以绿豆为原料，运用超声辅助酶法和碱法提取绿豆中的可溶性膳食纤维（Soluble Dietary Fiber, SDF）和不溶性膳食纤维（Insoluble Dietary Fiber, IDF），以持水力、持油力、膨胀力，对胆酸盐、胆固醇和葡萄糖的吸附能力以及抑制胰脂肪酶活性的能力为评价指标，探究不同提取方式对绿豆膳食纤维（Dietary Fiber, DF）理化特性的影响。结果表明：IDF比SDF具有更好的持油力和膨胀力，对于胆酸钠的吸附能力更稳定；SDF具有更高的持水力和胆固醇吸附能力。酶法提取DF的持油力和胆酸盐吸附能力优于碱法提取；碱法提取DF的膨胀力、胰脂肪酶活性抑制能力优于酶法提取。其中，酶法提取的SDF持水力较高为5.27 g/g，IDF持油力较高为3.98 g/g；碱法提取的IDF膨胀力较高为3.17 mL/g；酶法和碱法提取的SDF对胰脂肪酶活性半抑制质量浓度IC50分别为23.50 mg/mL和1.26 mg/mL。四种膳食纤维均有较强的葡萄糖吸附能力，无显著差异。综上所述，酶法和碱法提取的绿豆DF在降脂的理化性质上各有优势。该研究旨在为绿豆膳食纤维降脂功能食品的开发提供参考。

Soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) were extracted from mung beans using the ultrasound-assisted enzymatic method and the alkaline method. Indicators, such as the water-holding capacity, oil-holding capacity, swelling power, adsorption capacity of cholate, cholesterol and glucose, and pancreatic lipase activity inhibiting ability were evaluated to explore the effects of different extraction methods on the physicochemical properties of mung bean dietary fiber (DF). The results showed that IDF had better oil holding capacity and swelling power than SDF, and that the adsorption capacity of sodium cholate was more stable than that of other samples. SDF exhibited higher water holding capacity and cholesterol adsorption capacity than IDF. The oil-holding capacity and cholate adsorption capacity of DF extracted with the enzymatic method were better than those extracted using the alkaline method. The swelling power and pancreatic lipase inhibition ability of DF extracted with the alkaline method was better than those extracted with the enzymatic method. The water holding capacity of SDF extracted by the enzymatic method was 5.27 g/g and the oil holding capacity of IDF was 3.98 g/g. The swelling power of IDF extracted by alkaline method was 3.17 mL/g. When using the enzymatic method, the half maximal inhibitory concentration (IC50) of pancreatic lipase activity of the extracted SDF was 23.50 mg/mL. When using the alkali method, this value was 1.26 mg/mL. The four types of DF all had strong glucose adsorption capacity with no significant difference. In summary, both the enzymatic and alkaline methods for mung bean dietary fiber extraction have their own advantages in terms of the physicochemical lipid-lowering properties. The aim of this study is to provide a reference for the development of lipid-lowering foods using mung bean dietary fiber.

江苏省农业科技自主创新资金项目（CX(23)1014）