菊苣根中多糖的提取工艺毕业论文.docVIP

长春工业大学学士毕业论文PAGE PAGE 10摘 要本论文以菊苣根为原料，经过浸提、离心、过滤、除蛋白、浓缩、醇沉等工艺制备菊苣根多糖，试验分析比较了热水浴浸提法、醇浴浸提法、超声波水提法和超声波醇提法四种方法对菊苣根多糖的提取效果，并以菊苣根多糖提取率为考察对象，通过单因素试验分析，考察了提取温度、时间、料液比对多糖提取率的影响，确定Sevag法除蛋白中氯仿：正丁醇的最佳比例为3:1（v：v），醇沉时料液比为2：1（v：v），通过L9(34) 正交实验，确定热水浴浸提法提取菊苣根多糖的最佳工艺条件为：提取温度为80℃，料液比1:20，提取时间为8h，在此最优条件下，菊苣根多糖的提取率达到6.426%。方法学考察表明，苯酚硫酸法在测定菊苣根多糖含量时，方法简便，结果准确，重现性好，稳定性好。关键词：菊苣根多糖；热水浴浸提法；提取工艺；正交试验Abstract Chicory, the paper as raw material, after extraction, centrifugation and filtration, the preparation of chicory root polysaccharide in addition to protein concentration, and alcohol precipitation process, test analysis and comparison of the hot water bath extraction, alcohol bath extraction, ultrasonic water extraction and ultrasonic ethanol extraction four methods the effect of the extract of chicory root polysaccharide, polysaccharides, and chicory root extract was investigated object by single factor test analysis, the effects of extraction temperature, time, solid-liquid ratio of polysaccharide extraction rate to determine the Sevag method in addition to protein chloroform: butanol ratio of 3:1 (v: v), and alcohol precipitation of solid to liquid ratio of 2:1 (v: v), L9(34)orthogonal experiments to determine the optimum conditions for extraction of the hot water bath polysaccharide extract of chicory root as follows: extraction temperature of 80 ° C, the ratio 1:20, extraction time of 8h, the optimal conditions, the polysaccharide of chicory root extract rate of 6.006%. Methodological study showed that the phenol sulfuric acid method in the determination of Chicory root polysaccharide content, the method is simple, accurate with good reproducibility, good stability.Key words: Chicory root polysaccharide；polysoccharide；extract；orthogonal test；目 录 TOC \o 1-3 \h \z \u HYPERLINK \l _Toc327685107 摘 要 PAGEREF _Toc327685107 \h I HYPERLINK \l _Toc327685109 Abstract PAGEREF _Toc327685109 \h II HYPERLINK \l _Toc327685110 第一章 前 言 PAGEREF _Toc327685110 \h 1 HYPERLINK \l _Toc327685112