摘要
测定不同条件下金樱子提取物溶液的粘度变化,对其流变性能进行研究.结果表明:金樱子提取物溶液为"非牛顿流体",其粘度随着溶液浓度的增加而增加,当溶液浓度达到1.4 mg/ml时成凝胶状;该溶液在碱性条件下比较稳定,具有良好的耐盐稳定性和抗降解性能;冻融变化使该溶液的粘度有所增加,且冷冻处理后的效果更明显;苯甲酸钠、微波等对该溶液的粘度有一定的影响,但食品添加剂对溶液粘度没有明显影响.由此说明,金樱子提取物溶液具有良好的流变性能.
In the paper,the reological properties of the extracts from Rose laevigata Michx（fruits）were studied by measuring the viscosity changing of the extract in different conditions.The results showed that the solution of the extracts from Rose laevigata was＂non-Newton liquid＂.The solution viscosity raised with the increasing of it＇s density,and the solution changed into gel state while 1.4mg/ml.The solution was stabled in alkali solution,and it had better resisting-salt property and resisting-degeneration ability.The solution viscosity raised in freezing,and the effective with frozen was more than that in chilled.The solution viscosity was changed by sodium benzoate and microwave,but that was no by food additives.It showed,there was good rheological properties on the extracts from Rose laevigata Michx.
出处
《怀化学院学报》
2011年第8期16-19,共4页
Journal of Huaihua University
基金
2009年怀化市科技计划重大项目资助
关键词
金樱子提取物
流变性
溶液粘度
extract of Rose laevigata Michx（fruits）
reological property
solution viscosity
