火龙果皮中膳食纤维含量及其物理化学特性

食品科学 ›› 2012, Vol. 33 ›› Issue (19): 164-167.

火龙果皮中膳食纤维含量及其物理化学特性

张玉锋，孙丽平，庄永亮*，翟庆娇

昆明理工大学食品工程研究中心

收稿日期:2011-08-25 修回日期:2012-08-26 出版日期:2012-10-15 发布日期:2012-09-17
通讯作者: 庄永亮 E-mail:kmylzhuang@yahoo.com.cn

Dietary Fiber Contents and Physicochemical Characteristics of Fiber-Rich Powder from Pitaya (Hylocereus undatus) Peel

Received:2011-08-25 Revised:2012-08-26 Online:2012-10-15 Published:2012-09-17
Contact: Yong-liang ZHUANG E-mail:kmylzhuang@yahoo.com.cn

摘要/Abstract

摘要： 以火龙果果皮为原料，制备3种不同粒径的火龙果高膳食纤维果皮粉(DFRPP)：DFRPP80、DFRPP140和DFRPP250，测定其总膳食纤维、可溶性和不溶性膳食纤维含量，并对其持水性、持油性、溶胀性和对葡萄糖的透析阻滞能力进行研究。结果表明：粒径为58～104μm的DFRPP140中总膳食纤维和可溶性膳食纤维含量最高，分别为79.37%和33.07%，其可溶性膳食纤维与不溶性膳食纤维具有良好的比例模式，且其持水性、持油性和溶胀性最强，分别为54.20g/g、2.65g/g和50.63mL/g；其对葡萄糖的透析阻滞系数最好，在20、40、60min时分别是60.24%、59.24%和62.83%。DFRPP140可作为食品膳食纤维的优良来源。

关键词: 火龙果果皮, 膳食纤维, 理化性能, 葡萄糖透析阻滞系数

Abstract: Dietary fiber-rich powder from piyata peel (DFRPP) with three different particle sizes (DFRPP80, DFRPP140 and DFRPP250) was prepared. The contents of total dietary fiber (TDF), soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) were determined. The physicochemical characteristics of DFRPP were also investigated. The results showed that the contents of TDF and SDF in DFRPP140 with particle size of 58—104 μm revealed the highest level, which were 79.37% and 33.07%, respectively. DFRPP140 showed a good SDF/IDF ratio and the strongest water-holding capacity (WHC, 54.20 g/g), oil-holding capacity (OHC, 2.65 g/g) and swelling capacity (SC, 50.63 mL/g). Moreover, DFRPP140 had the best glucose dialysis retardation index (GDRI), which was 60.24%, 59.24% and 62.83% at 20, 40 min and 60 min, respectively. These findings suggest that DFRPP140 can be seen as an excellent source of dietary fiber for foods.

Key words: piyata peel, dietary fiber, physicochemical characteristics, glucose dialysis retardation index

中图分类号:

TS201.4

张玉锋，孙丽平，庄永亮*，翟庆娇. 火龙果皮中膳食纤维含量及其物理化学特性[J]. 食品科学, 2012, 33(19): 164-167.

参考文献

[1] Elleuch M, Bedigian D, Roiseux O, et al. Dietary fiber and fiber-rich by-products of food processing: characterisation, technological functionality and commercial applications: A review[J]. Food Chemistry, 2011, 124, 411～421.
[2] 张玉倩，赵乃峰，王成忠，等. 膳食纤维功能特性与改性的研究[J]. 粮食加工，2010，35（5）：57～59.
[3] 赵志平，刘代兴. 不同花粉源对红肉型火龙果座果及品质的影响[J]. 热带农业科技，2007，30（2）:8～10.
[4] Prosky L, Asp N G, Scheweizer T F, et al. Determination of insoluble and soluble, and total dietary fiber in foods and food products: Interlaboratory study[J]. Journal of the Association of Official Analytical Chemists, 1988, 71, 1017～1023.
[5] Al-Sheraji S H, Ismail A, Manap M Y, et al. Functional properties and characterization of dietary fiber from Mangifera pajang Kort. fruit pPulp[J]. Journal of Agricultural and Food Chemistry, 2011, 59, 3980～3985.
[6] 杨兴斌，赵燕，周四元，等. 柱前衍生化高效液相色谱法分析当归多糖的单糖组成[J]. 分析化学，2005，9（33）：1287～1290.
[7] Chau C F, Wang Y T, Wen Y L. Different micronization methods significantly improve the functionality of carrot insoluble fiber[J]. Food Chemistry, 2007, 100, 1402～1408.
[8] Chau C F, Huang Y L. Comparison of the chemical composition and physico-chemical properties of different fiber prepared from peel of Citrus sinensis L. Cv. Liucheng[J]. Journal of Agricultural and Food Chemistry, 2003, 51, 2615～2618.
[9] Jiménez-Escrig A, Rincón M, Pulido R, et al. Guava fruit (Psidium guajava L.) as a new source of antioxidant dietary fiber[J]. Journal of Agricultural and Food Chemistry, 2001, 49, 5489～5493.
[10] Bravo L, Saura-Calixto F. Characterization of dietary fiber and the in vitro indigestible fraction of grape pomace[J]. American Journal of Enology and Viticulture, 1998, 49, 135～141.
[11] Ajila C M, Bhat S G, Prasada Rao U J S. Valuable components of raw and ripe peels from two Indian mango varieties[J]. Food Chemistry, 2007, 102, 1006～1011.
[12] Zhu K X, Huang S, Peng W, et al. Effect of ultrafine grinding on hydration and antioxidant properties of wheat bran dietary fiber[J]. Food Research International, 2010, 43, 943～948.
[13] Elleuch M, Bedigian D, Roiseux O, et al. Dietary fiber and fiber-rich by-products of food processing: characterisation, technological functionality and commercial applications: A review[J]. Food Chemistry, 2011, 124, 411～421.
[14] Hassan F A, Ismail A, Hamid A A, et al. Characterisation of fibre-rich powder and antioxidant capacity of Mangifera pajang K. fruit peels[J]. Food Chemistry, 2011, 126, 283～288.
[15] Ubando J, Navarro A, Valdivia M A. Mexican lime peel: Comparative study on contents of dietary fiber and associated antioxidant activity[J]. Food Chemistry, 2005, 89, 57～61.
[16] Rodríguez R, Jiménez A, Fernández-Bola?os J, et al. Dietary fiber from vegetable products as source of functional ingredients[J]. Trends in Food Science and Technology, 2006, 17, 3～15.
[17] 王彬. 火龙果果实发育规律及果实品质分析[D]. 湖南：湖南农业大学，2008.
[18] Lecumberri E, Mateos R, Izquierdo-pulido M, et al. Dietary fibre composition, antioxidant capacity and physicochemical properties of a fibre-rich product from cocoa(Theobroma cacao L.)[J]. Food Chemistry, 2007, 104, 948～954.