摘要
利用低场核磁共振成像技术和FT-IR对冷冻干燥后的卡拉胶、魔芋胶、魔芋卡拉复配凝胶以及分别添加柠檬酸、KCl的魔芋卡拉复配凝胶的结构进行测定.结果表明魔芋卡拉复配凝胶的伸缩振动频率往低波数方向移动.添加KCl的魔芋卡拉复配凝胶的伸缩振动频率也往低波数方向移动.
The structures of carrageenan, konjac gum, konjac carrageenan compound gel and konjac carrageenancompound gel that added Kcl and citric acid respectively were measured by using low-field magnetic resonanceimaging （MRI） and fourier transform infrared spectroscopy（FT-IR）.The results showed that stretching vibrationfrequency of konjac carrageenan compound gel moved to low wavenumber direction compared to carrageenanand konjac gum respectively.
作者
李丹
LI Dan(Department of Environment and Life Sciences,Putian University,Putian 351100,Fujian,China;Fujian Provincial Key Laboratory of Ecology原Toxicological Effects ＆ Control forEmerging Contaminants,Putian 351100,Fujian, China)
出处
《韶关学院学报》
2018年第3期53-57,共5页
Journal of Shaoguan University
