食品级黄原胶应用性能检测方法的研究

目的：针对黄原胶国家标准检测黄原胶性能的不足，提出一种检测黄原胶应用性能的方法。方法：研究蔗糖和NaCl对0．3％浓度食品级黄原胶粘度性能的影响。并建立蔗糖、NaCl共同存在下的一种黄原胶在食品中的液相体系，在20％NaCL、0．15％柠檬酸、121℃15min，100℃30min条件下分别测定黄原胶体系粘度前后变化。结果：少量的蔗糖可提高黄原胶体系粘度，少量的NaCl可降底黄原胶体系粘度而提高其耐温性。结论：该方法可准确地反映出黄原胶耐盐、耐酸、耐温性能。

Objective：The deficiency of the national standards for xanthan gum to test of performance of xanthan gum,and propose that a detection method to performance of xanthan gum. Method： Research sucrose and NaCl that the impact on the viscosity performance of concentration of 0.3 M xanthan gum. And establish a liquid food system that include sucrose,NaCl and xanthan gum, and in the conditions of that 20 % NaCl,0.15 % citric acid, 121℃ 15min, 100℃ 30min, xanthan gum systems were measured before and after the change of viscosity. Result：A small amount of sugar can increase the viscosity of xanthan gum,while a small amount of NaCl can be reduced the viscosity of xanthan gum, but it can improve its temperature resistance. Conclusion：The detection method accurate show that reflects the xanthan gum salt resistance,acid resistance,heat resistance.