摘要
研究了以葡萄糖为标准，以DNS为显色剂，用比色法原理间接测定魔芋精粉中甘露聚糖含量的方法，结果表明该方法简单、准确，适于不同等级魔芋精粉中甘露聚糖的测定。
On basis of the theory of Colorimeny, the method for determination of Mannan in Konjac powder was studied. Glucose was used as standard and DNS as color developing reagnt. Results showet that this methed is simple and accuracy. It is suitable for all grade kinjac powders.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1998年第3期56-58,共3页
Food Science
