出版社：Japanese Society of Nutrition and Food Science
摘要：Present investigation was undertaken in order to examine the condition for the determination of dietary fiber (DF) in the meal under administration on catering service for our college students. The meal consists of typical dishes for breakfast, lunch, and supper, respectively. Analyses were made by modifying the methods of Southgate and Van Soest, respectively. Cellulose powder, xylan (as a model of hemicellulose) and lignin-like material were used as model samples for fiber analysis and the recovery test was carried out for each sample, respectively. The result of recovery test for cellulose, xylan and lignin as crude fiber using AOAC method was 68.1, 1.0, 63.9%, respectively. For the analysis of samples containing cooked rice, starch must be removed by a-amylase and glucoamylase digestions. Complete removal of starch was necessary for the analysis by both the Southgate and the Van Soest methods. Conditions for these purposes were examined. The samples, from which starch was completely removed, were fractio ated into cellulose, hemicellulose and lignin, and the DF contents of the cellulose and hemicellulose fractions were determined by the Phenol H2SO4 method as glucose. Content of lignin was calculated from constant weight after ignition. Total amounts of cellulose, hemicellulose and lignin were shown as DF content in this report. DF contents in green vegetables were determined by the Van Soest neutral detergent method without pretreatment with enzyme. DF values determined by the Southgate and the Van Soest methods on some vegetables agreed well. Crude fiber contents were determined for all samples, and compared with the contents of DF on the same samples. As a result, the amount of ingested DF was about 15-19g per day, which was 2-3 times as high as the value of crude fiber.
