魔芋葡甘露聚糖溶液透明度影响因素的初步研究

本实验用紫外分光光度法测定了魔芋葡甘露聚糖（Konjac Glucomannan，KGM）和氧化葡甘露聚糖（Oxidized Glucomannan，OKGM）在水相中加热糊化所形成的溶液中分别加入纯胶（辛烯基琥珀酸淀粉钠）、蔗糖、氯化钠、柠檬酸的透明度。实验结果表明：纯胶使KGM和OKGM的透明度都降低；蔗糖使KGM和OKGM的透明库都升高；氯化钠使KGM透明度升高而对OKGM影响不明显；柠檬酸在低浓度时使KGM的透明度上升，使OKGM的透明度降低，在高浓度时使KGM透和OKGM的透明度都下降。

PILOT STUDY ON THE INFLUENCE FACTORS ON TRANSPARENCY OF KONJAC GLUCOMANNAN SOLUTION

This paper studies influence factors on the transparency of KGM and OKGM solution by spectrophotometer ,the experimental results indicate that SSOS is able to decrease the transparency of KGM and OKGM solution while cane sugar increases their transparency.Sodium chloride increases the transparency of KGM solution ,but has little influence on the transparency of OKGM solution.Low concentration citric acid increases the transparency of KGM solution ,but decreases the transparency of OKGM solution, high concentration citric acid decreases their transparency.