Infrared analysis of Macedonian mushroom dietary fibre

被引：0

作者：

Petrovska, BB

Kulevanova, S

Stefov, V

机构：

[1] Fac Pharm, Inst Pharmacognosy, Skopje 1000, Macedonia

[2] Univ St Cyril & Methudius, Fac Nat Sci & Math, Inst Chem, Skopje 91000, Macedonia

来源：

NAHRUNG-FOOD | 2002年 / 46卷 / 04期

关键词：

dietary fibre; infrared analysis; mushrooms;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The existing confusion in the terminology and composition of the mushroom dietary fibre literature data induced us to analyze simultaneously the chemical constitution of various dietary fibre isolates obtained from numerous mushroom samples. For that purpose, in 53 kinds of edible Macedonian mushrooms total dietary fibre was isolated by two parallel methods intended for material of plant and animal origin. With the aid of infrared spectroscopy the chemical constitution of the both isolated components was also investigated. The infrared spectra of the total dietary fibre isolates, obtained according to both applied methods, were similar and close to chitin. In all spectra cellulose is missing.

引用

页码：238 / 239

页数：2

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