以珠芽魔芋精粉为原料，研究魔芋葡甘聚糖(KGM)含量、表观黏度、色度和白度、水溶性能、凝胶性能，运用紫外光谱、红外光谱、核磁共振研究其官能团，并与白魔芋和花魔芋作比较。结果表明：珠芽魔芋精粉的理化性质与花魔芋、白魔芋精粉相比相当，并在KGM含量、黏度、溶液稳定性、及与卡拉胶复配的热可逆凝胶中表现出一定的优势。

Konjac fine flours from Amorphophallus bulbifer, Amorphophallu rivieri and Amorphophallu albus were
comparatively investigated for konjac glucomannan (KGM) content, apparent viscosity, color parameters, whiteness,
solubility and gelation properties. Meanwhile, a comparative analysis of functional groups in their structures was also carried
out by UV spectroscopy, infrared spectroscopy and nuclear magnetic resonance. Konjac fine flour from Amorphophallus
bulbifer had similar physico-chemical properties to those from Amorphophallu rivieri and Amorphophallu albus, but was
superior in terms of KGM content, viscosity, stability in solution and thermo-reversible gel blended with carrageenan.