生物发酵法处理原料，得率最高，达到59.23%，总膳食纤维含量和水溶性膳食纤维含量分别为82.7%和18.8%。
The highest yield (59.23%) was achieved by fermentation, with which the ultimate dietary fiber was 82.7% and the Soluble dietary fiber was 18.8%.
为了分析测定膳食纤维的不同组分，参照AOAC推荐的酶重量法建立了分别测定总的、不溶及可溶性膳食纤维含量的方法。
For studying the contents of dietary fiber in general foods and functional foods, a enzymatic gravimetric method recommended by AOAC was established in our laboratory.
应用推荐