关键词: 欧李果渣, 膳食纤维, 理化性质, 结构

Abstract:

The dietary fibers prepared from pomace as a byproduct obtained in the production of Creasus humilis juice
and wine were comparatively evaluated for their physicochemical properties and structures by Fourier transform infrared
spectroscopy, scanning electron microscope, and x-ray diffraction analysis. The results indicated that the contents of soluble
dietary fibers in the two dietary fibers were 12.54% and 19.83%, water-holding capacity were 5.35 g/g and 6.43 g/g, swelling
capacity were 1.93 mL/g and 2.14 mL/g, water-binding capacity were 4.52 g/g and 5.18 g/g, and cation exchange capacity
were 0.18 mmol/g and 0.25 mmol/g, respectively. Both samples had characteristic absorption peaks, such as C＝O, O—H
and C—H. Morphological and structural analysis showed that the structure of the dietary fiber from fermented pomace
(obtained in the production of Creasus humilis wine) was looser and significant diffraction peaks were observed at 2θ =
14.30°, 15.13° and 32.25°. Moreover, its degree of crystallinity was higher.

Key words: Creasus humilis pomace, dietary fiber, physicochemical property, structure