摘要：The studies focused on plant soluble dietary fiber. The apparent characteristics of SDF from theJyjube under different treatment methods can provide theoretical support for product development to obtainthe best trait products. Optimal extraction conditions, physical properties and antioxidant activity ofSDF fromthe Jyjube were investigated. The yield of 20.17土0.16 % for extraction of soluble dietary fiber from Jyjubewere obtained as extraction temperature was 94 °C, extraction time was 40 min and ratio of raw material towater was 1:21. The physical properties of SDF were ascertained by measuring dissolution time, rehydration,swelling ability and bulk density, respectively. And it was evaluated by FT-IR and scanning electronicmicroscopy (SEM). Furthermore, it was proved that the soluble dietary fiber extracted by vacuum freeze driedhad higher scavenging ability than that of vacuum dried and hot dried against DPPH, ABTS+ and hydroxy1radical. It has good antioxidant function and can slow down intestinal aging as a basis for new fooddevelopment.
其他摘要：The studies focused on plant soluble dietary fiber. The apparent characteristics of SDF from the Jujube under different treatment methods can provide theoretical support for product development to obtain the best trait products. Optimal extraction conditions, physical properties and antioxidant activity of SDF from the Jujube were investigated. The yield of 20.17 ± 0.16 % for extraction of soluble dietary fiber from Jujube were obtained as extraction temperature was 94 °C, extraction time was 40 min and ratio of raw material to water was 1:21. The physical properties of SDF were ascertained by measuring dissolution time, rehydration, swelling ability and bulk density, respectively. And it was evaluated by FT-IR and scanning electronic microscopy (SEM). Furthermore, it was proved that the soluble dietary fiber extracted by vacuum freeze dried had higher scavenging ability than that of vacuum dried and hot dried against DPPH, ABTS+ and hydroxyl radical. It has good antioxidant function and can slow down intestinal aging as a basis for new food development.
