摘要
目的 :探索超声波对提取魔芋精粉中葡甘露聚糖(KonjacGlucomannan ,KGM )提取率的影响 .方法 :魔芋精粉水溶胀后 ,用探头式超声发生器进行处理 ,用分光光度法测定KGM水解液中的糖含量 .结果 :固定超声波频率 2 0kHz,超声功率 80W ,作用时间 7min时为最佳的操作条件 ,超声法比常规法提取液中KGM含量明显提高 (P <0 .0 1) ,提高率为10 .81% .结论
AIM: To investigate the effects of ultrasonic waves on extracting Konjac Glucomannan(KGM). METHODS: The KGM content was measured by spectrophotometry after Konjac refined flour in the aqueous solution was processed by ultrasonic waves. RESULTS: Compared with the routine method, KGM content in the aqueous solution was greatly enhanced by ultrasonic process at fixed 20 kHz,80 W, 7 min ( P <0.01), and the enhancement rate was 10.81%. CONCLUSION: KGM content in the aqueous solution extracted by ultrasonic process is significantly higher than that extracted by the routine method.
出处
《第四军医大学学报》
北大核心
2003年第3期238-241,共4页
Journal of the Fourth Military Medical University
基金
国家"十五"攻关项目 (2 0 0 1BA31 0A0 7 7)
