魔芋葡甘聚糖超微粉碎过程中的自由基效应研究  

Studies of Free Radicals Effect during Ultrafine Comminution of Konjac Glucomannan

作　　者：丁金龙[1] 孙远明[1] 杨幼慧[1] 徐振林[1] 

机构地区：[1]华南农业大学食品学院

出　　处：《现代食品科技》2008年第8期741-744,共4页Modern Food Science and Technology

基　　金：国家自然科学基金(30070533、30471218)资助项目

摘　　要：研究魔芋葡甘聚糖超微粉碎过程中的机械力化学效应之一—自由基效应。利用超弱发光和电子自旋共振技术研究超微粉碎过程中自由基的产生及其变化情况。结果表明,魔芋葡甘聚糖在超微粉碎过程中产生大量自由基;在一定范围内随粉碎时间的延长,自由基浓度不断上升;但产生的自由基并不稳定,在粉碎后呈减速淬灭趋势。本研究结果为魔芋葡甘聚糖的机械力化学改性提供了理论依据。As one of mechanochemical effects, free radicals effect during ultrafine comminution of konjac glucomannan was studied. The techniques of ultmweak inescence and electron spin resonance were used to study the formation and changes of free radicals during ultmfine comminution ofkonjac glucomannan. Results showed that plentiful free radicals were produced during the ultmfine comminutionon. Within the examined range, the concentration of free radicals increased with prolonging the comminuting time. But the free radicals were unstable and tended to quenching after the comminution. This research provided the theoretical basis for mechanochemical modification of konjac glucomannan.

关 键 词：魔芋葡甘聚糖 超微粉碎 机械力化学效应 自由基 

分 类 号：TS201[轻工技术与工程—食品科学]