臭氧降解魔芋葡甘露聚糖的效果研究  

Degradation of Konjac Glucomannan with Ozone

作　　者：娄广庆[1] 林向阳[1] 彭树美[1] 李雁晖[1] 张丽晶[1] 朱榕璧[1] 张宏[1] 

机构地区：[1]福州大学生物科学与工程学院,福建福州350108

出　　处：《食品科学》2009年第20期203-206,共4页Food Science

摘　　要：分别从反应时间、臭氧产量、料液比和反应温度方面研究臭氧对魔芋溶液的黏度降解百分比(viscosity degradation percentage,VDP)和pH值的影响。结果表明:臭氧对魔芋葡甘露聚糖有较明显的降解作用,各个单因素试验的最优条件分别是反应时间1h、臭氧产量6g/h、料液比1%(g/ml)以及反应温度55℃,经此处理条件后的红外光谱表明:臭氧的强氧化性并没有使降解的产物发生明显的基团变化。Effects on viscosity degradation percentage （VDP） and pH value of konjac solution were investigated based on reaction time, ozone input amount, material/liquid ratio and reaction temperature, respectively. Ozone could effectively degrade konjac glucomannan （KGM）. Single factor experiments indicated that the optimal degradation was obtained by 1 h reaction with an ozone input amount of 6 g/h and a material/liquid ratio of 1% at 55 ℃. No obvious changes in the groups of degraded products were observed in infrared spectra although ozone had strong oxidative capability.

关 键 词：臭氧 降解 葡甘露聚糖 黏度降解百分比 

分 类 号：O636.1[理学—高分子化学]