不同物理场加工处理对莲藕膳食纤维组成及功能活性的影响

doi:10.7506/spkx1002-6630-20260202-016

食品科学 ›› 2026, Vol. 47 ›› Issue (15): 266-275.doi: 10.7506/spkx1002-6630-20260202-016

不同物理场加工处理对莲藕膳食纤维组成及功能活性的影响

李黎，王祥雨，王雪华，祝振洲，李书艺，周玮婧

（1.武汉轻工大学硒科学与工程现代产业学院，国家富硒农产品加工技术研发专业中心，湖北省绿色富硒农产品精深加工工程技术研究中心，湖北?武汉 430023；2.武汉食品化妆品检验所，湖北?武汉 430040）

出版日期:2026-08-15 发布日期:2026-08-24
基金资助:
湖北省国际科技合作计划项目（2022EHB028）

Effects of Different Physical Field Treatments on Dietary Fiber Composition and Functional Activities of Lotus Root

LI Li, WANG Xiangyu, WANG Xuehua, ZHU Zhenzhou, LI Shuyi, ZHOU Weijing

(1. Hubei Province Green Selenium Rich Agricultural Products Deep Processing Engineering and Technical Research Center, National Selenium Rich Agricultural Products Processing Technology Research and Development Center, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; 2. Wuhan Institute for Food and Cosmetic Control, Wuhan 430040, China)

Online:2026-08-15 Published:2026-08-24

摘要/Abstract

摘要： 为促进莲藕及其副产物的高值化利用，本研究采用脉冲电场（pulsed electric field，PEF）分别耦合磁感应电场（magnetic induction electric field，MIEF）与高速分散均质（high-speed dispersion homogenization，HDH）、高压均质（high-pressure homogenization，HPH）、酶解（enzyme，Enz）技术对藕节膳食纤维进行物理改性，系统考察激励电压、处理时间、频率及转速对其可溶性膳食纤维（soluble dietary fiber，SDF）含量、SDF/不溶膳食纤维（insoluble dietary fiber，IDF）百分比、总酚含量、体外抗氧化活性及黄嘌呤氧化酶（xanthine oxidase，XOD）、嘌呤核苷磷酸化酶（purinic nucleoside phosphorylase，PNP）抑制活性的影响。结果表明，PEF耦合MIEF和HDH处理均能有效破坏纤维致密结构，显著提升SDF含量与SDF/IDF百分比，并同步增强其体外抗氧化与降尿酸活性。相关性分析进一步揭示，XOD和PNP抑制率与SDF/IDF百分比呈极显著正相关，抗氧化活性与总酚含量呈显著正相关。基于此，本研究提出两种定向改性方案：方案一为PEF＋MIEF复合处理（激励电压100 V、处理时间20 min、频率50 kHz）或PEF＋HDH处理（1.2×104 r/min，30 min），侧重于获得最优SDF、总酚含量与抗氧化活性；方案二为PEF＋MIEF复合处理（激励电压400 V、处理时间80 min、频率65 kHz）或PEF＋HDH处理（18 000 r/min，30 min），侧重于实现最高的SDF转化率与尿酸酶抑制活性。综上，PEF耦合MIEF或HDH能联合增效，定向调控藕节膳食纤维的组成和功能活性，本研究可为其在功能性食品中的精准开发提供理论依据与工艺参考。

关键词: 莲藕；膳食纤维；物理场改性；抗氧化活性；尿酸酶抑制活性；相关性分析

Abstract: To promote the high-value utilization of lotus roots and their by-products, this study applied pulsed electric field (PEF) technology coupled with magnetic induction electric field (MIEF), high-speed dispersion homogenization (HDH), high-pressure homogenization (HPH), or enzymatic hydrolysis (Enz) to physically modify dietary fiber derived from lotus root nodes. The effects of excitation voltage, treatment time, frequency, and rotational speed on the soluble dietary fiber (SDF) content, SDF-to-insoluble dietary fiber (IDF) percentage, total phenolic content, in vitro antioxidant activity, and inhibitory activities against xanthine oxidase (XOD) and purine nucleoside phosphorylase (PNP) of the dietary fiber were systematically investigated. Both PEF + MIEF and PEF + HDH treatments effectively disrupted the dense fiber matrix, significantly increasing the SDF content and the SDF/IDF percentage while concurrently enhancing the antioxidant and uric acid-lowering activities. Correlation analysis revealed that the XOD and PNP inhibitory effects were positively correlated with the SDF/IDF percentage, whereas the antioxidant activity was positively correlated with the total phenolic content. Based on these findings, we proposed two targeted modification strategies: strategy 1 combined PEF with MIEF (excitation voltage 100 V, time 20 min, and frequency 50 kHz) or HDH (for 30 min at 12 000 r/min), which prioritized maximizing SDF content, total phenolic content, and antioxidant activity; strategy 2 combined PEF with either MIEF (excitation voltage 400 V, time 80 min, and frequency 65 kHz) or HDH (for 30 min at 18 000 r/min), aiming to maximize SDF conversion and uric acid-lowering efficacy. Collectively, PEF can synergize with MIEF or HDH to achieve targeted modulation of the composition and bioactivity of lotus root dietary fiber, providing a theoretical and technological basis for its precise application in functional foods.

Key words: lotus root; dietary fiber; physical field modification; antioxidant activity; uricase inhibitory activity; correlation analysis

中图分类号:

TS255.2

李黎，王祥雨，王雪华，祝振洲，李书艺，周玮婧. 不同物理场加工处理对莲藕膳食纤维组成及功能活性的影响[J]. 食品科学, 2026, 47(15): 266-275 https://doi.org/10.7506/spkx1002-6630-20260202-016

LI Li, WANG Xiangyu, WANG Xuehua, ZHU Zhenzhou, LI Shuyi, ZHOU Weijing. Effects of Different Physical Field Treatments on Dietary Fiber Composition and Functional Activities of Lotus Root[J]. FOOD SCIENCE, 2026, 47(15): 266-275 https://doi.org/10.7506/spkx1002-6630-20260202-016

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不同物理场加工处理对莲藕膳食纤维组成及功能活性的影响

Effects of Different Physical Field Treatments on Dietary Fiber Composition and Functional Activities of Lotus Root

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