Conclusion: The viscosity of Konjac Glucomannan is superior to that of Konjac Flour.
结论:魔芋葡甘露聚糖的粘性优于魔芋粉,可以充分利用。
The physical and chemical characteristic of Konjac Glucomannan and its blending with other materials were reviewed, and the areas that need further study were also discussed.
综述了魔芋葡甘聚糖的理化特性、物理共混方面的研究成果,指出了尚待研究的方向。
Methods:To determine the viscosity and density of Konjac Glucomannan by viscosimetry.
方法:采用粘度法测定其特性粘度和密度。
Objective:To determine viscosity and density of Konjac Glucomannan which is major chemical ingredient of Amorphophallus konjac and provide experimental data for pharmaceutical use.
目的:测定魔芋主要化学成分葡甘露聚糖的粘度及密度,为其在制剂中的应用提供依据。