塔拉豆中塔拉胶含量的分析测定方法研究  

Study on the Method in Analysis and Mensuration of the Content of Tara Gum in Tara Beam

作　　者：包松莲[1] 李志国[1] 张建云[1] 

机构地区：[1]中国林业科学研究院资源昆虫研究所,云南昆明650224

出　　处：《氨基酸和生物资源》2007年第4期1-4,共4页Amino Acids & Biotic Resources

摘　　要：介绍了塔拉豆的研究现状,并对塔拉豆中塔拉胶含量的分析测定方法进行了研究。结果显示:塔拉胶的分离条件为:烘炒温度为150℃,时间7 min,每小组为4颗成熟饱满的塔拉豆。烘炒后破碎,塔拉胶和其余两部分的分离效果好,塔拉胶的经济性状也完整。每个分析样品所需塔拉豆的数量:5小组(即20颗塔拉豆)为一组实验结果,三组平行实验结果经过方差分析达到实验要求。The methods in analysis and mensuration of content of Tara gum in Tara bean were studied. The conditions of separation of Tara gum： drying temperature 150℃, drying time 7min and 4 Tara seeds in a group. The gum was well separated with other two parts after drying. 5 groups constituted a experiment result （i. e. 20 seeds） and 3 times showed that the results reached requirement of experiment by analysis of variance.

关 键 词：塔拉 塔拉豆 塔拉胶 测定方法 

分 类 号：Q946[生物学—植物学]