| 魔芋葡甘聚糖在水及乙醇溶液中的溶胀行为 |
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| 引用本文： | 李莉,周光来.魔芋葡甘聚糖在水及乙醇溶液中的溶胀行为[J].湖北民族学院学报(哲学社会科学版),2006,24(4):318-320. |
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| 作者姓名： | 李莉 周光来 |
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| 作者单位： | 中国地质大学环境学院，湖北民族学院生物科学与技术学院 湖北武汉430074，湖北民族学院生物科学与技术学院，湖北恩施445000，湖北恩施445000 |
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| 摘 要： | 魔芋葡甘聚糖溶胀是魔芋分离纯化和应用中常见的现象,研究魔芋在水及乙醇溶液中溶胀度的差异,pH值、温度时间及乙醇浓度对魔芋溶胀度的影响.结果表明:魔芋在乙醇溶液中的溶胀度随着乙醇浓度下降而上升;7.06%乙醇溶液是魔芋在水-乙醇溶液中溶胀的转折点;实验在设定的特殊条件下的pH值、温度和时间对溶胀度有较小影响.
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| 关 键 词： | 魔芋 萄甘聚糖 溶胀行为 |
| 文章编号： | 1008-8423(2006)04-0318-03 |
| 修稿时间： | 2006年8月4日 |
Konjac Glucomannan Swelling Behavior in Water and Alcohol Solution |
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| LI Li,ZHOU Guang-lai.Konjac Glucomannan Swelling Behavior in Water and Alcohol Solution[J].Journal of Hubei Institute for Nationalities(Natural Sciences),2006,24(4):318-320. |
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| Authors: | LI Li ZHOU Guang-lai |
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| Abstract: | KGM swelling is often a phenomenon in Konjac separating-purifying and applying.This paper studied the difference of KGM swelling ratio in water and alcohol solution,and the effects of the time,temperature,pH and alcohol solution concentration on the swelling ratio.The results indicated that swelling ratio in alcohol solution ascended with the descending of alcohol contents;at 7.06% of alcohol concentration was the turning point of the swelling of KGM in water-alcohol;the effects of temperature,pH and time on the swelling ratio was small. |
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| Keywords: | Konjac KGM swelling behavior |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
