Mongeau R, Brassard R
Health Canada, Nutrition Research Division, Banting Research Centre, Ottawa, ON, Canada.
J AOAC Int. 1995 Nov-Dec;78(6):1444-9.
Total dietary fiber (TDF) was measured in large lima, roman, black turtle, light red kidney, white navy, pinto, black-eyed, and soya beans and in chick peas by the Mongeau rapid method (A), the Prosky method (B), and the Lee method (C). When the samples were soaked and cooked according to package instructions (gentle boiling, 95 degrees C), TDF values by method A were all within 19.7-22.1%, except for black-eyed beans (9.9%) and chick peas (11.3%) (g/100 g, cooked dry matter). For large lima beans (20.0-21.3%) and soya beans (19.2-19.7%), TDF values by methods A, B, and C were in agreement. For 7 samples, however, TDF values were up to 81% higher by method B (17.4-34.7%) and up to 122% higher by method C (21.1-39.8%) than those by method A (P < or = 0.01). For 6 legumes, TDF values by method C were 15-28% higher (P < or = 0.013) than by method B. White navy beans were analyzed also after different cooking conditions, varying from no cooking to autoclaving for 15 min at 120 degrees C. TDF values by method A were independent from cooking conditions and remained between 20.2 and 22.4%. For navy beans cooked at 95 degrees C, TDF values by method B (up to 34.7 +/- 1.4%) and C (up to 39.8 +/- 0.3%) were unpredictable, but autoclaving at 120 degrees C reduced them to about 22%. Incorporation of a pancreatic amylase in methods B and C consistently decreased the aforementioned analytical discrepancies, as did the absence of cooking. Only autoclaving (for at least 15 min at 120 degrees C) fully restored agreement among methods A-C.
采用蒙乔快速法（A）、普罗茨基法（B）和李法（C），对大莱马豆、罗马豆、黑龟豆、浅红芸豆、白海军豆、斑豆、黑眼豆、大豆以及鹰嘴豆中的总膳食纤维（TDF）进行了测定。当按照包装说明（文火煮沸，95摄氏度）对样品进行浸泡和烹饪后，除黑眼豆（9.9%）和鹰嘴豆（11.3%）外，方法A测得的TDF值均在19.7%至22.1%之间（克/100克，熟干物质）。对于大莱马豆（20.0%至21.3%）和大豆（19.2%至19.7%），方法A、B和C测得的TDF值一致。然而，对于7个样品，方法B测得的TDF值比方法A高81%（17.4%至34.7%），方法C测得的TDF值比方法A高122%（21.1%至39.8%）（P≤0.01）。对于6种豆类，方法C测得的TDF值比方法B高15%至28%（P≤0.013）。还对白海军豆在不同烹饪条件下进行了分析，烹饪条件从不烹饪到在120摄氏度下高压灭菌15分钟不等。方法A测得的TDF值与烹饪条件无关，仍在20.2%至22.4%之间。对于在95摄氏度下烹饪的海军豆，方法B（高达34.7±1.4%）和方法C（高达39.8±0.3%）测得的TDF值不可预测，但在120摄氏度下高压灭菌可将其降至约22%。在方法B和C中加入胰淀粉酶以及不进行烹饪，均能持续减少上述分析差异。只有高压灭菌（在120摄氏度下至少15分钟）才能完全恢复方法A至C之间的一致性。
