魔芋凝胶食品中葡甘露聚糖含量的测定  

Determination of Glucomannan in the Konjac Gel Food

作　　者：李宏梁[1] 赵晶晶[1] 樊成 丁慧[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,陕西西安710021 [2]陕西省产品质量监督检验所,陕西西安710021

出　　处：《食品研究与开发》2011年第2期120-122,共3页Food Research and Development

摘　　要：建立魔芋凝胶食品中葡甘露聚糖含量的测定方法。选取纤维素酶、NaOH、α-淀粉酶3种处理方法对魔芋凝胶食品进行除杂,经酸水解后,采用3,5-二硝基水杨酸比色法检测魔芋凝胶食品中葡甘露聚糖含量。结果表明,α-淀粉酶的除杂效果最佳,其条件是酶用量5%、pH6.0、60℃酶解6h;酸水解3h即可将魔芋凝胶样品中KGM水解完全。The method for quantitative determination of Glucomannan in the Konjac gel Food was established successfully. In this paper, cellulase, NaOH and α-amylase were used to remove the impurity in the Konjac gel Food. The content of KGM in Konjac gel Food was detected by 3,5-dinitro salicylic acid after hydrolyzed with H2SO4. The results showed that the effect of removing impurity by α-amylase was the best in three methods and the condition was as follows： the dosage of enzyme 5 %, pH6.0, temperature 60 ℃, and hydrolytic time 6 h. Hydrolyzed with H2SO4 for 3 h, the KGM in the Konjae gel Food was drastically resolved.

关 键 词：魔芋凝胶 葡甘露聚糖 Α-淀粉酶 3 5-二硝基水杨酸 

分 类 号：S632.9[农业科学—蔬菜学]