将菊糖原料分级后，探究不同处理条件对热溶冷凝法制备不同质均分子质量菊糖凝胶的影响。采用分步分级法用乙醇将菊糖分为9个级分，SephadexG-50凝胶柱层析检测分级效果，采用黏度法测定各级分菊糖的质均分子质量，用热溶冷凝法制备菊糖凝胶，研究分子质量、加热温度和溶液浓度对菊糖凝胶形成的影响。结果表明：分离得到的各级菊糖的质均分子质量较为均一。菊糖的质均分子质量越大越易形成凝胶，小于一定数值则无法形成凝胶。凝胶的形成随处理温度的升高先易后难，温度过低或过高对凝胶形成都有负影响，70℃下形成凝胶所需的溶液浓度最小。随着菊糖溶液浓度升高，形成凝胶的温度范围增大，当浓度为35％时，可形成凝胶的温度范围最大。%Inulin was separated by different sizes, then the influence of different treatment on preparing inulin gels with different average molecular weight by heating-cooling method was investigated. Ethanol was used in step-by- step separation to separate inulin into 9 grades. The separation was also identified by SephadexG-50 gel column. The average molecular weight of each grade was measured by viseometer. Molecular weight, temperature and concentrationof the inulin on the gel formation were studied. The average molecular weight in each grade was the same. The larger the molecular weight was, the easier a gel formed. If it was less than a certain weight, gel could not be formed. With temperature increasing, the gel became more and more difficult to form. Too high or too low temperature had negative effects on gels' formation. When temperature gets to 70%, the concentration for forming a gel became the least. With the increasing of concentration, the temperature range increased. The temperature range gets to the widest when inulin concentration was 35%.
展开▼
