影响魔芋葡甘聚糖吸附香兰素的因素研究  

Study on the Effects of Factors on Konjac Glucomanan Adsorbing Vanillin

作　　者：杨大伟[1] 原松梅[1] 

机构地区：[1]湖南农业大学食品科学技术学院,长沙410128

出　　处：《包装与食品机械》2013年第6期20-23,共4页Packaging and Food Machinery

基　　金：长沙市科技计划项目(DB0091)

摘　　要：为探讨魔芋葡甘聚糖吸附香兰素的基本特征，以魔芋葡甘聚糖溶液浓度、pH值、温度和时间为试验因素，进行单因素试验，对结果进行方差分析。结果表明，随着魔芋葡甘聚糖浓度增大，香兰素吸附量呈增大趋势；随pH值升高，吸附量增加；温度越高，吸附量越低；随时间的延长，吸附量逐渐减少；魔芋葡甘聚糖吸附香兰素的工艺条件为：合适的魔芋葡甘聚糖与香兰素配比，魔芋葡甘聚糖溶液pH=9．0-11．0，常温下吸附，吸附时间10min。In order to discuss the basic characteristics of Konjac Glucomanan （KGM） adsorbing vanillin, the KGM＇ s concentration, pH, temperature and time were selected to be factors for single factor experiment, then the data were analysed by variance. The results showed that the amount of vanillin adsorbed by KGM in- creased with the increase of KGM＇ s concentration and pH and decreased with the increase of temperature and time,The technology for foods from KGM adsorbing vanillin was suitable ratio of KGM and vanillin, pH of KGM solution 9.0 to 11.0, time 10 min at room temperature.

关 键 词：魔芋葡甘聚糖 吸附 香兰素 

分 类 号：TS202.3[轻工技术与工程—食品科学]