Purification of konjac glucomannan by alcohol in this paper.
本文用乙醇沉淀法纯化魔芋葡甘露聚糖做了介绍。
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。
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。
Summarized the researches of oversea on structure and solution properties of konjac glucomannan.
综述了国外在魔芋葡甘聚糖结构及溶液行为方面的研究成果。
The antioxidant ability of modified konjac glucomannan is better than that of the unmodified konjac powder.
改性后的魔芋多糖的抗氧化能力优于未改性的魔芋精粉。
The physiological effects of honey pummelo fruits treated with konjac glucomannan film coating and cold-shocking were studied.
研究了冷激和魔芋涂膜处理对采后琯溪蜜柚的生理效应。
OBJECTIVE To select the in vitro release medium for elevating the colon-specific effect of preparations prepared with konjac glucomannan.
目的筛选合适的释放介质，用于魔芋胶为载体结肠定位给药系统的体外评价。
To introduce the way to produce kiwi pudding fruits by using jelling agent compounded of konjac glucomannan, carrageenan and xanthan gum.
介绍以魔芋胶、鹿角菜胶及黄原胶复配为胶凝剂生产猕猴桃果糕的方法。
In the paper, surfactant palmitoylated konjac glucomannan(PKGM) was synthesized by solventless method and refined by non-toxic compounded solvent.
采用无溶剂法合成表面活性剂——棕榈酸葡甘聚糖酯（PKGM），并选择无毒复合溶剂进行分离、精制。
The chemical structure, properties, healthy function of konjac glucomannan and its application in the food and medicine industry are reviewed in the paper.
综述了国内外关于魔芋葡甘聚糖的化学结构、食品学性质、保健功能及在食品与医药中的应用。
The invention relates to a preparation method of a novel biomass energetic material, which can be used for preparing an energetic material from konjac glucomannan.
本发明涉及一种新型生物质含能材料的制备方法，能够利用魔芋葡甘聚糖生产出含能材料。
Konjac glucomannan phosphate, a new type organic flocculants is synthesized by the use of orthogonal method in experimental design, from konjac flour and phosphate.
介绍了采用正交设计的方法，以魔芋精粉和磷酸盐为主要原料合成新型有机絮凝剂魔芋葡甘聚糖磷酸酯的配方及条件。
The optimal technical conditions for sulfated modification of konjac glucomannan gel beads were (investigated) by the quadratic regression rotatable orthogonal design.
采用二次回归旋转正交组合实验设计方法，探讨了魔芋葡甘聚糖凝胶珠的硫酸酯化修饰的最优化工艺条件。
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。
Amorphophallus is a monocotyledonous perennial herb. Konjac glucomannan which is rich in the corm has been applied widely in food, medicine, chemistry and agriculture industry.
魔芋是单子叶多年生草本植物，其球茎中富含的葡萄甘露聚糖在食品、医药、化工和农业中具有广泛的应用。
The konjac glucomannan-acrylic acid copolymer (KAC), a kind of polyelectrolyte can change the local ambient moisture effectively by diffusion moisture-absorption characteristics.
魔芋葡甘聚糖接枝丙烯酸共聚物(KAC)作为一种高分子电解质，其特有的扩散吸湿特性可以有效改变局部环境的干燥状态。
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。
The results showed that modified konjac glucomannan can effectively extend the storage period of the fruit under room temperature, and meanwhile, maintain the quality and flavor of the fruit.
研究结果表明，常温下，改性魔芋葡甘聚糖能有效地延长猕猴桃的贮藏期，同时保持了果实较好的品质和风味。
The results showed that modified konjac glucomannan can effectively extend the storage period of the fruit under room temperature, and meanwhile, maintain the quality and flavor of the fruit.
研究结果表明，常温下，改性魔芋葡甘聚糖能有效地延长猕猴桃的贮藏期，同时保持了果实较好的品质和风味。
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