氧化-酸解法制备魔芋葡甘露低聚糖的初步研究  

Preliminary Studies on Degradation of Konjac Glucomannan with Acid and H_2O_2

作　　者：李涛[1] 马美湖[1] 邬应龙[2] 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070 [2]四川农业大学信息与工程学院,四川雅安625014

出　　处：《食品与发酵科技》2009年第1期35-39,共5页Food and Fermentation Science & Technology

摘　　要：通过氧化-酸解魔芋精粉的方法得到魔芋葡甘低聚糖,得出氧化-酸解法的最适合的条件为:恒温摇床180rpm/min,温度为35℃,pH=1.0,H2O2加入量为3.5%,处理时间为3h。在此条件下,蓝光白度为80.1,用薄层层析方法分析出上清液中含有单糖、双糖和三糖。The konjac glucomannan with lower molecular could be obtained through the degradation of KGM which was caused by the action of hydrochloric acid and H2O2. The optimum conditions of acidolysis were as agitation speed 180r/ min, temperature 35℃, H2O2 3.5%, pH1.0 and 3hours. Under the conditions, the brightness was 80.1. Monosaccharide, disaccharide and trisaccharide were found in serum as it was analyzed the by thin-layer chromatography.

关 键 词：魔芋葡甘露低聚糖 氧化 酸解 

分 类 号：TS244[轻工技术与工程—制糖工程] TS245.4[轻工技术与工程—食品科学与工程]