| 魔芋葡甘聚糖阻溶剂的设计和筛选 |
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| 引用本文： | 田国政,周光来.魔芋葡甘聚糖阻溶剂的设计和筛选[J].湖北民族学院学报(哲学社会科学版),1999,17(3):21-23. |
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| 作者姓名： | 田国政 周光来 |
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| 作者单位： | 湖北民族学院园艺系!恩施，445000，湖北民族学院园艺系!恩施，445000 |
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| 摘 要： | 为了设计并筛选出防止魔芋葡甘聚糖溶胀粘连的阻溶剂，对７种魔芋葡甘聚糖阻溶剂配方进行比较。结果表明２．５％的胡砂Ｎａ２Ｂ４Ｏ７作阻溶剂能有效地防止魔芋菊甘糖的溶胀粘连。经脱硼，硼元素残留量达到食品卫生标准。
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| 关 键 词： | 葡甘聚糖 阻溶剂 筛选 魔芋精粉 设计 |
THE DESIGN AND SIEVING OF KONJAKU GLUCOMANNA |
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| Tian Guozheng, Zhou Guanglai.THE DESIGN AND SIEVING OF KONJAKU GLUCOMANNA[J].Journal of Hubei Institute for Nationalities(Natural Sciences),1999,17(3):21-23. |
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| Authors: | Tian Guozheng Zhou Guanglai |
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| Abstract: | To design and sieve the antisolvent, which prevents the swelling adhesion of the Konjaku Glucomarma, seven kinds of konjakn Glucomannan anti - solvent formula are compared. The resultshows that t-he use of 2. 5% of borax(Na2B4O7 ) can efficiently prevent the swelling adhesion of KonjakuGlucomarin. After deboronization, the content of residue of boron is less than 30mg/kg, Which meets thestandard of foodstaff sanitation. |
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| Keywords: | Konjaku Glucomanna anti-solvent sieving |
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