Prosky L, Asp N G, Schweizer T F, DeVries J W, Furda I
Food and Drug Administration, Division of Nutrition, Washington, DC 20204.
J Assoc Off Anal Chem. 1988 Sep-Oct;71(5):1017-23.
A collaborative study was conducted to determine the insoluble dietary fiber (IDF), soluble dietary fiber (SDF), and total dietary fiber (TDF) content of food and food products by using a combination of enzymatic and gravimetric procedures. The method was basically the same as that developed for TDF only, which was adopted official final action by AOAC, except for changing the concentration of buffer and base and substituting hydrochloric acid for phosphoric acid. These changes were made to improve the robustness of the method. Duplicate blind samples of soy isolate, white wheat flour, rye bread, potatoes, rice, corn bran, oats, Fabulous Fiber, wheat bran, and a high fiber cereal were analyzed by 13 collaborators. Dietary fiber values (IDF, SDF, and TDF) were calculated as the weight of residue minus the weight of protein and ash. The coefficients of variation (CVs) of both the independent TDF determination and the sum of IDF and SDF were better than 15 and 18%, respectively, with the exception of rice and soy isolate. These 2 foods, however, contained only about 1% TDF. The CVs of the IDF were equally good, except for Fabulous Fiber, for which filtration problems occurred. The CVs for the SDF were somewhat high, but these products had very low SDF content. There was excellent agreement between the TDF determined independently and the TDF determined by summing the IDF and SDF. The method for separate determination of IDF and SDF requires further study. The modifications (changes in concentration of buffer and base and the use of hydrochloric acid instead of phosphoric acid) to the official final action method for TDF have been adopted.
开展了一项合作研究，采用酶法和重量法相结合的方法测定食品及食品产品中的不溶性膳食纤维（IDF）、可溶性膳食纤维（SDF）和总膳食纤维（TDF）含量。该方法基本与仅针对TDF开发的方法相同，后者已被美国分析化学家协会（AOAC）采用为官方最终方法，只是改变了缓冲液和碱的浓度，并将磷酸替换为盐酸。做出这些改变是为了提高该方法的稳健性。13位合作者对大豆分离蛋白、白面粉、黑麦面包、土豆、大米、玉米麸、燕麦、神奇纤维、麦麸和高纤维谷物的双份盲样进行了分析。膳食纤维值（IDF、SDF和TDF）计算为残渣重量减去蛋白质和灰分的重量。独立测定TDF以及IDF与SDF之和的变异系数（CV）分别优于15%和18%，大米和大豆分离蛋白除外。然而，这两种食物的TDF含量仅约为1%。除了神奇纤维（出现了过滤问题）外，IDF的CV同样良好。SDF的CV有些高，但这些产品的SDF含量非常低。独立测定的TDF与通过将IDF和SDF相加得到的TDF之间具有极好的一致性。单独测定IDF和SDF的方法需要进一步研究。已采用对TDF官方最终方法的修改（缓冲液和碱浓度的变化以及使用盐酸代替磷酸）。
