Heckman M M, Lane S A
J Assoc Off Anal Chem. 1981 Nov;64(6):1339-43.
In order to evaluate several proposed dietary fiber methods, 12 food samples, representing different food classes, were analyzed by (1) neutral and acid detergent fiber methods (NDF, ADF); (2) NDF with enzyme modification (ENDF); (3) a 2-fraction enzyme method for soluble, insoluble, and total dietary fiber, proposed by Furda (SDF, IDF, TDF); (+) a 1-fraction enzyme method for total dietary fiber proposed by Hellendoorn (TDF). Foods included cereals, fruits, vegetables, pectin, locust bean gum, and soybean polysaccharides. Results show that TDF by Furda and Hellendoorn methods agree reasonably well with literature values by the Southgate method, but ENDF is consistently lower; that ENDF and IDF (Furda method) agree reasonably well; that except for corn corn bran fiber (insoluble) and pectin and locus bean fiber (soluble), all materials have significant fractions of both soluble and insoluble fiber. The Furda method was used on numerous food and ingredient samples and was found to be practical and informative and to have acceptable precision (RSD values of 2.65-7.05%). It is suggested that the Furda (or similar) method be given consideration for the analysis of foods for dietary fiber.
为了评估几种提议的膳食纤维测定方法，对代表不同食物类别的12个食物样本进行了分析，分析方法如下：(1) 中性和酸性洗涤纤维法（NDF、ADF）；(2) 酶改性NDF法（ENDF）；(3) 富尔达提出的一种用于测定可溶性、不溶性和总膳食纤维的双组分酶法（SDF、IDF、TDF）；(4) 海伦多恩提出的一种用于测定总膳食纤维的单组分酶法（TDF）。食物包括谷物、水果、蔬菜、果胶、刺槐豆胶和大豆多糖。结果表明，富尔达法和海伦多恩法测定的TDF与索思盖特法的文献值相当吻合，但ENDF始终较低；ENDF和IDF（富尔达法）相当吻合；除了玉米玉米麸纤维（不溶性）、果胶和刺槐豆纤维（可溶性）外，所有物质都含有显著比例的可溶性和不溶性纤维。富尔达法用于大量食物和成分样本的分析，发现该方法实用且信息丰富，精密度可接受（相对标准偏差值为2.65 - 7.05%）。建议考虑采用富尔达法（或类似方法）分析食物中的膳食纤维。
