大蒜多糖的粘度性质

VISCOSITY OF GARLIC POLYSACCHARIDE

用水提取、澄清、柱层析、喷雾干燥获得大蒜多糖;用乌氏粘度计测定不同浓度、不同温度下大蒜多糖的粘度,并研究了K+、Na+、Mg2+和Ca2+对大蒜多糖粘度的影响。结果:大蒜多糖的粘度随着浓度增大而增大,随着温度的升高而降低;不同电解质对其粘度的影响不同,影响程度Ca2+>Mg2+>Na+>K+,K+基本对大蒜多糖粘度没有影响,随着Ca2+、Mg2+和Na+浓度增加,均使大蒜多糖粘度有不同程度的增加,但增加的程度不大。

To investigate viscosity of garlic polysaccharides. The garlic polysaccharide was obtained by the extraction, clarification, chromatograp.hy and spray drying process. The effects of the varying concentrations of garlic polysaccharide, different temperature and different concentrations of K^＋, Na^＋, Mg^2＋, and Ca^2＋ on the viscosity of garlic polysaccharide were studied. Viscosity of garlic polysaccharide increased with the increase of its concentration and decreased with the rise of temperature. Diverse electrolytes had different effect on the viscosity of garlic polysaccharide with the degree of Ca^2＋〉Mg^2＋〉Na^＋〉K^＋. K^＋ had little influence and different increase was found when added Na^＋, Mg^2＋ and Ca^2＋ with increasing their concentration.