海参中单糖检测方法的建立及含量测定

本研究建立了高效阴离子交换–脉冲安培检测法(HPAEC-PAD)分析海参(Apostichopus japonicus)多糖的单糖组成及含量测定。通过比较3种蛋白去除法对海参多糖含量的影响,优化海参多糖纯化方法;比较淋洗液浓度对单糖分离效果的影响,优化海参中单糖分离的色谱条件。结果显示,Sevag法去蛋白的效果最好,在淋洗液为20 mmol/L Na OH的条件下分离岩藻糖、氨基半乳糖、氨基葡萄糖、半乳糖、甘露糖、阿拉伯糖、葡萄糖和乳糖;在淋洗液为160 mmol/L Na OH和200 mmol/L Na AC的条件下分离葡萄糖醛酸和半乳糖醛酸。各单糖标准曲线的线性相关系数不低于0.998,检出限为2.5~50μg/L,加标回收率在83.6%~113.1%之间。该方法可测定海参多糖的中性糖、氨基糖和糖醛酸,可作为海参及其制品中的单糖分析及定量方法,为相关标准的制定提供参考。     

Characterization of the FODMAP-profile in cereal-product ingredients

Cereal-based products, such as bread, are staple foods in the western diet. Due to the nature of their basic ingredients and the diversity of recipes, the amount of fermentable short-chain carbohydrates (FODMAPs) in those products may be high. This study characterized the FODMAP-profiles of a broad range of cereal-product ingredients, serving as a basis for low FODMAP product development. Different cereals, pseudo-cereals, gluten-free flours, pulses, pulse protein ingredients, commercial sprouts, and other cereal-product ingredients were analyzed, using anion-exchange chromatography with electrochemical detection. Wheat and related cereals were high in fructans. Pulses, such as peas contained high galactooligosaccharides (GOS) amounts. Whereas GOS levels in pulse protein ingredients varied, depending on their production. Gluten-free flours, for instance, rice-flour, showed low FODMAP-profiles. Amongst those, buckwheat, which does not contain any of the FODMAPs investigated, contained high amounts of other soluble non-digestible carbohydrates, namely fagopyritols; these may have a similar effect on a sensitive gut as GOS. Finally, ingredients contained mainly high levels of fructans and GOS. Yet, the analysis of commonly consumed commercial cereal products, including bread, pasta, crackers and biscuits, highlighted the relevance of lactose, fructose in excess of glucose and polyols. These products serve as benchmarks for further product development.