共查询到19条相似文献,搜索用时 156 毫秒
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膳食纤维及其在慢性疾病防治中的作用 总被引:5,自引:0,他引:5
膳食纤维是指来源于植物的不被小肠消化酶水解而直接进入大肠的多糖和极少量木质素的总和.现代医学已明确膳食纤维与很多疾病的防治相关.本文介绍了膳食纤维的定义、分类、理化性质、生理功效;膳食纤维代谢产物短链脂肪酸的作用;着重分析了膳食纤维在常见慢性病防治中的地位,包括糖尿病、结肠疾病、胆石症等.介绍了膳食纤维的测定方法;我国居民膳食纤维实际摄入量以及膳食纤维的参考摄入量标准. 相似文献
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食品中膳食纤维测定方法的建立 总被引:4,自引:0,他引:4
该综述了膳食纤维的定义,结构,功能和分析方法,针对目前我国食品中膳食纤维的测定方法进行了实验研究。结果证明,采用中性洗涤剂法,并结合α-淀粉酶前处理,可以建立食物中不溶性膳食纤维的测定法,多次重复性实验的相对偏差完全达到国标≤5%的标准。 相似文献
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谷物不溶性膳食纤维改进的快速测定方法研究 总被引:1,自引:0,他引:1
为了解决谷物不溶性膳食纤维的测定方法中因淀粉含量高造成过滤困难的问题,对美国谷物化学家协会审批方法AACC方法32-20(1999)谷物不溶性膳食纤维测定方法进行了改进研究。改进后测定的谷物不溶性膳食纤维值与AACC方法32-20(1999)测定值基本一致,两种方法的精密度差异不显著,微晶纤维素回收率为97.75%。改进的快速测定方法的过滤时间(15min)比AACC方法缩短了65min,占AACC方法过滤时间(90min)的19%,缩短了81%。改进的快速测定方法酶解时间为1.5h,比AACC方法(酶解时间为18h)少了16.5h。 相似文献
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膳食纤维及其在食品工业中的应用 总被引:1,自引:0,他引:1
主要对膳食纤维的分类,原料加工品种生理功能,分离制备技术,测定方法,过量摄入可能的副作用,推荐的摄入量,膳食纤维的改性,同时,对其在食品工业中的应用及其研究发展方向和开发利用前景进行了综述。 相似文献
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Dietary fibre is a heterogeneous group of components for which several definitions and analytical methods were developed over the past decades, causing confusion among users and producers of dietary fibre data in food composition databases. An overview is given of current definitions and analytical methods. Some of the issues related to maintaining dietary fibre values in food composition databases are discussed. 相似文献
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Isabel Goñi M. Elena Díaz-Rubio Jara Pérez-Jiménez Fulgencio Saura-Calixto 《Food research international (Ottawa, Ont.)》2009,42(7):840-846
The analytical dietary fiber (DF) methods most widely used today were developed to determine non-starch polysaccharides and lignin. Updated dietary fiber definition includes all indigestible plant food constituents. Recent methods have proposed the measurement of resistant starch and oligosaccharides, but other major indigestible constituents such as polyphenolic compounds and resistant protein are still omitted in dietary fiber analysis. There is scientific evidence that an appreciable amount of dietary polyphenols are associated with the dietary fiber matrix, being a fermentable substrate for bacterial microflora. The objective of this work was to show polyphenols compounds are major constituents of dietary fiber and to propose a procedure for their measurement. Results showed that polyphenols are major constituents of DF, accounting from 1.4% to 50.7% (dry weight) of insoluble dietary fiber in plant foods and from 2.9% to 62.8% of soluble dietary fiber in common beverages. 相似文献
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晚期糖基化终末产物(advanced glycation end products,AGEs)是还原糖与蛋白质自由氨基间发生美拉德反应形成的一类异质性共价化合物的总称。研究发现食源性AGEs摄入后会在体内蓄积并对机体健康产生有害影响,因此有必要开展食物中各类AGEs的检测分析研究。食品中的AGEs种类繁多、结构复杂,目前缺少通用的检测分析方法。因此,本文针对食源性AGEs的结构和类型、与人体健康的关系以及相关检测技术进行综述,重点介绍食源性AGEs的免疫分析和仪器分析方法,深入探讨各类技术的特点和优劣势,并对后续研究方向进行展望,以期为食源性AGEs检测技术的发展以及相关研究体系的形成提供参考和借鉴。 相似文献
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Sources of error in dietary fibre analysis 总被引:3,自引:0,他引:3
The following error sources in the present dietary fibre (DF) analytical methods were investigated: (1) the omission of the protease treatment of samples may modify the results by increasing the Klason lignin fraction and altering the content and/or distribution of polysaccharides; (2) some soluble dietary fibre (SDF) constituents can be retained in the insoluble dietary fibre (IDF) matrix affecting the insoluble and soluble fraction distribution; (3) protein, ash and blank corrections in gravimetric analysis involve a lack of precision, over- or undervaluing the actual DF contents; (4) the Klason lignin fractions obtained by acid hydrolysis of DF residues are made up of different components and artifacts besides lignin.
These studies included both new observations and additional quantitative evidence on error sources previously mentioned in the literature. In some cases the published methods were modified to emphasize the methodological errors. 相似文献
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膳食纤维定义及分析方法研究进展 总被引:22,自引:0,他引:22
随分析方法学及生理学方面的研究日益深入,膳食纤维在定义上进行了扩充,分析方法也有了一定的发展。为了解不同分析方法及其适用的范围,本文综述了膳食纤维定义的演变、常用分析方法,比较了不同分析方法膳食纤维测定值,并对几种不消化碳水化合物(抗性淀粉、果聚糖、多聚葡萄糖等)的分析方法能否作为AOAC酶重量法的补充进行了说明。 相似文献
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Determination of Paralytic Shellfish Poisoning (PSP) toxins in dietary supplements by application of a new HPLC/FD method 总被引:1,自引:0,他引:1
Marc Diener Katrin Erler Susann Hiller Bernd Christian Bernd Luckas 《European Food Research and Technology》2006,224(2):147-151
Over the past years the importance of food additives and the development of so-called novel food increased permanently. Especially, the application of dietary supplements was on the rise. Then, more and more new products based on plants hitherto not used for human consumption were launched. Algae products containing valuable amounts of essential nutrients such as amino acids and trace elements play a decisive role. On the other hand, some algae including the blue-green algae (cyanobacteria) are capable of synthesizing harmful substances depending on species and provenience. Therefore, methods must be available to evaluate possible risks caused by toxins in algae-based dietary supplements. There are different groups of toxins related to marine algae and cyanobacteria. However, both marine algae and cyanobacteria are able to produce Paralytic Shellfish Poisoning (PSP) toxins which are potential neurotoxins. Hence, analytical methods for PSP determination have to be developed. The method for PSP toxin determination described below is based on ion-pair chromatography of the underivatized PSP toxins followed by post-column oxidation and fluorescence detection (FD). The determination of very low amounts of PSP toxins in different matrices of novel food is possible. In addition, the method allows to compare PSP profiles of various algae-based dietary supplements. 相似文献
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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. 相似文献
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《Food chemistry》2001,74(3):259-265
Dietary nicotine, as a source of nicotine biomarkers such as salivary cotinine, has been a controversial topic, mainly because of limited published data on nicotine in foods. Recently, a sample preparation method for nicotine in foods and an analytical method, based on gas chromatography with mass spectrometric detection, were developed and validated in our laboratory. Nicotine was determined in fresh, cooked and processed foods of the Solanaceae family. In this study we have furthered this work to investigate the presence of cotinine in these vegetables, using GC–MS and HPLC–MS as independent alternative analytical techniques. A large number of samples was investigated, but cotinine was not detected in any of the samples, although very high sensitivity could be achieved. Based on the results, we report a Monte Carlo simulation of salivary cotinine levels obtained utilising dietary nicotine, food consumption data, and the variance in these parameters. In this estimate, a mean salivary cotinine concentration of 0.022 ng ml−1 is predicted from dietary sources. This level is below the limit of detection for traditional analytical methods, but perhaps not for newly-developed methods. 相似文献