This study was conducted to determine the composition of several structural carbohydrates for 20 kinds of new vegetables (9 kinds of brassica vegetables and 11 kinds of non-brassica vegetables). The samples were dried at 60℃ for 24hrs and ground to a 0.5mm screen. The compositions of the various str...
This study was conducted to determine the composition of several structural carbohydrates for 20 kinds of new vegetables (9 kinds of brassica vegetables and 11 kinds of non-brassica vegetables). The samples were dried at 60℃ for 24hrs and ground to a 0.5mm screen. The compositions of the various structural carbohydrates were evaluated by chemical and enzymetic gravimetric methods, which were total dietary fiber; TDF, insoluble dietary fiber; IDF, soluble dietary fiber; SDF, dietary fiber with indigested crude ash and crude protein; DFi, neutral detergent fiber; NDF, acid detergent fiber; ADF, acid detergent lignin; ADL cellulose, hemicellulose, total carbohydrate; CHO, and non-fiberous carbohydrate; NFC. Nine kinds of brassica vegetables contained 17.35% of crude ash, 9.05% of crude fat, 27.08% of crude protein, 12.04% of crude fiber and 37.01% of nitrogen free extract with dry matter basis. Nine kinds of brassica vegetables contained 48.98% of DFi, 33.14% of TDF, 21.87% of IDF, 11.27% of SDF, 9.53% of NFC, 49.26% of CHO, 33.85% of NDF, 22,58% of ADF, 7.66% of ADL, 11.31% of hemicellulose and 26.19% of cellulose with dry matter basis. The correlationship of 9 kinds of brassica vegetables were Y=0.93X+22.62 (r=0.89, p<0.01) between TDF and SDF, Y=0.97X+11.04 (r=0.85, p<0.01) between TDF and ADF, and Y=1.00X+25.47 (r=0.72, p<0.05) between TDF and ADL, respectively. Eleven kinds of non-brassica vegetables contained 18.31% of crude ash, 8.23% of crude fat, 23.68% of crude protein, 11.32% of crude fiber and 42.85% of nitrogen free extract with dry matter basis. The compositions of chemical and enzymetic gravimetric dietary fiber for 11 kinds of non-brassica vegetables were 51.03% of DFi, 36.01% of TDF, 24.73% of IDF, 11.28% of SDF, 7.93% of NFC, 54.17% of CHO, 38.05% of NDF, 25.57% of ADF,11.68% of ADL, 12.83% of hemicellulose and 26.63% of cellulose with dry matter basis. The correlationship of 11 kinds of non-brassica vegetables were Y=0.73X+17.89 (r=0.68, p<0.01) between TDF and IDF, Y=0.58X+29.52 (r=0.45, p<0.01) between TDF and SDF, Y=-0.11X+37.38 (r=0.35, p<0.05) between TDF and ADL, respectively. The coefficients of 20 kinds of new vegetables were r=0.53. between DFi and NFC, r=0.48 between CHO and NFC, r=0.44 between NFC and NDF (p<0.01), and r=0.29 between NDF and DFi and r=0.33 between TDF and CHO (p<0.05), respectively. Therefore, ADL and ADF of brassica vegetables were in correlation with TDF. ADL of non-brassica vegetables was in correlation with TDF. CHO of 20 kinds of new vegetables was in correlation with TDF.
This study was conducted to determine the composition of several structural carbohydrates for 20 kinds of new vegetables (9 kinds of brassica vegetables and 11 kinds of non-brassica vegetables). The samples were dried at 60℃ for 24hrs and ground to a 0.5mm screen. The compositions of the various structural carbohydrates were evaluated by chemical and enzymetic gravimetric methods, which were total dietary fiber; TDF, insoluble dietary fiber; IDF, soluble dietary fiber; SDF, dietary fiber with indigested crude ash and crude protein; DFi, neutral detergent fiber; NDF, acid detergent fiber; ADF, acid detergent lignin; ADL cellulose, hemicellulose, total carbohydrate; CHO, and non-fiberous carbohydrate; NFC. Nine kinds of brassica vegetables contained 17.35% of crude ash, 9.05% of crude fat, 27.08% of crude protein, 12.04% of crude fiber and 37.01% of nitrogen free extract with dry matter basis. Nine kinds of brassica vegetables contained 48.98% of DFi, 33.14% of TDF, 21.87% of IDF, 11.27% of SDF, 9.53% of NFC, 49.26% of CHO, 33.85% of NDF, 22,58% of ADF, 7.66% of ADL, 11.31% of hemicellulose and 26.19% of cellulose with dry matter basis. The correlationship of 9 kinds of brassica vegetables were Y=0.93X+22.62 (r=0.89, p<0.01) between TDF and SDF, Y=0.97X+11.04 (r=0.85, p<0.01) between TDF and ADF, and Y=1.00X+25.47 (r=0.72, p<0.05) between TDF and ADL, respectively. Eleven kinds of non-brassica vegetables contained 18.31% of crude ash, 8.23% of crude fat, 23.68% of crude protein, 11.32% of crude fiber and 42.85% of nitrogen free extract with dry matter basis. The compositions of chemical and enzymetic gravimetric dietary fiber for 11 kinds of non-brassica vegetables were 51.03% of DFi, 36.01% of TDF, 24.73% of IDF, 11.28% of SDF, 7.93% of NFC, 54.17% of CHO, 38.05% of NDF, 25.57% of ADF,11.68% of ADL, 12.83% of hemicellulose and 26.63% of cellulose with dry matter basis. The correlationship of 11 kinds of non-brassica vegetables were Y=0.73X+17.89 (r=0.68, p<0.01) between TDF and IDF, Y=0.58X+29.52 (r=0.45, p<0.01) between TDF and SDF, Y=-0.11X+37.38 (r=0.35, p<0.05) between TDF and ADL, respectively. The coefficients of 20 kinds of new vegetables were r=0.53. between DFi and NFC, r=0.48 between CHO and NFC, r=0.44 between NFC and NDF (p<0.01), and r=0.29 between NDF and DFi and r=0.33 between TDF and CHO (p<0.05), respectively. Therefore, ADL and ADF of brassica vegetables were in correlation with TDF. ADL of non-brassica vegetables was in correlation with TDF. CHO of 20 kinds of new vegetables was in correlation with TDF.
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