食品科学 ›› 1998, Vol. 19 ›› Issue (3): 56-58.
• 食品科学 • 上一篇 下一篇
王照利, 吴万兴, 李科友
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WANG Zhao-Li, WU Wan-Xing, LI Ke-You
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摘要: 研究了以葡萄糖为标准,以DNS为显色剂,用比色法原理间接测定魔芋精粉中甘露聚糖含量的方法,结果表明该方法简单、准确,适于不同等级魔芋精粉中甘露聚糖的测定。
关键词: 魔芋精粉, 甘露聚糖
Abstract: On basis of the theory of Colorimeny, the method for determination of Mannan in Konjac powder was studied. Glucose was used as standard and DNS as color developing reagnt. Results showet that this methed is simple and accuracy. It is suitable for all grade kinjac powders.
Key words:  , Konjac powder Mannan;
王照利, 吴万兴, 李科友. 魔芋精粉中甘露聚糖含量测定研究[J]. 食品科学, 1998, 19(3): 56-58.
WANG Zhao-Li, WU Wan-Xing, LI Ke-You. [J]. FOOD SCIENCE, 1998, 19(3): 56-58.
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