改性燕麦麸的保健营养功效初探.pdfVIP

DOI :10.16210/j .cnki.100 -561.2002.03.006 10 2002 3 刘森, 马晓凤, 陕方, 许光映, 王峰 ( , 　030031) 　:介绍了以燕麦麸为原料, 经现代食品加工技术 制而成的新型保健食品—高纤麦维素。 总膳食纤维含量高达30%, 可溶性膳食纤维9.56%, 其中主要成分为β-葡聚糖。在高脂饲料中添加 本品10%, 饲喂高脂模型大鼠4 周, 结果:大鼠血脂TC、TG 、LDL-C 值显著低于对照组, HDL-C 值略有 67 提高。利用核素 Ga 直结肠通过显像观察, 可显著改善肠蠕动功能, 迅速通便。 :燕麦麸;膳食纤维;降脂作用;通便 :TS218　:A 　:1007-7561( 2002) 03-0014-03 A preliminary study on nutritional value and healthcare effect of modified oat bran LIU Sheng,MA Xia -feng,SHAN Fang, XU Guang-yin,WANG Feng ( Farming Pr ducts C mprehensive Utilizati n Institute, Shanxi Academy f Agricultural Sciences, Taiyuan 030031) Abstract:The paper intr duces a new health f d, Mai Wei Su, which is made f at bran with m dern f d pr cessing techn l gy.Its t tal dietary fiber c ntent is as high as 30%and s luble dietary fiber c ntent is 9. 65%.Its main c mp siti n isβ-glucan .The pr duct was added t high fat feed at the rate f 10%and then fed t mice with hyperlipemia.The results sh wed that:TC, TG and LDL-C level in bl d fat f the mice were 67 significantly l wer than that f the c ntr l and HDL-C was increased a little.Take Ga nuclide devel ping bservati n, it sh wed that the pr duct c uld greatly impr ve the peristalsis functi n f c l n and relieve c nstipati n. Key words:at bran;dietary fiber;fat-decreasing effect;relieve c nstipati n 　　, β- , 6 , ,β-, , 4 。 10 %, , “”, 5%1%, 。 。 , , , , TC、TG 、LDL-C、HDL-C , SPSS/ “” PC+, Duncans , P 67 ; Ga ; 0 .05, 1。 。 1　( n=6,mm l/L) (TC) 1