摘要
为了研究超微粉碎对毛竹笋微观结构及营养成分的影响,利用激光粒度仪和扫描电镜对超微粉碎不同时间的毛竹笋微观结构进行表征,并用国标检测等方法对膳食纤维、蛋白质、脂肪、糖类及金属元素等营养成分含量变化进行分析。结果表明:随着超微粉碎时间的延长,粉体粒径显著变小,颗粒表面纤维结构被明显破坏;可溶性膳食纤维(SDF)含量增多,不可溶性膳食纤维(IDF)含量减少;糖类含量上升,蛋白质、脂肪和金属元素含量变化不显著;根据红外光谱图可知,超微粉碎后其中的氢键作用和糖类吸收峰均有所增强。
Laser granulometer and scanning electron microscopy （SEM） were usede to study the effect of superfine grinding on the microstructure and nutrients of Phyllostachys pubescens shoot under different ~rinding time. Nutrients including dietary fiber, protein, fat, sugar and metal element content etc. were analyzed by national standard testing methods. The results showed that as the extension of superfine grinding time, the particle size decreased significantly. And the fiber structure of superfine powder were obviously damaged. Soluble dietary fiber （SDF） increased while the insoluble dietary fiber reduced. The content of sugar increased, but protein, fat and metal elements were not significantly changed. According to the infrared spectrogram, the absorption peak of hydrogen-bonding and sugar was enhanced after superfine grinding.
出处
《热带作物学报》
CSCD
北大核心
2015年第5期937-941,共5页
Chinese Journal of Tropical Crops
基金
中国热带农业科学院科技研究人才及创新团队培育项目(No.1630062014019)
关键词
超微粉碎
毛竹笋
微观结构
营养成分
Superfine grinding
Phyllostachys pubescens shoot
Microstructure
Nutrient contents
