摘要
魔芋精粉溶液的流变学特性值是最重要的质检指标。本文参照日本的B型粘度计法,简化测定程序,改进样品的溶胀条件,用国产类似粘度计摸索出了粘性指数、流动指数,屈服值和粘度的测定法。本法简便易行,数据可靠,实用于魔芋精粉和药用魔芋粉的质量检测。
The theological property value is the most important index for evaluation of the quality of konjac flour.we refered to Japanese B-type Viscometer method, simplied the procedure, improved the swelling condition of samples, and used NDJ-1-Type Viscometer (similar to B-Type) to determine the viscosity index, flow index, yield value and viscosity of konjac flour, and then established a modified method. It is simple and reliable, can be applied to evaluation of the quality of konjac flour and konjac flour for medine use.
出处
《天然产物研究与开发》
CAS
CSCD
1990年第1期28-31,共4页
Natural Product Research and Development
