| 酸性乙醇法纯化魔芋葡甘聚糖的研究 |
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| 引用本文： | 唐贵丹,杜小兵,张兴国,钟耕. 酸性乙醇法纯化魔芋葡甘聚糖的研究[J]. 食品科学, 2008, 29(12): 308 |
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| 作者姓名： | 唐贵丹 杜小兵 张兴国 钟耕 |
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| 作者单位： | 西南大学食品科学学院 |
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| 基金项目： | 重庆市科技攻关项目 |
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| 摘 要： | 本研究建立了酸性乙醇纯化魔芋微粉中葡甘聚糖的方法。实验结果表明,酸性乙醇洗脱能显著提高魔芋微粉的葡甘聚糖纯度;采用pH4.5、60%的乙醇洗脱魔芋微粉60min,魔芋葡甘聚糖含量可达到98%以上。
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| 关 键 词： | 魔芋微粉 葡甘聚糖 酸性乙醇 纯化 |
Study on Purification of Konjac Glucomannan(KGM)with Acid Alcohol |
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| TANG Gui-dan,DU Xiao-bing,ZHANG Xing-guo,ZHONG Geng. Study on Purification of Konjac Glucomannan(KGM)with Acid Alcohol[J]. Food Science, 2008, 29(12): 308 |
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| Authors: | TANG Gui-dan DU Xiao-bing ZHANG Xing-guo ZHONG Geng |
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| Abstract: | A purification method of glucomannan from konjac microflour with acid alcohol was established. The results showed that acid alcohol could improve greatly the purity of glucomannan from konjac microflour. The content of konjac gluco-mannan is over 98% when the konjac microflour is extracted with 60% of alcohol at pH 4.5 for 60 minutes. |
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| Keywords: | konjac microflour glucomannan acid alcohol purification |
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