香菇多糖微波降解反应动力学研究

Kinetics of microwave degradation of lentinan

文中建立了微波降解后香菇多糖特性黏度[η]变化的反应动力学方程。通过测定微波功率对[η]的影响,可得到不同功率下[η]t-1/α-[η]0-1/α随微波处理时间t的变化关系及降解速率常数kn随[η]n的变化关系。结果表明:香菇多糖微波降解速率常数随反应时间发生变化;在微波功率为195,385,575 W时,降解速率常数kn与特性黏度[η]n之间呈正相关性,表明kn和[η]n的线性关系服从一级动力学;微波功率上升至765 W时,kn和[η]n之间呈负相关性,表明kn和[η]n的线性关系偏离了一级动力学。

A lentinan was kinetics equation describing the changes of intrinsic viscosity [ η] during microwave degradation of established. Through investigating the changes of [ η] on different microwave powers, the relationship of [ η] t^-1/a-[ η]0^-1/a against t and relationship of the degradation rate coefficient （kn ） against [ η] n on different microwave powers could be obtained. The results demonstrate that the degradation rate coefficient of lentinan is changed with the prolonged time ; at the microwave power of 195,385, 575 W, the degradation rate k. shows quite a linear relationship with [ η] n, the relationship between kn and [η] n obeys first-order kinetics. At the microwave power of 765 W, the resultant kn shows an irregular linear relationship with [ η] n, the relationship between kn and [ η] n deviates from first-order kinetics.