魔芋葡甘聚糖纳米晶的制备

Preparation of Konjac Glucomannan Nanocrystals by Acid Hydrolysis

魔芋葡甘聚糖（KGM）经酸解处理制备了稳定的纳米晶。探讨了魔芋葡甘聚糖酸解时间对产率和纳米晶尺寸的影响。红外光谱分析表明KGM纳米晶与原始KGM相比,其基本结构没有改变;X-射线衍射分析表明KGM酸解使其无定形区发生水解,而保留了结晶结构;透射电镜观测到大小为15-40 nm的KGM纳米晶。

Konjac glucomannan （KGM） nanocrystals were prepared from the disruption of KGM by acid hydrolysis. The effect of acid hydrolysis time on the yield of hydrolyzed residue and the size of KGM nanocrystals were investigated. Results of infarred spectroscopy （IR） showed that KGM nanocrystals were still composed of mannose and glucose like raw KGM. Results of X-ray diffractometer （XRD） revealed that the amorphous state of raw KGM had changed into a typical β-type crystalline state of KGM nanocrystals. Results of transmission electron microscopy （TEM） indicated that the irregularly oval shape nanocrystals with the mean size of 15-40 nm were observed.