茭白肉质茎膳食纤维含量及理化特性的研究

Studies on dietary fiber contents of Zizania gall and some physical and chemical characteristics

以茭白(Zizania latifolia Turcz.)单季品种蒋墅茭和双季品种葑红早为试验材料,测定不同膨大阶段肉质茎可食部分干物质中膳食纤维及其主要组分和粗纤维含量,以及持水力、膨胀力的变化。结果表明:不同大小的茭白总膳食纤维含量达400 g·kg^(-1)左右,以不溶性膳食纤维为主,可溶性膳食纤维含量较低且在膨大过程中逐步下降;主要组分中纤维素和半纤维素所占比例较高,木质素和果胶的比例较低,在肉质茎膨大过程中呈不同变化规律;粗纤维含量100 g·kg^(-1)左右,膨大过程中呈缓慢上升趋势。干物质持水率和膨胀力分别在530%、4.9 mL·g^(-1)以上,且随肉质茎膨大而明显上升,不同品种间稍有差异,认为茭白属于优良的膳食纤维食品。

Contents change of dietary fiber(DF)and crude fiber(CF)of dry matter of edible part of Zizania gall were determined of single-harvested cultivar Jiangshu and double-harvested cultivar Fenghongzao.Water holding capacity,ex- panding capacity of dry matter were also determined.The result showed that content of total dietary fiber(TDF)was about 400 g·kg^(-1)that was mainly IDF.Content of soluble dietary fiber(SDF)was low and descended in gall s swelling.Cellu- lose and hemicellulose have a high proportion than ...