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在水果化学保鲜中,筛选天然无毒保鲜剂是一个十分重要的课题;国内外对魔芋多糖进行过一些研究。为此,我们用热带地区盛产的酸角豆种子多糖对菠萝保鲜的效果进行了试验。酸角(Tamarindus indica Linn),又名罗望子,豆科常绿乔木,其荚果的果肉可供鲜食,制作酸味调料和清凉饮料;种子子叶中含多糖65％,主要由葡萄糖、木糖、半乳糖组成。该多糖无毒无味,具凝结和稳定作用,可作冰淇淋等食品添加剂,且具有良好的成膜作用和保水作用。
In the chemical preservation of fruits, the screening of natural non-toxic preservatives is a very important issue; some researches have been done on konjac polysaccharides at home and abroad. For this reason, we tested the effect of preserving pineapple with the acid-rich seed of the tropical region. Tamarindus indica Linn, also known as tamarind, leguminous evergreen tree, its pods of fresh meat for the production of sour spices and soft drinks; seed cotyledons containing 65% of polysaccharides, mainly by glucose, xylose, Galactose composition. The polysaccharide non-toxic and tasteless, with the role of condensation and stability, can be used as food additives such as ice cream, and has a good film-forming effect and water retention.