CN100457782C - Production technology of glucomannan - Google Patents
Production technology of glucomannan Download PDFInfo
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- CN100457782C CN100457782C CNB200610020872XA CN200610020872A CN100457782C CN 100457782 C CN100457782 C CN 100457782C CN B200610020872X A CNB200610020872X A CN B200610020872XA CN 200610020872 A CN200610020872 A CN 200610020872A CN 100457782 C CN100457782 C CN 100457782C
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 title abstract description 7
- 229920002581 Glucomannan Polymers 0.000 title abstract description 7
- 229940046240 glucomannan Drugs 0.000 title abstract description 7
- 238000005516 engineering process Methods 0.000 title description 7
- 229920002752 Konjac Polymers 0.000 claims abstract description 75
- 235000010485 konjac Nutrition 0.000 claims abstract description 62
- 239000002904 solvent Substances 0.000 claims abstract description 20
- 238000001035 drying Methods 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 238000010298 pulverizing process Methods 0.000 claims abstract description 5
- 238000007873 sieving Methods 0.000 claims abstract description 4
- 238000005406 washing Methods 0.000 claims abstract description 4
- 241001312219 Amorphophallus konjac Species 0.000 claims description 60
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 60
- 239000000252 konjac Substances 0.000 claims description 60
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 29
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims description 15
- 235000012054 meals Nutrition 0.000 claims description 11
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 10
- 235000011187 glycerol Nutrition 0.000 claims description 5
- 230000002829 reductive effect Effects 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 3
- 239000003495 polar organic solvent Substances 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 2
- 238000003828 vacuum filtration Methods 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 abstract description 6
- 239000008107 starch Substances 0.000 abstract description 6
- 235000019698 starch Nutrition 0.000 abstract description 6
- 238000001291 vacuum drying Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 description 20
- 239000000843 powder Substances 0.000 description 14
- 239000000047 product Substances 0.000 description 14
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- GZCGUPFRVQAUEE-SLPGGIOYSA-N aldehydo-D-glucose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O GZCGUPFRVQAUEE-SLPGGIOYSA-N 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 238000000926 separation method Methods 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000003960 organic solvent Substances 0.000 description 3
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 description 2
- 229930013930 alkaloid Natural products 0.000 description 2
- 150000003797 alkaloid derivatives Chemical class 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- 125000003423 D-mannosyl group Chemical group C1([C@@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 1
- 208000035150 Hypercholesterolemia Diseases 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 239000002250 absorbent Substances 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 150000001720 carbohydrates Chemical group 0.000 description 1
- 210000003850 cellular structure Anatomy 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 235000020965 cold beverage Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000003937 drug carrier Substances 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- DNJIEGIFACGWOD-UHFFFAOYSA-N ethanethiol Chemical compound CCS DNJIEGIFACGWOD-UHFFFAOYSA-N 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 230000035939 shock Effects 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000013268 sustained release Methods 0.000 description 1
- 239000012730 sustained-release form Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Jellies, Jams, And Syrups (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
A process for preparing the glucomannan from konjak tuber includes such steps as drying, peeling, slicing, baking, pulverizing, sieving to obtain refined starch, immersing in a solvent, stirring, separating, washing and vacuum drying.
Description
Technical field
The present invention relates to a kind of konjac glucomanna preparation technology, specifically the underground stem tuber from konjaku extracts the method that obtains konjac glucomanna, belongs to the plant extract manufacture field.
Background technology
Rhizoma amorphophalli glucomannan (Konjac Glaucomannan is abbreviated as KGM) is to pass through β-1 by D-glucose and D-mannose residue, and the 4-glycosidic bond is polymerized, and exists by β-1 side chain that the 3-glycosidic bond is formed on some saccharide residue C-3 position.The konjac glucomanna structural formula is:
Konjac glucomanna is a kind of non-ionic water-soluble macromolecule polysaccharide, and molecular weight is 200000-2000000.Industrial commercial viscosimetry can reach 20000mPas, is the highest a kind of of viscosity in the water-soluble edible gum of being found at present of plant class.By the unique ingredient of konjac glucomanna and molecular structure as can be seen, its physico-chemical property: rheological, thickening property, synergy, gelling, cohesiveness, water-absorbent, film-forming properties, derivative essence intension are its hardware of using in food.Konjac glucomanna (KGM) is a kind of water-soluble dietary fibre, has the nourishing function of generally acknowledging both at home and abroad.It can be discharged heavy metal atom, radioelement, radio isotope effectively in human body, play the effect of " stomach and intestine street cleaner ".It can also effectively prevent and treat hyperlipidemia, hypercholesterolemia, coronary heart disease, obesity, tumour, constipation etc. multiple day by day " ciril disease ".From as can be seen above, Rhizoma amorphophalli glucomannan is a kind of representative high fiber, lower fat, functional foodstuff low in calories.Be with a wide range of applications at aspects such as gel soft candy, bionical meat, ocean food, cold drink food, meat product, flour products.
Except containing konjac glucomanna, also contain other materials of 20～35% in the konjaku powder, these materials are mainly: starch, fat, protein, soluble sugar, Mierocrystalline cellulose, ash content, sulfurous gas, muriate, pathogenic bacterium etc.High-purity kanjak glucomannosan, be shaped as white powder, its characteristic is much better than general konjac glucomanna product, in pharmaceutical industries, it is not only a kind of novel medicament resource, and can make pharmaceutical carrier, weighting agent, tackiness agent and can be organized the surgical dressing of absorption, especially the natural sustained release dosage of slow releasing pharmaceutical.
At present, from konjaku, extract the method for konjac glucomanna, dry method and wet method are arranged.Dry method is to utilize the konjac glucomanna cellularstructure tight, tough and tensile, shock-resistant, and konjaku time is impacted, rubs, collides through hundreds thousand of, tiny starch dust separation is fallen and is obtained konjac glucomanna.The product that this method obtains has shortcomings such as foreign matter content height, viscosity be low.Wet method pulverizing in the presence of Virahol, ethanol, acetone and other organic solvent machining medium, grinding, separation, drying usually obtains.Konjac glucomanna product alkaloid height, organic solvent consumption that this method obtains are big, the tooling cost height.CN 94107469.2 discloses the working method of Rhizoma amorphophalli powder, is in the presence of the ethanol or Virahol of the 15-60% of hydrochloric acid that contains 0.01-0.1M or acetic acid, grinds in the ultra micro machine, and whizzer separates, and drying obtains.This method is sent out the Rhizoma amorphophalli powder that obtains does not have stench flavor, but the Rhizoma amorphophalli powder starch content height that obtains, and is difficult to reach the standard of medicinal konjac glucomanna.CN 94104525.0 discloses a kind of method of processing konjaku powder, it be konjaku powder press down swollen after, carry out antioxygen with sulfur dioxide gas and handle, dry, pulverize, ethanol extracting filtration, drying obtain konjaku powder.CN 200510018584.6 discloses a kind of working method of konjak glucomannan fine powder, be through cryogrinding, it is that ethanol (the containing S-WAT) solution of 35-70% presses down the swollen look that protects that cyclonic separation obtains after the primary products through concentration again, soak, stir, wash, grind, dewater, carry out cryogrinding again, cyclonic separation obtains the finished product.Above-mentioned two method stepss are loaded down with trivial details, the tooling cost height, and the konjac glucomanna yield is not high, and technological process used reductive agent S-WAT or sulfur dioxide gas etc., is difficult to obtain medicinal konjac glucomanna.
Summary of the invention
The object of the present invention is to provide a kind of with low cost, the method for the production konjac glucomanna that medicinal konjac glucomanna yield is high.
Production technology of glucomannan provided by the invention may further comprise the steps:
A, with underground stem tuber drying, peeling, section, oven dry, the pulverizing of aroid konjaku, sieving obtains 80～120 purpose konjac meals;
B, the konjac meal solvent is soaked, wherein, add 1.5～3.0 liters of solvents in every 1kg konjac meal, behind konjac meal and the solvent thorough mixing, normal temperature stirring 2～4 hours down, stirring velocity is controlled at 60～100 rev/mins; Wherein, described solvent is that moment of dipole is 5.0～6.0 * 10
-30The polar organic solvent of c.m, it specifically consists of ethanol 90%～99%, ethyl acetate 1%～10%, glycerine 0.1%～5.0%;
C, employing centrifuging or vacuum filtration separate, absolute ethanol washing 2～4 times of gained solid, and 40～60 ℃ of drying under reduced pressure promptly get medicinal konjac glucomanna.
Described solvent is preferably alcohol 95 %: ethyl acetate 4.5%: glycerine 0.5%.
The inventive method is with low cost, does not need to purchase main equipment, and the yield of konjac glucomanna is up to more than 81%, and the product for preparing contains konjac glucomanna and reaches 75% in dextrose anhydrous, surpasses 60% national medicinal standard.Press butt and calculate, product konjac glucomanna content reaches 96%, is up to 97.09%.
Simultaneously, the inventive method has been saved and has been pressed down swollen protect look and multiple low-temperature grinding in the technology, and steps such as enzymolysis avoid using objectionable impuritiess such as reductive agent S-WAT or sulfur dioxide gas, the konjac glucomanna product that obtains meets medicinal standard, can be directly as the raw material of producing glucomannan capsule.
In addition, the present invention has used the polar organic solvent extraction, has avoided konjac glucomanna to contact with water taking place expanded, and production technique of the present invention is operated being lower than under 60 ℃ the condition, avoided the destruction of high temperature, helped keeping water-soluble, gelation of konjac glucomanna etc. the konjac glucomanna three-dimensional arrangement.
Embodiment
The embodiment of form is described in further detail foregoing of the present invention again by the following examples.But this should be interpreted as that the scope of the above-mentioned theme of the present invention only limits to following example, all technology that realizes based on foregoing of the present invention all belong to scope of the present invention.
The preparation of embodiment 1 solvent of the present invention
Monohydroxy-alcohol, ester, polyvalent alcohol are mixed in proportion, and proportioning sees Table 1:
The preparation of table 1 solvent of the present invention
The preparation of embodiment 2 konjac glucomannas
With underground stem tuber drying, peeling, section, oven dry, the pulverizing of aroid konjaku, sieving obtains 80～120 purpose konjaku powders; Konjaku powder is soaked the blended ratio with solvent: add 2.2 liters of solvents in every 1kg Rhizoma amorphophalli powder, behind konjac meal and the solvent thorough mixing, stirring at normal temperature 3 hours, stirring velocity are controlled at 60～100 rev/mins;
Centrifuging, centrifuge speed are controlled at 1500～3000 rev/mins, absolute ethanol washing 3 times (till the filtrate clarification), and 40～60 ℃ of drying under reduced pressure promptly get medicinal konjac glucomanna; The gained preparation the results are shown in Table 2:
The medicinal konjac glucomanna product of table 2 the present invention
The main component of konjac glucomanna sample after table 3 konjaku powder and solvent are purified
From table 2 and table 3 as can be seen, use the Ethanol Treatment konjac meal, with the Mass Calculation of quality/raw material konjac meal of extracting konjac glucomanna, the yield of konjac glucomanna only has 65.8%, contains konjac glucomanna and counts 56.3% with dextrose anhydrous; Use solvent provided by the present invention can make the yield of konjac glucomanna bring up to 81.6%, contain konjac glucomanna and reach 75% in dextrose anhydrous.Simultaneously, press butt and calculate, konjac glucomanna content surpasses 96% in the product, is up to 97.09%.
Data can show by experiment: the alcoholic acid effect outside the impurity such as alkaloid and partial protein, can also be removed part fat, solubility sugar and starch except the extracting inorganic salt, and this is as main organic solvent; Simultaneously, konjac glucomanna is insoluble to ethanol, can drop to the loss of konjac glucomanna in the purification process minimum.And ethyl acetate can improve the yield of konjac glucomanna, and the content of konjac glucomanna in the product improved also have certain effect, in the 1-5% scope, along with its content increases, the yield of konjac glucomanna increases to some extent, descends to some extent on the contrary but its content surpasses the yield of 5.0% konjac glucomanna; Too high levels; Adding very a spot of glycerine, can further remove protein and fat in the Rhizoma amorphophalli powder, improve product purity, its content in solvent should be controlled at and just have best effect about 0.5%; Three kinds of solvent coordinative roles are than being to reach best effect at 95: 4.5: 0.5 o'clock.
To sum up, the inventive method yield reaches more than 81%, konjac glucomanna reaches 75% in dextrose anhydrous, substantially exceeds 60% national medicinal standard, and the konjac glucomanna contents on dry basis surpasses 96% in the product, be up to 97.09%, and do not have starch and soluble sugar, the fat and the protein of trace is only arranged, for medicinal konjac glucomanna provides a kind of with low cost, technology is simple, the method that yield is high.
Claims (2)
1, a kind of medicinal konjac glucomanna production method may further comprise the steps:
A, with underground stem tuber drying, peeling, section, oven dry, the pulverizing of aroid konjaku, sieving obtains 80～120 purpose konjac meals;
B, the konjac meal solvent is soaked, wherein, add 1.5～3.0 liters of solvents in every 1kg konjac meal, behind konjac meal and the solvent thorough mixing, normal temperature stirring 2～4 hours down, stirring velocity is controlled at 60～100 rev/mins; Wherein, described solvent is that moment of dipole is 5.0～6.0 * 10
-30The polar organic solvent of c.m, it specifically consists of ethanol 90%～99%, ethyl acetate 1%～10%, glycerine 0.1%～5.0%;
C, employing centrifuging or vacuum filtration separate, absolute ethanol washing 2～4 times of gained solid, and 40～60 ℃ of drying under reduced pressure promptly get medicinal konjac glucomanna.
2, medicinal konjac glucomanna production method according to claim 1, it is characterized in that: described solvent is: alcohol 95 %: ethyl acetate 4.5%: glycerine 0.5%.
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| CNB200610020872XA CN100457782C (en) | 2006-05-22 | 2006-05-22 | Production technology of glucomannan |
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| CNB200610020872XA CN100457782C (en) | 2006-05-22 | 2006-05-22 | Production technology of glucomannan |
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| CN1869074A CN1869074A (en) | 2006-11-29 |
| CN100457782C true CN100457782C (en) | 2009-02-04 |
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| CNB200610020872XA Active - Reinstated CN100457782C (en) | 2006-05-22 | 2006-05-22 | Production technology of glucomannan |
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101067007B (en) * | 2007-04-12 | 2012-01-11 | 四川科创制药集团有限公司 | Production process of glucomannan meal |
| CN101735791B (en) * | 2009-11-11 | 2013-11-20 | 天津大学 | Konjac glucomannan water-base fracturing fluid as well as preparation method and gel breaking method thereof |
| CN103005328A (en) * | 2013-01-21 | 2013-04-03 | 会泽县恒凯石化有限公司 | Konjac powder processing method |
| CN103431334B (en) * | 2013-08-29 | 2015-09-16 | 刘磊 | A kind of preparation method of konjaku wetted surface |
| CN105614897B (en) * | 2016-01-29 | 2018-07-13 | 福建农林大学 | Konjaku glucomannan strawberry Chewable C and preparation method thereof |
| CN105859905A (en) * | 2016-06-08 | 2016-08-17 | 务川茂源现代农业开发有限公司 | Extracting method for konjac glucomannan |
| CN107637803A (en) * | 2016-07-22 | 2018-01-30 | 阮华桂 | A kind of preparation method of konjaku flour |
| CN112979832A (en) * | 2020-12-24 | 2021-06-18 | 安徽大别山浩野魔芋科技开发有限公司 | Preparation method of konjak extract |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58213001A (en) * | 1982-06-03 | 1983-12-10 | Nippon Chemiphar Co Ltd | Production of konjak glucomannan for use in electrophoretic gel matrix |
| CN1328062A (en) * | 2001-04-28 | 2001-12-26 | 武汉大学 | Process for extracting high-purity kanjak glucomannosan |
-
2006
- 2006-05-22 CN CNB200610020872XA patent/CN100457782C/en active Active - Reinstated
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58213001A (en) * | 1982-06-03 | 1983-12-10 | Nippon Chemiphar Co Ltd | Production of konjak glucomannan for use in electrophoretic gel matrix |
| CN1328062A (en) * | 2001-04-28 | 2001-12-26 | 武汉大学 | Process for extracting high-purity kanjak glucomannosan |
Non-Patent Citations (2)
| Title |
|---|
| 魔芋葡甘聚糖的提纯方法比较. 胡敏等.食品科技，第1期. 1999 |
| 魔芋葡甘聚糖的提纯方法比较. 胡敏等.食品科技，第1期. 1999 * |
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