【摘要】 本文建立了饮料中常用的黄原胶原料中黄原胶含量的测定方法，并研究了相应黄原胶溶液的流变学特性与质构特性。结果表明，不同黄原胶原料中黄原胶的含量不同，含量的高低影响溶液在质构特性测定中所表现出的凝胶性能的大小，影响溶液的零剪切粘度、特征松弛时间、线性粘弹区域的弹性模量、屈服应力与出现流动时的粘度，还影响溶液的低频区域的弹性模量、溶液粘度的剪切稀化大小、线性粘弹区域的粘性模量与出现流动时的模量大小、凝胶-溶胶转化温度、经历升温-降温程序后溶液弹性模量的恢复性及溶液粘度出现下降时的温度点。该含量测定方法重复性好，可以用于黄原胶原料的质量控制与验收。更多还原

【Abstract】 In this paper a method for determining the content of xanthan gum in commonly used xanthan gum as raw material in beverages was established,and the rheological and textural properties of corresponding xanthan gum solutions were studied. The results showed that the content of xanthan gum in different xanthan gum as raw material was different,which affected such properties as the gelling properties behaved in the textural determination of solution,influenced zero-shearing viscosity,characteristic relaxation time,elastic modulus of linear viscoelastic region,yield stress and viscosity when flow occurred,elastic modulus of the solution in low-frequency region,shearthinning index of the solution viscosity,viscous modulus of the linear viscoelastic region and the modulus when flow occurred,gel-sol conversion temperature,recovery of elastic modulus of the solution after heating-cooling profile,and temperature point when the solution viscosity decreased. This method for content determination has good repeatability and can be used for quality control of xanthan gum as raw material.更多还原