5D Library › 铁皮石斛的生态栽培、逆境多糖合成与鲜汁流变学 · English

第四章 从鲜条到杯中

越搅越稀的液体

长链多糖的溶液不像水那样流动。静止时链相互缠结;搅动或吞咽时,链顺着流动方向排列,液体变稀。这种性质叫剪切变稀或假塑性;包括葡甘露聚糖在内的许多食品增稠剂,在超过一定浓度后都有这种性质 (Morris et al. 1981)。

最简单的描述是奥斯特瓦尔德–德瓦勒(Ostwald–de Waele)幂律:

τ=Kγ̇n,ηapp=τγ̇=Kγ̇n−1,\tau = K\,\dot{\gamma}^{\,n}, \qquad \eta_{\text{app}} = \frac{\tau}{\dot{\gamma}} = K\,\dot{\gamma}^{\,n-1},

其中 τ\tau 是剪切应力,γ̇\dot{\gamma} 是剪切速率,KK 是稠度系数,nn 是流动指数。水的 n=1n = 1;剪切变稀液体的 n<1n < 1,表观黏度 ηapp\eta_{\text{app}} 随剪切速率升高而下降 (Steffe 1996)。

推导

在对数坐标上用直线拟合流动曲线得到 KK 和 nn,再计算三种浓度、两种温度下两个剪切速率时的表观黏度。「测量值」是模拟的;黏度随浓度的标度(K∝c3.3K \propto c^{3.3},是无规线团多糖在重叠浓度以上的典型值)和随温度的变化(阿伦尼乌斯关系,20 kJ/mol)都是假设。

import math, random

# 1. Fitting the power law τ = K·γ̇ⁿ to a flow curve. The "measurements" here are simulated
#    (K = 0.80 Pa·sⁿ, n = 0.55, 3 % noise), to show the method; real values must be measured.
random.seed(7)
rates = [1, 2, 5, 10, 20, 50, 100, 200]
stress = [0.80 * g ** 0.55 * random.gauss(1, 0.03) for g in rates]
x = [math.log(g) for g in rates]
y = [math.log(s) for s in stress]
mx, my = sum(x) / len(x), sum(y) / len(y)
n = sum((a - mx) * (b - my) for a, b in zip(x, y)) / sum((a - mx) ** 2 for a in x)
K = math.exp(my - n * mx)
print(f"fitted K = {K:.2f} Pa·sⁿ, n = {n:.2f} (n < 1: shear-thinning)")

# 2. Apparent viscosity η = K·γ̇ⁿ⁻¹, with K scaling as c^3.3 above the overlap concentration
#    (typical of random-coil polysaccharides; Morris et al. 1981) and an Arrhenius temperature
#    dependence (activation energy 20 kJ/mol assumed).
def eta(c, rate, t_c, K1=0.80, n1=0.55, Ea=20e3):
    Kc = K1 * (c / 1.0) ** 3.3 * math.exp(Ea / 8.314 * (1 / (t_c + 273.15) - 1 / 293.15))
    nc = max(0.3, n1 - 0.15 * math.log(c))          # more concentrated, more shear-thinning
    return Kc * rate ** (nc - 1)

print("\napparent viscosity, mPa·s (water at 20 °C ≈ 1 mPa·s)")
print("polysaccharide   20 °C at 10 / 50 s⁻¹     45 °C at 10 / 50 s⁻¹")
for c in (0.25, 0.5, 1.0):
    print(f"   {c:4.2f} %        {1000 * eta(c, 10, 20):6.0f} / {1000 * eta(c, 50, 20):5.0f}"
          f"          {1000 * eta(c, 10, 45):6.0f} / {1000 * eta(c, 50, 45):5.0f}")
# fitted K = 0.79 Pa·sⁿ, n = 0.55 (n < 1: shear-thinning)
#
# apparent viscosity, mPa·s (water at 20 °C ≈ 1 mPa·s)
# polysaccharide   20 °C at 10 / 50 s⁻¹     45 °C at 10 / 50 s⁻¹
#    0.25 %             5 /     3               2 /     2
#    0.50 %            37 /    21              19 /    11
#    1.00 %           284 /   138             149 /    72
假设溶液在 20 °C(实线)和 45 °C(虚线)下表观黏度随剪切速率的变化。约 50 s⁻¹ 的剪切速率常被用来代表口腔中的情况。

最重要的是黏度随浓度的急剧上升。浓度加倍,黏度上升近八倍;所以用同样的茎,加多少水、溶出多少多糖,决定了煮出来的是清汤还是浓汁。加热也会使液体变稀:在所假设的活化能下,从 20 °C 到 45 °C 黏度约减半。

注

写作本书时,没有找到已发表的新鲜铁皮石斛煎煮液的流动曲线。上面的 KK 和 nn 是用来演示方法的占位值,第一批用旋转流变仪对真实煎煮液所作的测量将取代它们。

一杯里有多少、溶出有多快

推导

12 克鲜条可提供的多糖量,以及在三种温度下随时间的溶出,采用一级动力学和阿伦尼乌斯速率。速率常数和活化能为示意值。

import math

# 1. How much polysaccharide is in a cup? Assumed: fresh stems 80 % water; polysaccharide
#    30 % of dry matter (the Chinese Pharmacopoeia requires at least 25 % in the dried herb).
fresh_g, water_frac, poly_dry = 12.0, 0.80, 0.30
poly_g = fresh_g * (1 - water_frac) * poly_dry
for cup_ml in (150, 250):
    print(f"{fresh_g:.0f} g fresh stem in {cup_ml} mL: up to {poly_g:.2f} g polysaccharide, "
          f"{100 * poly_g / cup_ml:.2f} % if all of it dissolved")

# 2. How fast does it come out? First-order release, X = 1 − exp(−k·t), with the rate rising
#    with temperature (Arrhenius). Illustrative: k = 0.10 per minute at 100 °C, Ea = 40 kJ/mol.
def released(t_min, temp_c, k100=0.10, Ea=40e3):
    k = k100 * math.exp(-Ea / 8.314 * (1 / (temp_c + 273.15) - 1 / 373.15))
    return 1 - math.exp(-k * t_min)

print("\nshare released from crushed stem")
print("minutes    60 °C    80 °C   100 °C")
for t in (5, 10, 20, 40):
    print(f"  {t:3d}     {100 * released(t, 60):5.0f} %  {100 * released(t, 80):5.0f} %  "
          f"{100 * released(t, 100):5.0f} %")
# 12 g fresh stem in 150 mL: up to 0.72 g polysaccharide, 0.48 % if all of it dissolved
# 12 g fresh stem in 250 mL: up to 0.72 g polysaccharide, 0.29 % if all of it dissolved
#
# share released from crushed stem
# minutes    60 °C    80 °C   100 °C
#     5        10 %     21 %     39 %
#    10        19 %     38 %     63 %
#    20        35 %     62 %     86 %
#    40        57 %     85 %     98 %

在这些假设下,一杯中含有零点几克多糖,若全部溶出,浓度约为 0.3%–0.5%。加热使溶出加快数倍:100 °C 时 20 分钟内大部分溶出,60 °C 时只有约三分之一。先把茎压碎或榨汁也有帮助,因为这会破坏组织,缩短长链需要移动的距离。

为什么榨汁后要尽快煮沸?

本章所依据的设想是,鲜榨汁应立即煮沸,理由有三:阻止植物自身的酶切断多糖链,破开细胞壁,以及让长链溶出并展开成浓稠的网络。第二和第三个理由可以从上面的计算得出。第一个理由是合理的,因为榨汁把活组织中彼此隔开的细胞内容物混在一起,而加热能使大多数植物酶失活;但没有找到测量未加热的铁皮石斛鲜汁中多糖降解情况的研究。加热也有代价:长时间煮沸会使多糖链本身断裂,降低黏度。因此,加热多久、在什么温度,是一个开放问题,上面建议的测量可以回答它。

假说 · 尚未验证

尚未确立。 榨汁后在室温下放置两小时再加热的铁皮石斛鲜汁,其多糖分子量和 50 s⁻¹ 下的表观黏度,低于榨汁后十分钟内加热到 95 °C 的鲜汁。该假说预测:延迟加热的样品黏度下降至少 20%,而立即加热能防止这种下降。如果延迟与立即加热的样品相差不到 20%,假说就被推翻。

参考文献

Morris, E. R., A. N. Cutler, S. B. Ross-Murphy, D. A. Rees, and J. Price. 1981. “Concentration and Shear Rate Dependence of Viscosity in Random Coil Polysaccharide Solutions.” Carbohydrate Polymers 1 (1): 5–21.
Steffe, James F. 1996. Rheological Methods in Food Process Engineering. 2nd ed. Freeman Press.

Fan, Y. (2026). Ecological Cultivation, Stress-Induced Polysaccharide Synthesis and Fresh-Extract Rheology of Dendrobium officinale: CAM Photosynthesis, VPD Water Control, Growth-Differentiation Balance and Nocturnal Core-Body-Temperature Regulation [铁皮石斛的生态栽培、逆境多糖合成与鲜汁流变学] (Version 1.0.0). 5D Library. https://doi.org/10.5281/zenodo.23729740 · Licensed under Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0).