影响魔芋葡甘聚糖吸附香兰素的因素研究

摘要

为探讨魔芋葡甘聚糖吸附香兰素的基本特征，以魔芋葡甘聚糖溶液浓度、pH 值、温度和时间为试验因素，进行单因素试验，对结果进行方差分析。结果表明，随着魔芋葡甘聚糖浓度增大，香兰素吸附量呈增大趋势；随 pH 值升高，吸附量增加；温度越高，吸附量越低；随时间的延长，吸附量逐渐减少；魔芋葡甘聚糖吸附香兰素的工艺条件为：合适的魔芋葡甘聚糖与香兰素配比，魔芋葡甘聚糖溶液 pH ＝9．0～11．0，常温下吸附，吸附时间10min。%In order to discuss the basic characteristics of Konjac Glucomanan (KGM)adsorbing vanillin, the KGM’s concentration,pH,temperature and time were selected to be factors for single factor experiment, then the data were analysed by variance.The results showed that the amount of vanillin adsorbed by KGMin-creased with the increase of KGM’s concentration and pH and decreased with the increase of temperature and time,The technology for foods from KGM adsorbing vanillin was suitable ratio of KGM and vanillin,pH of KGMsolution 9.0 to 11.0,time 10 min at room temperature.