人心果乳汁的流变学特性  

Rheological Characteristics of Manilkara zapodilla Letex

作　　者：李安平[1] 谢碧霞[1] 钟秋平[1] 余美绒[1] 

机构地区：[1]中南林学院经济林育种与栽培国家林业局重点实验室,湖南长沙410004

出　　处：《中南林学院学报》2005年第4期86-88,104,共4页Journal of Central South Forestry University

基　　金：国家林业局948项目"人心果优良品种及其培育技术引进"(编号2002-29);中南林学院青年基金"人心果环保口香糖加工工艺研究"项目

摘　　要：通过测定浓度、pH值、温度、剪切力变化等对人心果乳汁溶液粘度的影响及与黄原胶的协效性,对人心果乳汁溶液的流变学特性进行了研究.结果表明:随着浓度的升高,人心果乳汁粘度逐渐上升;酸在一定程度上能降低溶液粘度;温度和剪切力均能改变溶液的粘度;人心果乳汁与黄原胶溶液有一定的协效性,但其协效性较低.The effects of concentration, pH value, temperature and shearing on the viscosity of Manilkara zapodilla Latex and the synergy with Xanthan gum were studied in this paper. The results show that the viscosity of Manilkara zapodilla Latex dissolved in water rises with the increase of concentration and decreases with the pH value, that temperature and shearlng could alter its viscosity. and that Manilkara zapodilla Latex has a certain synergic effect with Xanthan gum but it is quite low.

关 键 词：果树 人心果乳汁 流变特性 粘度 

分 类 号：S667.9[农业科学—果树学]