DETERMINATION OF INULIN AND OLIGOFRUCTOSE IN FOOD-PRODUCTS, AND INTEGRATION IN THE AOAC METHOD FOR MEASUREMENT OF TOTAL DIETARY FIBER

被引：0
|
作者：
QUEMENER, B [1 ]
THIBAULT, JF [1 ]
COUSSEMENT, P [1 ]
机构：
[1] RAFFINERIE TIRLEMONTOISE SA,B-3300 TIENEN,BELGIUM
来源：
FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE | 1994年 / 27卷 / 02期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
For food labelling and control purposes of inulin- and oligofructose-containing food products, a specific method which involves enzymic hydrolysis followed by high performance anion exchange chromatography has been developed. The soluble dietary fibre fraction obtained from commercial food products by the AOAC dietary fibre method has been tested for the quantitative assessment of its inulin or oligofructose content. A modification of the AOAC method is proposed to quantitatively include beta-fructans in the determination of the soluble dietary fibre fraction.
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页码：125 / 132
页数：8
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