Tổng quan về các phương pháp phân tích xơ tiêu hóa trong thực phẩm=A review of current analytical methods for the determination of dietary fiber in food

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Ngôn ngữ: vie

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Thông tin xuất bản: Tạp chí Kiểm nghiệm và An toàn thực phẩm, 2024

Mô tả vật lý: tr.448-459

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ID: 481826

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Chất xơ đã được chứng minh là có lợi cho sức khỏe và là nhu cầu thiết yếu trong chế độ ăn hằng ngày của cơ thể. Định nghĩa về chất xơ liên tục cập nhật và thay đổi trong suốt 70 năm qua. Ban đầu, định nghĩa về chất xơ là các chất tạo thành vách tế bào (cellulose, hemicellulose, pectin, cutin, glucoprotein) và các chất dự trữ, bài tiết bên trong tế bào (gum, chất nhầy). Gần đây hơn, thế giới đang tập trung vào tinh bột kháng và oligosaccharide. Định nghĩa về chất xơ trong chế độ ăn uống của CODEX bao gồm tất cả các polyme carbohydrate không tiêu hóa được, có mức độ trùng hợp từ 3 trở lên với điều kiện là chúng phải có lợi cho sức khỏe. Chất xơ có nhiều thành phần đòi hỏi cần phát triển các phương pháp khác nhau để phân tích các thành phần như fructo-oligosaccharide, galacto-oligosaccharide, polydextrose, maltodextrin kháng, tinh bột kháng... Các phương pháp AOAC đã được phát triển để phân tích các loại xơ khác nhau, các phương pháp này đều còn hiệu lực và đang được áp dụng rộng rãi. Để phân tích hàm lượng xơ tổng số, phương pháp enzyme, khối lượng theo Prosky (AOAC 985.29) được xem là tiêu chuẩn vàng khi mới ban hành. Tuy nhiên phương pháp này không xác định được đầy đủ các thành phần chất xơ theo định nghĩa mới. Xác định từng loại chất xơ theo từng phương pháp chuyên biệt và cộng lại để tính xơ tổng số sẽ dẫn đến một số thành phần xơ bị tính lặp lại. Do đó phương pháp xác định xơ tổng số liên tục được cập nhật và sửa đổi. Phương pháp enzyme – khối lượng – sắc ký đã được phát triển và có thể xác định đầy đủ các thành phần của chất xơ, phiên bản cập nhật mới được ban hành là AOAC 2022.01.Fiber benefits health and is an essential requirement in the body's daily diet. The definition of fiber has been evolving over the past 70 years. Initially, the definition of fiber focused only on plant cell walls (cellulose, hemicellulose, pectin, cutin, glycoprotein) and intracellular storage and secretion substances (gum, mucilage). More recently, the world has focused on resistant starch and oligosaccharides. The CODEX definition of dietary fiber includes all non-digestible carbohydrate polymers with a degree of polymerization of 3 or higher, provided that they benefit health. Fiber has many components, requiring the development of different methods to analyze components such as fructo-oligosaccharide, galacto-oligosaccharide, polydextrose, resistant maltodextrin, resistant starch, etc. A series of AOAC methods have been developed to explore different types of fiber, and these methods are still valid and widely used. For the analysis of total fiber content, the enzymemass method according to Prosky (AOAC 985.29) was considered the gold standard when it was first published. However, this method only determines a part of the fiber. When adding up the specific fiber components calculated from different methods, some types of fiber are double counting. Therefore, the method for determining total fiber is constantly updated and revised. The Enzymatic-Gravimetric-Liquid Chromatography method has been developed and can fully determine the components of dietary fiber
the newly published updated version is AOAC 2022.01.

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