| 于淑娟,高大维,李国基.超声波对多聚糖结构特性的影响[J].,1998,17(3):10-14 |
| 超声波对多聚糖结构特性的影响 |
| Effect of ultrasonic wave on the constitution of polysacharedes |
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| 中文摘要: |
| 本文以灵芝为主要对象研究了多相结构和微晶京结构及其稳定性和抗解性，通过外加超声能量场，对结晶结构施加强烈的机械冲击，使稳定性和抗解性削弱。用120W超声波振荡时，灵芝多聚糖的相对结晶度从23．4降低到0，比表面积增大85．5％，水解速度随结晶度下降明显增加。 |
| 英文摘要: |
| This paper discusses the constitution and microcrystalline as well as stability and antidegradation of Banoderma, The stability and antidegradation of crystallin are weakined after being processes strongly by the " ultrasonic fetid". The relative crystalline of Ganoderma is reduced from 23.4 to 0 and the specific area is increased by 85.5% when 120W ultrasonic power is applied.The hydrolysing rate is increased as the crystallinedecreased. |
| DOI：10.11684/j.issn.1000-310X.1998.03.003 |
| 中文关键词: 超声波 多聚糖 结晶度 稳定性 |
| 英文关键词: Ulrasonic wave Polysacharides Crystallinity Stability |
| 基金项目:广东省重点科技攻关项目 |
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