg/g.Garcinia mangostana dietary fiber had a high oil retention rate of(7.79±0.28)g/g.Scanning electron microscopy morphological characteristics showed that the apparent morphology of dietary fiber of four tropical fruits was significantly different.
作者
文攀
裴志胜
朱婷婷
于紫娟
耿玉坤
陈彩玉
薛长风
WEN Pan;PEI Zhisheng;ZHU Tingting;YU Zijuan;GENG Yukun;CHEN Caiyu;XUE Changfeng(Hainan Tropical Ocean University,Sanya 572022,China;Marine Food Engineering Technology Research Center of Hainan Province,Sanya 572022,China;Collaborative Innovation Center of Marine Food Deep Processing,Hainan Tropical Ocean University,Sanya 572022,China)
出处
《食品工业科技》
CAS
北大核心
2021年第5期60-65,71,共7页
Science and Technology of Food Industry
基金
海南省自然科学基金青年基金项目(318QN251)
海南省高等学校科学研究项目(Hnky2019-59)
海南热带海洋学院海南热带海洋学院校级青年专项(RHDQN201829)
三亚市农业科技创新项目(2017NK02)
大学生创新创业计划项目(201811100040,201811100039)。
关键词
热带水果
膳食纤维
物化性质
结构表征
tropical fruits
dietary fiber
physical and chemical properties
structural characterization
