本文選題：黃果槲寄生 + 多糖　； 參考：《甘肅農(nóng)業(yè)大學(xué)學(xué)報》2017年06期

【摘要】：【目的】以黃果槲寄生果實中分離純化所得多糖為研究對象,對其流變性進行了系統(tǒng)研究.【方法】通過測定濃度、切變速率、溫度、加熱時間、pH值、鹽離子以及與其他膠的協(xié)效性等不同條件對黃果槲寄生果實多糖(VCPS)的黏度變化和流變學(xué)特性.【結(jié)果】黃果槲寄生果實多糖的水溶液表現(xiàn)為典型的非牛頓假塑性流體特性,且其流動行為受多糖的濃度、切變速率、溫度、加熱時間、pH值、Na+離子和濃度的影響.多糖溶液的黏度隨多糖濃度的升高而增加,濃度越高剪切稀釋現(xiàn)象越明顯,pH 4.0和pH 10.0時多糖溶液黏度明顯低于pH 7.0;Na+可使多糖溶液的黏度顯著增大,且Na+濃度越高,溶液黏度越大,而且與黃原膠有良好的協(xié)效性.【結(jié)論】黃果槲寄生果實多糖溶液具有良好的耐熱穩(wěn)定性、酸堿穩(wěn)定性,與黃原膠有良好的協(xié)效增稠性,二者的最佳配比為6∶4.
[Abstract]:[objective] to study the rheological properties of polysaccharides isolated from mistletoe fruit. [methods] the concentration, shear rate, temperature, heating time and pH value were determined.The viscosity and rheological properties of different conditions such as salt ions and their synergistic effects with other gum on VCPS of mistletoe fruit were studied. [results] the aqueous solution of polysaccharides from mistletoe fruit was a typical non-Newtonian pseudoplastic fluid.The flow behavior was influenced by the concentration of polysaccharide, shear rate, temperature and heating time.The viscosity of polysaccharide solution increased with the increase of polysaccharide concentration. The higher the concentration, the more obvious the shear dilution phenomenon was. When pH 4.0 and pH 10.0, the viscosity of polysaccharide solution was obviously lower than that of pH 7.0 Na, and the higher the concentration of Na was, the higher the viscosity of polysaccharide solution was.The greater the viscosity of the solution, and the better synergistic effect with xanthan gum. [conclusion] the polysaccharide solution of mistletoe fruit has good thermal stability, acid-base stability, and good synergistic thickening with xanthan gum.The best ratio of the two is 6: 4.
【作者單位】： 隴南師范高等�？茖W(xué)校農(nóng)林技術(shù)學(xué)院;隴南師范高等�？茖W(xué)校數(shù)信學(xué)院;
【基金】：甘肅省自然科學(xué)基金項目(1107RJZK243) 甘肅省教育廳項目(2015B-148) 隴南師范高等�？茖W(xué)校重點項目(2014LSZK01001) 全國第四次中藥資源普查甘肅試點兩當(dāng)普查點子項目(2015GSZYZYPC-10) 2016年隴南市科技計劃項目(2016-09)
【分類號】：O629.12;TS201.2

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