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首次建立了HPLC法测定魔芋精粉中魔芋葡甘聚糖(KGM)含量的方法。魔芋精粉水解条件:温度100℃、时间2.5h,H2SO4浓度2mol/L;色谱条件:色谱柱SugarPakⅠ;流动相重蒸水,流量0.4ml/min,柱温90℃,进样量10μl。结果表明,上述条件下杂质成分以及Glu及Man之间可完全分离。该方法测定KGM的平均回收率为99.05%,相对标准偏差为0.58%,同时可以测定精粉中的淀粉含量,可用于葡甘聚糖的定量分析和魔芋精粉的质量评价。
The method for the determination of konjac glucomannan (KGM) in konjac flour by HPLC was established for the first time. Konjac flour hydrolysis conditions: temperature 100 ℃, time 2.5h, H2SO4 concentration 2mol / L; chromatographic conditions: Column SugarPak Ⅰ; mobile phase of heavy distilled water, flow 0.4ml / min, column temperature 90 ℃, injection volume 10μl. The results show that under the above conditions, the impurity components and Glu and Man can be completely separated. The average recoveries of KGM determined by this method were 99.05% and the relative standard deviations were 0.58%. Meanwhile, the starch content in refined meal could be determined, which could be used for the quantitative analysis of KGM and the quality evaluation of konjac flour.