以残次裂枣为原料,研究碱法、酶法、发酵法和超声辅助酶法4种不同提取方式对其总膳食纤维(total dietory fibre, TDF)理化特性及功能特性的影响。结果表明：TDF提取率为发酵法最高,达40.74%,比碱法(提取率最低)高15.57%;TDF纯度为超声辅助酶法最高,达85.42%,碱法最低,为78.13%;TDF中可溶性膳食纤维(soluble dietary fibre, SDF)含量由大到小依次为：超声辅助酶法>酶法>碱法>发酵法;超声辅助酶法TDF的持水力、膨胀力、持油力、阳离子交换能力、葡萄糖吸附能力、胆固醇吸附能力和$NO_{2}^{-}$清除能力均显著高于枣粉及其他处理。说明超声辅助酶法对枣粉改性效果明显,是生产高品质膳食纤维的最佳方法。
Compare the effects of different extraction methods on dietary fiber in defective jujube. Using defective & split jujube as test materials, effects of four different extraction methods including alkali method, enzyme method, fermentation method and ultrasonic assisted enzyme method on physiochemical properties and functional characteristics of total dietary fiber (TDF) were studied. Results showed that the TDF extraction rate by fermentation method was the highest, reaching 40.74%, which was 15.57% higher than the lowest extraction rate by alkali method. The TDF purity by ultrasonic assisted enzyme method was the highest, reaching 85.42%, while that by alkali method was only 78.13%, and the alkali method was the lowest. The order of SDF content in TDF from large to small was ultrasonic assisted enzyme method, enzyme method, alkali method and fermentation method. The water holding capacity, swelling power, oil holding capacity, cation exchange capacity, glucose adsorption capacity, cholesterol adsorption capacity and $NO_{2}^{-}$ clearance ability of TDF extracted by ultrasonic assisted enzyme method were significantly higher than those of the jujube powder and other treatments. All the above results showed that ultrasonic assisted enzyme method had obvious effect on modification of jujube powder, which was the best method for producing high-quality dietary fiber.
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