食品科学 ›› 2005, Vol. 26 ›› Issue (8): 197-200.
• 工艺技术 • 上一篇 下一篇
黄永春, 谢清若, 何仁, 陈燕
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HUANG Yong-Chun, XIE Qing-Ruo, HE Ren, CHEN Yan
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摘要: 研究了在微波辐射下H2O2对魔芋葡甘聚糖的降解作用,考察了微波功率、pH、H2O2浓度、反应时间等对降解的影响。研究结果表明,微波能有效促进H2O2对魔芋葡甘聚糖的降解,降解的最适条件为:微波功率540W,pH3.6,H2O2浓度为1.8%,降解时间3min。
关键词: 微波, 过氧化氢, 魔芋葡甘聚糖, 降解
Abstract: A degradation method of Konjac glucomannan(KGM) with hydrogen peroxide under the microwave was studied. The results indicate that under the microwave the hydrogen peroxide can degrade KGM effectively. The optimal condition to degrade KGM under the microwave: microwave power about 540W, pH3.6, the oncentration of H2O2 is 1.8%, and reaction time about 3min.
Key words: microwave, hydrogen peroxide, Konjac glucomannan, degradation
黄永春, 谢清若, 何仁, 陈燕. 微波辅助H2O2降解魔芋葡甘聚糖的研究[J]. 食品科学, 2005, 26(8): 197-200.
HUANG Yong-Chun, XIE Qing-Ruo, HE Ren, CHEN Yan. Study on the Degradation of Konjac Glucomannan with H2O2 under the Microwave[J]. FOOD SCIENCE, 2005, 26(8): 197-200.
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