Application of New Dietary-fiber Measuring Method for the Standard Tables of Food Composition in Japan

被引：1

作者：

Yoshida, Mikihiko ^{[1
]}

Okumura, Masato ^{[1
]}

Fuchigami, Kenichi ^{[1
]}

Nakasato, Takashi ^{[1
]}

Igarashi, Tomoji ^{[1
]}

Yasui, Akemi ^{[2
]}

机构：

[1] Japan Food Res Labs, 7-4-41 Saitoasagi, Ibaraki, Osaka 5670085, Japan

[2] Natl Agr & Food Res Org, Food Res Inst, 2-1-12 Karmondai, Tsukuba, Ibaraki 3058642, Japan

来源：

JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 2019年 / 66卷 / 06期

关键词：

Standard Tables of Food Composition in Japan; Analytical Manual; Dietary Fiber; Resistant Starch; HPLC;

D O I：

10.3136/nskkk.66.187

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The Standard Tables of Food Composition in Japan (FCTJ) is the only official database on food ingredients and is used for various purposes in Japan. However, the method used in the FCTJ, the FCTJ manual, is sometimes unsuitable for accurately measuring some components. In this report, we focused on dietary fiber analysis mainly by reviewing resistant starch and low molecular weight water-soluble dietary fiber (LMWSDF) data. The data from three methods other than the FCTJ manual were compared as follows: AOAC 2011.25, the improved 2011.25 reported by McCleary, and a modified method of the FCTJ manual in which the LMWSDF by HPLC was added. Although the results showed that all three methods are suitable for the FCTJ, AOAC 2011.25 as a CAC Type 1 method is considered to be best suited to the FCTJ.

引用

页码：187 / 194

页数：8