文献类型：期刊文献

中文题名：不同提取方式对笋壳可溶性膳食纤维理化与功能特性的影响

英文题名：Effects of Different Extraction Methods on Physicochemical Properties and Functional Characteristics of Soluble Dietary Fiber From Shoot Shell

作者：陈虹霞[1,2,3] 齐志文[1,2,3] 陶冉[1,2,3] 贺芹[4] 王奎[1,2,3] 蒋剑春[1,2,3]

第一作者：陈虹霞

机构：[1]森林食物资源挖掘与利用全国重点实验室,中国林业科学研究院林产化学工业研究所,江苏南京210042;[2]江苏省生物质能源与材料重点实验室,国家林业和草原局林产化学工程重点实验室,江苏南京210042;[3]林产化学与材料国际创新高地,江苏省林业资源高效加工利用协同创新中心,江苏南京210042;[4]南京农业大学生命科学学院,江苏南京210095

年份：2026

卷号：46

期号：1

起止页码：37-44

中文期刊名：林产化学与工业

外文期刊名：Chemistry and Industry of Forest Products

收录：;北大核心:【北大核心2023】；

基金：云南省重大科技专项(202402AE090027)。

语种：中文

中文关键词：勃氏甜龙竹;笋壳;可溶性膳食纤维;高温蒸煮;球磨

外文关键词：Dendrocalamus brandisii;bamboo shoot shell;soluble dietary fibre;high-temperature cooking;ball milling

分类号：TQ35

摘要：以勃氏甜龙竹(Dendrocalamus brandisii)笋壳为原料,采用3种提取方法制备可溶性膳食纤维(SDF),其中直接水提取、高温蒸煮提取和球磨辅助提取得到的SDF分别标记为W-SDF、HT-SDF和BM-SDF,并采用多种方法对3种SDF的理化和功能特性进行评价。结果表明:高温蒸煮和球磨处理后,SDF得率增加,分别为水提取的1.4和1.1倍;SDF中糖醛酸含量下降、总多酚含量增加。结构分析显示3种提取方法得到的SDF官能团相似,其中HT-SDF具有松散的表面结构、呈现蜂窝状,同时具有较好的热稳定性,高温蒸煮破坏了纤维素之间的糖苷键,增加了比表面积,并促进了多酚的释放。在功能特性上,HT-SDF的持水力(1.94 g/g)、持油力(7.72 g/g)、α-淀粉酶抑制活性(10 g/L时抑制率为48.30%)和α-葡萄糖苷酶抑制活性(5 g/L时抑制率为95.40%)均高于BM-SDF和W-SDF。此外,HT-SDF还表现出良好的抗氧化活性,对DPPH·、·ABTS^(+)的半数抑制质量浓度(IC_(50)值)分别为1.83和0.49 g/L,3 g/L时HT-SDF对铁离子的还原能力为114.27 mg/L(以Trolox质量浓度计),均优于BM-SDF和W-SDF。
The soluble dietary fibre(SDF)from Dendrocalamus brandisii shoot shell was extracted by three extraction methods.The SDF obtained through direct water extraction,high-temperature cooking,and ball-milling-assisted extraction were designated as W-SDF,HT-SDF,and BM-SDF,respectively.The physicochemical and functional characteristics of the three SDFs were assessed using a variety of techniques.The results showed that while the uronic acid concentration dropped and the total polyphenol content rose after high-temperature cooking and ball milling treatments,the SDF yield increased by 1.4 and 1.1 times,respectively,as compared to water extraction.According to structural analysis,the SDF functional groups produced by the three extraction techniques were similar,with HT-SDF showing strong thermal stability and a loose surface structure that resembled a honeycomb pattern.High-temperature cooking degrades glycosidic connections between cellulose fibers,increases specific surface area,and enhances polyphenol release.Functionally,HT-SDF outperforms BM-SDF and W-SDF in terms ofα-amylase inhibitory activity(48.30%inhibition rate at 10 g/L),α-glucosidase inhibitory activity(95.40%inhibition rate at 5 g/L),and water holding capacity(1.94 g/g)as well as oil holding capacity(7.72 g/g).HT-SDF exhibits significant antioxidant activity,with IC_(50) values of 1.83 and 0.49 g/L for DPPH·and·ABTS^(+),respectively,and a reducing ability of 114.27 mg/L(Trolox)for iron ions at 3 g/L,better than BM-SDF and W-SDF.