摘要
用0.1M甲酸缓冲液(pH3.0-3.2)溶胀魔芋粉,在4000转/分离心分离提取魔芋葡甘露聚糖(KGM)溶液,通过比色测定以上溶液中的游离糖和用2N硫酸水解KGM提取液后的总糖,计算出KGM含量。此法不需要純化KGM,且重现性好,准确度高,因此本法简单、准确,很适用于不同等级魔芋粉中的KGM定量分析。
The konjac glucomannan (KGM) solution was prepared by dissoluving the Amorphophallus Konjac flour in 0.1 M formic acid buffer (pH3.0—3.2) and centrifugation at 4000rpm. The content of KGM could be calculated after the free sugar in the above solution and the total sugar in KGM solution hydrolyzed with 2 N sulfuric acid were determinited by colormetry. The KGM used in this procedure did not require purification and good reproducibility and accuracy of results were achieved Therefore, the method is simple, accurate, and it is particularly useful for the quantitative analysis of KGM in various grades of konjac flous.
出处
《天然产物研究与开发》
CAS
CSCD
1989年第1期42-46,共5页
Natural Product Research and Development
关键词
魔芋
葡甘露聚糖
Amorphophallus konjac c.koch
Konjac giucomannan
