落葵多糖粘度影响因素的研究

本实验主要从落葵中提取而得的多糖进行粘度的研究，分别在不同的浓度、不同的温度、不同的pH值、不同的电解质溶液的条件下测定多糖溶液的粘度变化情况，从而得出对落葵多糖粘度影响较为显著的因素。结果：落葵多糖的粘度随温度升高而减小，随浓度、pH值增大呈锯齿状变化，不同电解质对其影响不同，其中随Na^＋浓度增大的变化比较不规则，随着心和Ca^2＋浓度的增大而变大，且随K^＋的变化幅度比较大，随Ca^2＋的变化比较平稳。

Study on Basella polysaccharide Factors Affecting Viscosity

In the thesis , the viscosity of Basella polysaccharide were discussed. The efects of the varying concentrations, different temperature, pH changing and different concentrations of saltionic on the viscosity of Bbasella polysaccharide were studied. The result showed that the viscosity of Basella polysaccharides solution reduced along with the temperature enhancing, the irregular changes were in the increasing concentration and pH. Different effects were on different electrolytes, including Na+ concentration...