魔芋葡甘露聚糖提纯及性能研究  

Study of the Extraction Methods and Properties of Konjak Glucomannan

作　　者：宫晓梅[1] 严睿文[1] 徐洪耀[1] 李村[1] 光善仪[1] 方敏[1] 

机构地区：[1]安徽大学现代实验技术中心国家计量认证实验室,安徽合肥230039

出　　处：《精细化工》2002年第8期486-488,共3页Fine Chemicals

基　　金：国家科技部资助项目 2 0 0 0 (0 2 6) ;安徽省教委自然科学基金资助项目 (2 0 0 0j10 10 )

摘　　要：分析了近年来各种魔芋葡甘露聚糖 (KGM )的分离纯化方法 ,讨论了它们的优缺点。通过实验 ,得出了一种简单、易操作的精制KGM的方法 ,产率为 5 7% ,产品无色、无味 ,其溶胶保存84h仍均一、透明、无异味 ,显示产品有较高质量分数。傅立叶红外光谱进一步证实上述结论。热性能测试显示该法制得的魔芋葡甘露聚糖有很好的热稳定性 ,其分解温度为 2 90℃。Various purification methods of glucomannan from konjak powder(KGM) were discussed.A simple purification method was brought forward. 57% yield was achieved by the new method and the product was inodorous and colorless.Its sol gel still remained homogeneous,transparent and smellless after 84 h,showing that the KGM has high purity,which was further confirmed by FTIR spectrum.TG result shows its decomposition temperature is 290 ℃,indicating that the KGM obtained from this technology has high thermal stability.

关 键 词：魔芋葡甘露聚糖 提纯 性能 研究 天然高分子 

分 类 号：O636.1[理学—高分子化学]