摘要
通过DNS法(3,5-二硝基水杨酸法)测定,分析魔芋精粉及其魔芋制品在加工前后的葡甘露聚糖(KGM)含量的变化。以监控魔芋精粉制品中葡甘露聚糖在加工过程中的损失变化,为消费者购买KGM产品提供参考。
In this paper, the DNS .method was used for the determination of konjac flour, and konjac products before and after the processing konjac glucomannan (KGM) content change. The results can be detected the changes in the process of loss of the konjac glucomannan products, and provide a reference for consumers to buy KGM products.
出处
《光谱实验室》
CAS
2014年第3期435-438,共4页
Chinese Journal of Spectroscopy Laboratory