超声降解葡聚糖的研究  

Study on Ultrasonic Degradation of Glucan

作　　者：陈玮[1] 李凯[2] 冯紫艳[1] 李素霞[1] 陈山[2] 

机构地区：[1]广西大学轻工与食品工程学院,南宁530004 [2]广西大学糖业工程技术中心,南宁530004

出　　处：《食品工业》2009年第6期45-48,共4页The Food Industry

基　　金：国家自然科学基金项目(No20864001)

摘　　要：基于高效凝胶渗透色谱(HPGPC)分子量检测技术,研究超声对葡聚糖降解的作用规律,考察一定超声时间内超声功率、降解温度、葡聚糖浓度、溶液体积等对葡聚糖分子量的影响。结果表明,超声降解葡聚糖的最适条件为功率600W、超声温度8℃、容器50mL内溶液40mL、葡聚糖浓度1%、超声工作/间歇时间为2s/2s。通过白金汉π定理对超声过程的分子量变化进行仿真建模,在一定条件范围内模型具有较高的拟合度和应用精度。Based on inspection of molecular weight by High Performance Gel Permeation Chromatography （HPGPC） technique, the function of ultrasonic degradation of glucan under different conditions include irradiator power, ultrasonic time, temperature, concentration, volume were studied in this assay. The result shows that, glucan degraded efficiently at power of 600 W, temperature of 8℃, volume of 40mL in 50 mL container, 1% glucan concentration, working/intermission time of 2 s/2 s. The simulation model of molecular weight changes in ultrasonic degradation was studied by Buckingham＇s n-theorem, the model maintain high simulation degree and application accuracy at certain rage.

关 键 词：葡聚糖 超声降解 分子量 高效凝胶渗透色谱(HPGPC) 过程建模 白金汉π定理 

分 类 号：TS201.21[轻工技术与工程—食品科学]