采用酶重量法和液相色谱法对食品中总不可消化碳水化合物进行综合测定。

Comprehensive measurement of total nondigestible carbohydrates in foods by enzymatic-gravimetric method and liquid chromatography.

作者信息

Nishibata Toyohide, Tashiro Kouichi, Kanahori Sumiko, Hashizume Chieko, Kitagawa Machiko, Okuma Kazuhiro, Gordon Dennis T

机构信息

Research Laboratory, Matsutani Chemical Industry Company, Ltd, Itami City, Hyogo 664-8508, Japan.

出版信息

J Agric Food Chem. 2009 Sep 9;57(17):7659-65. doi: 10.1021/jf9010565.

DOI:10.1021/jf9010565

PMID:19663481

Abstract

Total nondigestible carbohydrate (NDC) in foods was determined by combining, not modifications, AOAC Official Methods 991.43, 2001.03, and 2002.02. Total NDC included insoluble dietary fiber (IDF) + high-molecular-weight soluble dietary fiber (HMWSDF), nondigestible oligosaccharides (NDO) not precipitated in ethanol solution, and resistant starch (RS). Eight sources of NDC (cellulose, wheat bran, gum arabic, resistant maltodextrin, polydextrose, fructooligosaccharide, galactooligosaccharides, and RS) were incorporated in different combinations into standard formula bread samples. All of the NDC sources and bread samples were analyzed for their (1) IDF + HMWSDF content with corrections for residual RS amount using AOAC Official Method 991.43, (2) NDO by liquid chromatography (LC) in AOAC Official Method 2001.03, and (3) RS by AOAC Official Method 2002.02. The correlation coefficient (R(2)) comparing calculated amounts versus measured amounts of total NDC in 11 bread samples was 0.92. Analysis of commercial food samples was also well matched with the DF + NDO value on their nutritional label. Consequently, we confirmed a single measurement of LC can determine all NDO in foods, and total NDC in foods can be determined by unifying existing AOAC Official Methods.

摘要

食品中总不可消化碳水化合物（NDC）是通过合并（而非修改）美国官方分析化学家协会（AOAC）的官方方法991.43、2001.03和2002.02来测定的。总NDC包括不溶性膳食纤维（IDF）+高分子量可溶性膳食纤维（HMWSDF）、在乙醇溶液中不沉淀的不可消化寡糖（NDO）以及抗性淀粉（RS）。将八种NDC来源（纤维素、麦麸、阿拉伯胶、抗性麦芽糊精、聚葡萄糖、低聚果糖、低聚半乳糖和RS）以不同组合添加到标准配方面包样品中。对所有NDC来源和面包样品进行了以下分析：（1）使用AOAC官方方法991.43，对IDF + HMWSDF含量进行测定，并对残留RS量进行校正；（2）按照AOAC官方方法2001.03，通过液相色谱法（LC）测定NDO；（3）按照AOAC官方方法2002.02测定RS。比较11个面包样品中计算得出的总NDC量与测量得出的总NDC量，相关系数（R²）为0.92。对市售食品样品的分析结果也与它们营养标签上的膳食纤维（DF）+ NDO值高度匹配。因此，我们证实通过一次LC测量就能测定食品中的所有NDO，并且通过统一现有的AOAC官方方法就能测定食品中的总NDC。