论文部分内容阅读
为研究红枣多糖的黏度特性,将红枣多糖配制成多糖溶液,采用布氏旋转黏度计测定多糖浓度、温度、剪切速率、NaCl浓度和pH对红枣多糖溶液黏度的影响。结果表明,红枣多糖溶液的浓度越大,其黏度也越大;多糖溶液的温度越高,其黏度越小;剪切速率提高,多糖溶液的黏度下降;NaCl浓度增加,多糖溶液黏度下降;酸碱均使其多糖溶液的黏度下降。因此,加工条件会对红枣多糖溶液的性质产生影响。
In order to study the viscosity characteristics of jujube polysaccharide, jujube polysaccharides were prepared into polysaccharides solution. The effect of polysaccharide concentration, temperature, shear rate, NaCl concentration and pH on jujube polysaccharide solution viscosity was determined by Brookfield viscometer. The results showed that the higher the concentration of jujube polysaccharide solution was, the higher the viscosity was. The higher the temperature of polysaccharide solution was, the lower the viscosity was. The higher the shear rate, the lower the viscosity of polysaccharide solution. The higher the NaCl concentration, the lower the viscosity of polysaccharide solution. Alkali all make its polysaccharide solution viscosity drop. Therefore, the processing conditions will affect the properties of jujube polysaccharide solution.