魔芋多糖在茶饮料中的稳定作用机理研究

Study on the Stabilizing Mechanism of Konjac Glucomannan in Tea Drink

研究了魔芋多糖稳定茶饮料的作用机理。经乙醇沉淀、透射和扫描电镜观察表明,魔芋多糖与茶汤成分及粒子之间发生了强烈的吸附作用,并形成水溶性复合体均匀分散于茶汤溶液中。X-射线衍射和DSC差示扫描量热法分析显示,KGM、茶汤固形物以及魔芋茶饮料的固形物均属无定形粉末。实验还表明,魔芋多糖在茶汤中的分子量均小于水溶液中的分子量,在水溶液中为4.83378×105,红茶汤中为3.41182×105,乌龙茶汤中为3.51307×105。魔芋茶汤具有较强的耐电解质聚沉能力。

The stabilizing mechanism of konjac glucomannan in tea drink was studied. By using ethanol precipitation method and the pictures of SEM and TEM revealed that the strong sorption between the konjac glucomannan(KGM) and components or the particles of tea extracts produced hydrogen complexes and, furthermore, the hydrogen complexes could be well dispersed in the system of konjac-tea drink. The X-ray diffraction and differential scanning calorimetry (DSC) indicated that the powder of KGM, tea extracts and konjac-tea solids are amorphous. The experimental results also showed that the molecule weight of KGM in water solution and black tea and oolong tea liquid were 4.83378×105, 3.41182×105, and 3.51307×105, respectively, and the fact of konjac-tea drink had a strong ability of bearing precipitation of electrolyte because of KGM additions was confirmed.