魔芋葡甘聚糖对食品保鲜效果研究

The Effect of Konjacmannan on Preserving Food from Decay

用硷液法从鲜魔芋块茎中提取魔芋葡甘聚糖,为一种无色、无臭、无毒的多糖。用0.5％、1.0％和1.6％的葡甘聚糖水溶液对豆制品、平菇、折耳根(鱼腥草)、鸡蛋进行了保鲜效果研究。实验表明,除豆制品外,其余食品保鲜时间均比对照组明显延长,并保持良好的外观色泽。对平菇、折耳根、鸡蛋的保鲜期分別为20天、50天、180天。据此认为,魔芋葡甘聚糖是一种很有发展前途的天然食品保鲜剂。

Konjacmannan was extracted from the roots of amorphophallus konjac. It is a polysaccharide characterized by colourless, tasteless and odourless. The effect of konjacmannan on the preservation of soybean products, fresh mushroom, houttuynia cordata thunb and eggs is reported. It was found that, except soybean products, the preservation period of food in experimental gro- ups was significant longer than that of control groups, and the fascinating shapes and colours of food were kept up. Therefore, it will become a hopeful and new type of natural preserving agent of food.