食品科学2011，Vol.32Issue(19)：147-151,5.
改性葡萄皮渣膳食纤维体外发酵特性研究
in vitro Fermentation Characteristics of Modified Dietary Fiber from Grape Pomace
摘要
Abstract
Human excrement extract was used as the inoculum to modify grape pomance dietary fiber in a mimic human intestinal environment by in vitro fermentation.The pH and the content of short-chain fatty acids（SCFAs） in modified dietary fiber obtained after different times of fermentation were determined.The results indicated that grape pomance dietary fiber was one of ideal carbon sources that could be exploited by intestinal microflora.SCFAs including acetic acid,propionic acid,butyrate acid and isobutyrate acid were produced during fermentation in vitro.Meanwhile,no obvious pH change in the fermentation broth of modified grape pomace dietary fiber was observed.However,the contents of total SCFAs and each SCFA were affected due to fermentation treatment.关键词
葡萄皮渣/改性膳食纤维/体外发酵/短链脂肪酸Key words
grape pomace/modified dietary fiber/in vitro fermentation/short-chain fatty acids分类
医药卫生引用本文复制引用
令博,蔡昱杰,吴洪斌,赵国华,明建..改性葡萄皮渣膳食纤维体外发酵特性研究[J].食品科学,2011,32(19):147-151,5.基金项目
新疆生产建设兵团工业科技攻关项目（2009GG39） 新疆生产建设兵团博士基金项目 （）
