魔芋粉及魔芋葡甘露聚糖的粘度和密度测定

Determines on Viscosity and Density of Konjac Flour and Konjac Glucomannan

目的:测定魔芋主要化学成分葡甘露聚糖的粘度及密度,为其在制剂中的应用提供依据。方法:采用粘度法测定其特性粘度和密度。结果:魔芋葡甘露聚糖水溶胶的特性粘度高于魔芋精粉水溶胶的特性粘度,密度无明显差异。结论:魔芋葡甘露聚糖的粘性优于魔芋粉,可以充分利用。

Objective： To determine viscosity and density of Konjac Glucomannan which is major chemical ingredient of Amorphophallus konjac and provide experimental data for pharmaceutical use. Methods： To determine the viscosity and density of Konjac Glucomannan by viscosimetry.Results： The character viscosity of Konjac Glucomannan water solubility colloid was superior to that of Konjac Flour, and there was no obvions difference on density.Conclusion： The viscosity of Konjac Glucomannan is superior to that of Konjac Flour.