ANALYSIS OF DIETARY FIBER

被引：119
作者：
SCHWEIZER, TF
WURSCH, P
机构：
[1] Research Department, Nestlé Products Technical Assistance Co. Ltd, Lausanne
来源：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1979年 / 30卷 / 06期
关键词：
D O I：
10.1002/jsfa.2740300610
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
An analytical procedure for the determination of dietary fibre in food is described. The method consists of an enzymic in vitro digestion with pepsin, pancreatin arid glucoamylase. Insoluble fibres are recovered by centrifuging and soluble fibres by precipitation with ethanol. The method has been applied to 19 cereal fibres, vegetables and fruits and compared to the neutral and acid detergent methods. The soluble fibres accounted for 4–60% of the total dietary fibre. The component sugars and uronic acids of several fibre fractions have been quantitatively determined. The mild biochemical treatment of the samples makes it possible to study further physical properties of dietary fibres important for their physiological action. Copyright © 1979 John Wiley & Sons, Ltd
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页码：613 / 619
页数：7
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