包装与食品机械
包裝與食品機械
포장여식품궤계
PACKAGING AND FOOD MACHINERY
2013年
6期
20-23
,共4页
魔芋葡甘聚糖%吸附%香兰素
魔芋葡甘聚糖%吸附%香蘭素
마우포감취당%흡부%향란소
Konjac Glucomanan%adsorb%vanillin
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。
為探討魔芋葡甘聚糖吸附香蘭素的基本特徵，以魔芋葡甘聚糖溶液濃度、pH 值、溫度和時間為試驗因素，進行單因素試驗，對結果進行方差分析。結果錶明，隨著魔芋葡甘聚糖濃度增大，香蘭素吸附量呈增大趨勢；隨 pH 值升高，吸附量增加；溫度越高，吸附量越低；隨時間的延長，吸附量逐漸減少；魔芋葡甘聚糖吸附香蘭素的工藝條件為：閤適的魔芋葡甘聚糖與香蘭素配比，魔芋葡甘聚糖溶液 pH ＝9．0～11．0，常溫下吸附，吸附時間10min。
위탐토마우포감취당흡부향란소적기본특정，이마우포감취당용액농도、pH 치、온도화시간위시험인소，진행단인소시험，대결과진행방차분석。결과표명，수착마우포감취당농도증대，향란소흡부량정증대추세；수 pH 치승고，흡부량증가；온도월고，흡부량월저；수시간적연장，흡부량축점감소；마우포감취당흡부향란소적공예조건위：합괄적마우포감취당여향란소배비，마우포감취당용액 pH ＝9．0～11．0，상온하흡부，흡부시간10min。
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 KGMin-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 KGMsolution 9.0 to 11.0,time 10 min at room temperature.
