摘要
桃渣是桃果汁加工的副产物,富含膳食纤维。为提高桃渣膳食纤维利用率,采用醇沉法提取桃渣膳食纤维,模拟胃肠消化和粪便发酵模型,对模拟前后的消化行为和发酵特性进行了评价。结果表明,模拟胃肠消化前后粒径无变化,消化后膳食纤维表面颗粒显著减少;与消化0 h相比,消化2 h胃、肠消化液组的总酚分别下降了69.75%和74.24%(P<0.05),黄酮含量分别下降了39.20%、14.60%(P<0.05)。此外,抑制α-葡萄糖苷酶活性的能力随着消化时间延长显著减弱,模拟胃消化和模拟肠消化分别下降了12.43%和51.51%(P<0.05)。桃渣膳食纤维发酵后的发酵液pH值显著降低(P<0.05),与0 h相比,经过24 h发酵,短链脂肪酸含量显著提高(P<0.05),其中丁酸、乙酸、丙酸、正戊酸含量分别提高了535.51%、119.98%、388.96%、1302.76%,表明桃渣膳食纤维能够使粪便短链脂肪酸增加,pH值下降,有助于维持肠道健康。研究结果为桃渣膳食纤维的高值化利用提供了理论依据。
The by-product of peach residue produced in the process of peach production and processing contains rich dietary fiber,but the utilization rate of peach residue is still low in the food industry.In order to improve the utilization rate of peach residue dietary fiber,the digestion behavior and in vitro fermentation characteristics of peach residue dietary fiber were studied.Dietary fiber from peach residue was prepared by ordinary grinding method.The results showed that the surface particles of dietary fiber decreased significantly and the surface was rough after digestion compared with that before digestion.Compared with 0 h of digestion,polyphenols in gastric and intestinal digestive fluid groups were decreased by 69.75%and 74.24%(P<0.05),respectively,and flavonoid content was decreased by 39.20%and 14.60%(P<0.05),respectively,after 2 h of digestion.In addition,α-glucosidase inhibition activity was significantly decreased with the extension of digestion time,and gastric and digestion groups were decreased by 12.43%and 51.51%(P<0.05),respectively.The pH of the fermentation broth from peach residue dietary fiber significantly decreased(P<0.05).Compared to the 0-hour mark,after 24 hours of fermentation,the content of short-chain fatty acids significantly increased(P<0.05).The concentrations of butyric acid,acetic acid,propionic acid,and n-valeric acid in the peach residue dietary fiber fermented for 24 hours increased by 535.51%,119.98%,388.96%,and 1302.76%,respectively.This suggests that peach residue dietary fiber can enhance the levels of short-chain fatty acids in feces and lower the pH,which is beneficial for maintaining intestinal health.The results of this study provide a theoretical basis for further effective utilization of dietary fiber from peach residue.
作者
何大柃
孙若男
刘坡
刘素稳
常学东
程玉豆
张立彬
HE Daling;SUN Ruonan;LIU Po;LIU Suwen;CHANG Xuedong;CHENG Yudou;ZHANG Libin(College of Food Science and Technology,Hebei Normal University of Science and Technology,Hebei Yanshan Characteristic Agricultural Technology Research Institute,Qinhuangdao 066004,China;Cofco Huaxia Great Wall Wine Co.,Ltd.,Qinhuangdao 066004,China;Institute of Biotechnology and Food Science,Hebei Academy of Agriculture and Forestry Sciences,Shijiazhuang 050051,China)
出处
《食品科技》
北大核心
2025年第4期100-108,共9页
Food Science and Technology
基金
河北省现代农业产业技术体系桃创新团队项目(HBCT2024160201)。
关键词
桃渣
膳食纤维
消化行为
发酵特性
高值化利用
peach pomace
dietary fiber
digestive behavior
fermentation characteristics
high-value utilization
