不同工艺制备刺梨果渣膳食纤维及品质分析

以可溶性膳食纤维（SDF）得率为评价指标，确定化学法、酶法和发酵法制备刺梨果渣膳食纤维最佳制备工艺，对3种方法膳食纤维样品及原果渣进行品质分析。结果显示，绿色木霉发酵法为最佳处理方法，优化条件下可溶性膳食纤维得率为12.75%，比原果渣可溶性膳食纤维提高了74.42%。3种处理方法得到的总膳食纤维（TDF）膨胀力、持水力、持油力、胆固醇吸附力均比原果渣有所提高。电镜扫描发现3种处理方法均使纤维结构发生不同变化。红外光谱扫描分析显示，刺梨可溶性膳食纤维含有糖的特殊吸收峰，处理条件不同导致官能团组成不同，酶法和发酵法可溶性膳食纤维含有半乳糖，化学法可溶性膳食纤维没有。

Dietary fiber of roxburgh rose pomace prepared by different processes and quality indexes analysis

Using soluble dietary fiber (SDF) content as index, the optimum technology for dietary fiber extraction from roxburgh rose pomace was obtained by chemical method, enzymic method and fermentation method. The qualities of dietary fiber samples prepared by the three methods and raw materials were analyzed. Results showed that SDF by Trichoderma viride fermentation was the optimum preparation method, the SDF yield was 12.75%, which increased 74.42%. The expansion force, water holding capacity, oil holding capacity and cholesterol absorption ability of total dietary fiber (TDF) prepared by the three methods were all improved. Electron microscope scanning results indicated that the fiber structures changed differently. Infrared spectrum scanning analysis showed that there was special absorption peak in SDF of roxburgh rose pomace, the functional groups were different in SDF through different processing methods. There was galactose in SDF prepared by enzymatic and fermentation methods, while SDF prepared by chemical method contained no galactose at all.