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当前位置: 首页 > 文章 > 板栗中碳水化合物的种类和抗消化性 食品科学 2010,31 (21) 191-194
Position: Home > Articles > Types and Digestion-resistant Properties of Carbohydrate in Chestnut FOOD SCIENCE 2010,31 (21) 191-194

板栗中碳水化合物的种类和抗消化性

作  者：
覃海兵;莫开菊;汪兴平
单  位：
湖北民族学院生物科学与技术学院
关键词：
板栗;可溶性糖;抗性淀粉
摘  要：
采用HPLC-RI和常规化学方法研究板栗中碳水化合物的种类与抗消化特性的关系。结果表明:板栗中淀粉含量为35.77%,直链淀粉所占比例为30.16%;生板栗中抗性淀粉含量为27.44%,占总淀粉的比例为68.93%;熟板栗中抗性淀粉含量为5.46%,占总淀粉的比例为13.36%;熟板栗中抗性淀粉的含量在冷藏24h内呈上升趋势,24h后含量变小。板栗纯淀粉中的抗性淀粉含量随时间延长呈上升趋势,在48h内,抗性淀粉的含量由14.66%上升到了20.15%;板栗中可溶性糖主要有蔗糖、鼠李糖,此外还有葡萄糖、果糖、麦芽糖和棉子糖,而棉子糖不能被人体消化吸收。结论:板栗中高含量的抗性淀粉和棉子糖是造成板栗生吃难消化,熟食易滞气的主要原因。
译  名：
Types and Digestion-resistant Properties of Carbohydrate in Chestnut
作  者：
QIN Hai-bing1,2,MO Kai-ju1,2,WANG Xing-ping1,2(1.School of Biological Science and Technology,Hubei University for Nationalities,Enshi 445000,China ;2.Key Laboratory of Biological Resources Protection and Utilization of Hubei Province,Enshi 445000,China)
关键词：
chestnut;soluble sugar;resistant starch
摘  要：
HPLC-RI and routine chemical methods were used to investigate the relationship between the types of carbohydrate and the digestion-resistant properties in chestnut in this paper.Results showed that chestnut was composed of 35.77% starch and 30.16% amylase.Fresh chestnut had 27.44% resistant starch,accounting for 68.93% of total starch;however,ripe chestnut had 5.46% resistant starch,accounting for 13.36% of total starch.The content of resistant starch in ripe chestnut exhibited an increase trend.The content of resistant starch was increased from 14.66% to 20.15% within 48 h.The soluble sugar in chestnut mainly included sucrose,rhamnose,glucose,fructose,maltose and raffinose,while raffinose could not be digested and absorbed in human body.Therefore,the resistant starch and raffinose with high content is the major reason why fresh chestnut is difficult to digest and ripe chestnut is easy to induce flatulence.

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