食品中总膳食纤维测定方法的改进

Method improvement for total dietary fiber determination in food

目的食品中总膳食纤维含量的测定以及方法的改进和完善。方法分别研究了酶重量法和三维滤袋技术法对食品中总膳食纤维含量的测定，并对多类食品中的总膳食纤维进行了测定和比较。结果酶重量法和三维滤袋法的RSD分别为7．50％-8．66％和3．47％～3．67％。结论三维滤袋技术的应用相比酶重量法，操作更为简便、高效，重复性更好，可替代酶重量法进行食品中总膳食纤维的测定。

Objective To improve and perfect the current methods for determination of the content of total dietary fiber （TDF） in food. Methods The enzymatic - gravimetrie method and the three dimension（3D）filter bag method were employed to determine the content of total dietary fiber（TDF） in foods, then the TDF contents were determined and compared in various foods. Results The relative standard deviations （RSDs） of the two methods were 7.50% - 8.66% and 3.47% - 3.67% , respectively. Conclusion Compared to enzymatic gravimetric method, the 3D fiher bag method was more convenient, effective and repeatable, it can be a replacement of enzymatic gravimetric method for the determination of TDF in foods.