超声提取草莓茎叶中原花青素的工艺研究毕业论文论文报告.doc

****大学本科毕业论文 超声提取草莓茎叶中原花青素的工艺研究 学生姓名 院系名称 专业名称 班 级 学 号 指导教师 ****大学教务处 二〇一四年五月超声提取草莓茎叶中原花青素的工艺研究 *****专业 指导教师：*** 作者:**** 摘 要：草莓茎叶中原花青素。在单因素试验的基础上，采用L8(27)正交优化试验，对提取工艺进行了优化： 提取次数 乙醇浓度 料液比温度提取时间；超声波提取法的适宜提取条件为：乙醇浓度40%、提取时间15min、提取温度30℃、料液比1:15、提取次数3次，原花青素的得率最高。草莓茎叶中草莓茎叶 关键词：草莓茎叶超声提取原花青素正交 Study on Extraction of Procyanidins from Strawberry Stem and Leaves with Ultrasonic Major: biotechnology Written by Liu Houlu Supevrised by Prof.Zhang Xiaoyu Abstract: To study the extraction conditions for procyanidine from Strawberry stem and leaves. Methods Effects of solid-liquid ratio, ethanol concentration, extraction times, extraction time and temperature on the content of procyanidine were studied by single factor test. Based on the single factor test, extraction technology was optimized by L8(27) orthogonal test. Results The influence factors of on the extraction rate of procyanidine were as follows: extraction times ethanol concentration solid-liquid ratio extraction temperature extraction time. The optimum conditions were as follows: the ethanol concentration was 40%, solid-liquid ratio was 1: 15, extraction temperature was at 30℃, extracted for 15min and each for 3 times.Conclusion The optimal condition was obtained for the ultrasonic extraction of procyanidine,which provided references for the development and utilization of Strawberry stem and leaves. Key words: Strawberry; Stem and leaf; Ultrasonic extraction; Procyanidine; Orthogonal test 目录 摘 要 I Abstract I 第一章 文献综述 1 1草莓概述 1 1.1草莓种属及分布 1 1.2草莓植物生物特征 1 1.3草莓种植现状 1 1.3.1草莓种植方式 1 1.3.2草莓种植规模 2 2 草莓植物有效成分研究现状 2 3原花青素概念、活性概述 3 3.1原花青素结构及分布 3 3.2原花青素的理化性质 3 3.3原花青素的生物学作用 4 3.3.1 抗氧化抗衰老 4 3.3.2抗突变、抗癌变 4 3.3.3抗炎活性 5 3.3.4抗菌、抗病毒 5 3.3.5其他生物学活性 5 4 原花青素提取方法 5 4.1 有机溶剂提取 6 4.2 微波辅助提取法 6 4.3 酶辅助提取法 6 4.4 超声波辅助提取 6 5 论文背景及意义 7 第二章 超声提取草莓茎叶中原花青素的工艺研究 8 1实验材料、试剂与设备 8 1.1实验材料 8 1.2实验试剂 8 1.3实验设备 8 2实验方法 8 2.1 标准曲线建立方法 8 2. 2 样品测定 8 2.3单因素试验 9 2.3.1