| 热处理对功能性低聚糖稳定性的影响 |
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| 引用本文： | 段素芳,张金泽,周志桥,林静.热处理对功能性低聚糖稳定性的影响[J].食品与发酵工业,2009,35(3). |
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| 作者姓名： | 段素芳 张金泽 周志桥 林静 |
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| 作者单位： | 中国食品发酵工业研究院,北京,100027 |
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| 摘 要： | 为了测定功能性低聚糖的稳定性,建立了应用高效液相色谱法快速测定功能性低聚糖的方法,测定了水苏糖、低聚异麦芽糖、低聚果糖在酸性、中性、碱性环境中加热不同时间的稳定性。结果表明,水苏糖在中性和碱性环境下均非常稳定,酸性环境下,121℃,25min后水苏糖保留率为74%;低聚异麦芽糖在中性和酸性环境下非常稳定,碱性条件下总功能性低聚糖保留率为89%;低聚果糖在中性条件下121℃,25nin后总功能性糖保留率降至74%,酸性环境下,保留率为31%,碱性稳定。
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| 关 键 词： | 水苏糖 低聚异麦芽糖 低聚果糖 稳定性 |
Effect of Heat Treatment to the Stability of Functional Oligosaccharides |
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| Duan Sufang,Zhang Jinze,Zhou Zhiqiao,Lin Jing.Effect of Heat Treatment to the Stability of Functional Oligosaccharides[J].Food and Fermentation Industries,2009,35(3). |
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| Authors: | Duan Sufang Zhang Jinze Zhou Zhiqiao Lin Jing |
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| Abstract: | A HPLC method for analyzing of the stability of functional oligosaccharides was developed,The results showed that stachyose was very stable in the litmusless and alkalescet condition,the residual rate of stachyose was 74% after heated under 121oC for 25 minute in acidic condition.IMO was very stable in litmusless and acidic condition,its functional oligosaccharides were 89% reserved after heated in alkalescet condition.FOS was 31% and 74% reserved in acidic and litmusless condition,it was stable in alkalescet condition. |
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| Keywords: | stachyose IMO FOS stability |
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