摘要
橘皮可用于制备优质的膳食纤维,其中可溶性膳食纤维含量、总黄酮含量和总抗氧化能力是决定橘皮膳食纤维品质的重要指标。以建阳桔柚果皮为研究对象,测定比较了不同干燥和粉碎方法对膳食纤维中可溶性膳食纤维(SDF)含量、总黄酮含量和总抗氧化能力的影响。结果表明:不同干燥和粉碎方法均未对桔柚果皮总膳食纤维(TDF)含量产生显著影响;超微粉碎可促进SDF的溶出;冻干粉碎促进黄酮物质的溶出,且极显著提高样品的总抗氧化能力。
Orange peel can be used to produce high quality dietary fiber , among which the content of soluble dietary fiber , total flavonoids and total antioxidant capacity are important indexes to determine the quality of dietary fiber from orange peel. In this paper, the effects of different drying and grinding methods on the contents of soluble dietary fiber (SDF), total flavonoids and total antioxidant capacity of dietary fiber from Jianyang tangelo peel were analyzed and compared. The results showed that different drying and grinding methods had no significant effect on the content of total dietary fiber (TDF), the content of SDF could be improved by superfine grinding, freeze-drying grinding could promote the dissolution of flavonoids and significantly improve the total antioxidant capacity of samples.
作者
高慧颖
赖呈纯
王琦
GAO Hui-ying;LAI Cheng-chun;WANG Qi(Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian 350003;Fujian Key Laboratory of Agricultural Product (Food) Processing, Fuzhou, Fujian 350003)
出处
《福建农业科技》
2019年第3期54-57,共4页
Fujian Agricultural Science and Technology
基金
福建省农业科学院科技创新项目(PC2018-12)
福建省财政专项--福建省农业科学院科技创新团队建设项目(STIT2017-1-10)
关键词
桔柚皮
膳食纤维
品质
抗氧化
Tangelo peel
Dietary fiber
Quality
Antioxidant
作者简介
高慧颖,女,1977年生,助理研究员,主要从事果品营养品质生物技术研究;通讯作者:王琦,男,1981年生,副研究员,主要从事食品营养与功能研究(E-mail:nkywq@163.com).
