贵州医科大学学报

1989, (02) 87-88

[打印本页] [关闭]
本期目录(Current Issue) | 过刊浏览(Past Issue) | 高级检索(Advanced Search)

魔芋葡甘聚糖对食品保鲜效果研究
The Effect of Konjacmannan on Preserving Food from Decay

孙建琴;詹国瑛;周明英;詹健;
Sun Jianqin Department of Nutrition and Food Hygiene

摘要(Abstract):

用硷液法从鲜魔芋块茎中提取魔芋葡甘聚糖,为一种无色、无臭、无毒的多糖。用0.5%、1.0%和1.6%的葡甘聚糖水溶液对豆制品、平菇、折耳根(鱼腥草)、鸡蛋进行了保鲜效果研究。实验表明,除豆制品外,其余食品保鲜时间均比对照组明显延长,并保持良好的外观色泽。对平菇、折耳根、鸡蛋的保鲜期分別为20天、50天、180天。据此认为,魔芋葡甘聚糖是一种很有发展前途的天然食品保鲜剂。
Konjacmannan was extracted from the roots of amorphophallus konjac. It is a polysaccharide characterized by colourless, tasteless and odourless. The effect of konjacmannan on the preservation of soybean products, fresh mushroom, houttuynia cordata thunb and eggs is reported. It was found that, except soybean products, the preservation period of food in experimental gro- ups was significant longer than that of control groups, and the fascinating shapes and colours of food were kept up. Therefore, it will become a hopeful and new type of natural preserving agent of food.

关键词(KeyWords): 魔芋;魔芋葡甘聚糖;食品保鲜
amorphophallus konjac; konjacmannan; food preservation

Abstract:

Keywords:

基金项目(Foundation):

作者(Author): 孙建琴;詹国瑛;周明英;詹健;
Sun Jianqin Department of Nutrition and Food Hygiene

Email:

DOI: 10.19367/j.cnki.1000-2707.1989.02.002

文章评论(Comment):

序号(No.) 时间(Time) 反馈人(User) 邮箱(Email) 标题(Title) 内容(Content)
反馈人(User) 邮箱地址(Email)
反馈标题(Title)
反馈内容(Content)
扩展功能
本文信息
服务与反馈
本文关键词相关文章
本文作者相关文章
中国知网
分享