魔芋粉中葡甘露聚糖含量测定影响因素的研究

Influence Factors Research of Determination of Glucomannan Content in the Konjac Powder

为了研究魔芋粉中葡甘露聚糖含量测定影响因素,分别从游离还原糖分离、溶胀液定容方法、水解方法、水解时间、水解酸度5个方面进行研究,结果表明还原糖分离和水解酸度影响因素较小,溶胀液定容方法、水解方法、水解时间影响因素较大。

In order to study the influencing factors of the glucomannan content which in the konjaku power, respectively from separate the reducing sugar, swelling fluid constant volume method, hydrolysis method, hydrolysis time and hydrolysis acidity five aspects are studied. The results show that the reducing sugar of the separation and hydrolysis acidity gives small impact, swelling fluid constant volume method, hydrolysis method, hydrolysis time give greater influence.