Problematika določanja vsebnosti prehranske vlaknine – vpliv frakcije mletja in načina mešanja vzorca

Blaž FERJANČIČ, Jasna BERTONCELJ

Povzetek


Prehranska vlaknina je pomembna sestavina zdrave prehrane, predstavlja neprebavljive ogljikove hidrate in lignin. V zadnjih desetletjih je zaradi dokazanih ugodnih vplivov na zdravje pridobila na pomenu za humano prehrano. Poleg klasičnih encimsko-gravimetričnih metod so bile v zadnjem času razvite nove metode za določanje skupne, netopne in topne prehranske vlaknine v živilih, vendar še niso popolnoma vpeljane v uporabo. Za namen oblikovanja podatkovnih baz o sestavi živil in za označevanje živil se še vedno uporabljata klasični metodi AOAC 985.29 in 991.43. Metodi sta encimsko-gravimetrični in zaradi tega občutljivi na encimsko kinetiko. Cilj študije je bil preveriti vpliv frakcije mletja vzorca in mešanja vzorca na določitev vsebnosti prehranske vlaknine z metodo AOAC 991.43. Rezultati so pokazali, da mletje pomembno vpliva na določitev prehranske vlaknine, še posebej, če določamo prehransko vlaknino v nepredelanih ali malo predelanih žitih. Kot najbolj primerno se je izkazalo mletje vzorca med 200 in 500 µm, mešanje pa je delovalo sinergistično z mletjem. Za natančno določitev vsebnosti prehranske vlaknine je potrebno pravilno pripraviti vzorec, saj je metoda AOAC 991.43 kljub svoji robustnosti občutljiva v fazi priprave vzorca.


Ključne besede


prehranska vlaknina, AOAC uradne metode, žita za zajtrk, mletje, frakcioniranje, mešanje

Celotno besedilo:

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DOI: http://dx.doi.org/10.14720/aas.2018.111.1.11

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