以中华寿桃桃渣为材料,分析研究鲜桃渣在堆放过程中发酵对其膳食纤维各成分的影响.在室温下将桃瀣挤压存放在无菌器皿中,压紧尽可能排除氧气并加盖封存以模拟其因完全隔离氧气而发生的厌氧发酵;另取桃渣存放在无菌器皿中,不断搅拌使其间隙增大以模拟其因接触氧气而发生的好氧发酵.结果表明:在15 d的好氧发酵中桃渣中,总膳食纤维、纤维素和水溶性果胶含量分别下降14.9%、17.1%和14.4%,可溶性膳食纤维含量上升了7.7%,总果胶含量变化不大;而在15 d的厌氧发酵中,桃渣中总膳食纤维、纤维素和水溶性果胶含量分别下降20.4%、10.4%和9.86%,可溶性膳食纤维含量上升了13.7%,总果胶含量下降了1.03%.因此在5～7 d内及时处理鲜桃渣可有利于其膳食纤维各成分的有效利用.%This study is to analysis the changes of components content of dietary fiber in peach pomace during fermentation. Peach pomace was stored in a sterile container, compressed oxygen and made the condition as much as anaerobic fermentation that happens without oxygen. In addition,other peach pomace was stored in a sterile container too,stirred constantly to increase the gap and made the condition as much as aerobic fermentation that happens in oxygen. The result shows that, in aerobic fermentation, the contents of total dietary fiber, cellulose, soluble pectin are deceased by 14. 9％, 17. 1％, 14.4％ ; the content of soluble dietary fiber is increased by 7.7％ ; the content of total pectin don't change significantly. In anaerobic fermentation, the contents of total dietary fiber, cellulose and soluble pectin are deceased by 20. 4％, 10.4％ ,9.86％ ;the content of soluble dietary fiber is increased by 13.7％ ;the content of total pectin is decreased by 1.03％. Therefore, dealing with fresh peach without delay can benefit to maximum extraction rate of components of dietary fiber in peach pomace.
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