颗粒粒径对荷叶不溶性膳食纤维结构、理化及感官品质的影响

doi:10.16333/j.1001-6880.2022.9.010

天然产物研究与开发 ›› 2022, Vol. 34 ›› Issue (9): 1530-1538.doi: 10.16333/j.1001-6880.2022.9.010

颗粒粒径对荷叶不溶性膳食纤维结构、理化及感官品质的影响

郑慧，孙艳，张眙曼，李娅迪，肖玥，蒋益繁，杨勇*

湖南中医药大学药学院食品药品工程系，长沙 410208

出版日期:2022-09-28 发布日期:2022-10-09
基金资助:
高校国家级大学生创新创业训练计划（202110541060）；湖南中医药大学双一流食品科学与工程学科建设经费（4901020000200902）

Effects of particle size on the structure,physicochemical and sensory qualities of insoluble dietary fiber from lotus leaf

ZHENG Hui,SUN Yan,ZHANG Yi-man,LI Yang-di,XIAO Yue,JIANG Yi-fan,YANG Yong*

Department of Food and Drug Engineering,College of Pharmacy,Hunan University of Traditional Chinese Medicine,Changsha 410208,China

Online:2022-09-28 Published:2022-10-09

摘要/Abstract

摘要： 为筛选荷叶不溶性膳食纤维（lotus leaf insoluble dietary fiber，LIDF）作为高纤维食品辅料开发的最佳粒径，对比分析了4种颗粒粒径LIDF的结构、理化及感官品质。通过扫描电镜、傅里叶红外光谱及X衍射光谱分析发现酶解后LIDF表面出现孔洞，粒径越小荷叶内质网格状纤维暴露越多，LIDF具有纤维素特征官能团结构，粒径越小纤维素结晶度指数越低。在研究的颗粒粒径范围内随着LIDF粒径减小，LIDF总黄酮、总多酚含量减小，不溶性膳食纤维含量以及体外吸附特性增加，粉体a*值和b*值增加，产品感官评分增高。综合多方面指标评价出D₅₀ 58.35 μm LIDF作为高纤维食品辅料的开发潜力较好。

关键词: 荷叶, 不溶性膳食纤维, 颗粒粒径, 结构分析, 理化特性

Abstract:

In order to screen the optimal particle size of lotus leaf insoluble dietary fiber as a high fiber food excipient,the structure,physicochemical and sensory qualities of four particle sizes of lotus leaf insoluble dietary fibers were compared and analyzed. By scanning electron microscopy,fourier infrared spectroscopy and X-ray diffraction spectroscopy,the results showed that holes appeared on the surface of lotus leaf insoluble dietary fibers after enzymatic hydrolysis,and with the decrease of particle size,the more internal grid fibers of lotus leaf were exposed. Lotus leaf insoluble dietary fibers had the characteristic functional group structure of I-type cellulose,and with the decrease of particle size,the crystallization index of cellulose was lower.In the range of particle size studied,with the particle size of lotus leaf insoluble dietary fibers decreased,the content of total flavonoids and total polyphenols in lotus leaf insoluble dietary fibers decreased,the content of insoluble dietary fibers and in vitro adsorption capacity increased,the a* and b* of lotus leaf insoluble dietary fibers increased,and the sensory scores of the products increased. Through comprehensive comparison and analysis,it was concluded that lotus leaf insoluble dietary fiber with D₅₀ 58.35 μm had better development potential as a high fiber food excipient.

Key words: lotus leaf, insoluble dietary fiber, particle size, structural analyses, physicochemical properties

中图分类号: TS255.1

郑慧, 孙艳, 张眙曼, 李娅迪, 肖玥, 蒋益繁, 杨勇. 颗粒粒径对荷叶不溶性膳食纤维结构、理化及感官品质的影响[J]. 天然产物研究与开发, 2022, 34(9): 1530-1538.

ZHENG Hui, SUN Yan, ZHANG Yi-man, LI Yang-di, XIAO Yue, JIANG Yi-fan, YANG Yong. Effects of particle size on the structure,physicochemical and sensory qualities of insoluble dietary fiber from lotus leaf[J]. NATURAL PRODUCT RESEARCH AND DEVELOPMENT, 2022, 34(9): 1530-1538.

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颗粒粒径对荷叶不溶性膳食纤维结构、理化及感官品质的影响

Effects of particle size on the structure,physicochemical and sensory qualities of insoluble dietary fiber from lotus leaf

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