荞麦中多糖的提取大论文.docVIP

吉林化工学院学士学位毕业论文 PAGE PAGE 27 吉林化工学院毕业论文 摘 要 荞麦，是蓼科荞麦属的植物，普通荞麦和同属的苦荞麦（F. tartaricum Gaertn）、金荞麦（F. cymosum L.）都可以作为粮食，但荞麦和其他粮食作物不同，不属于禾本科，是一种双子叶植物。荞麦是人们主要粮食品之一，原产于中国北方地区。古代由中国经朝鲜传入日本，现今荞麦及荞麦面条在日本十分流行。因此，荞麦中的有效成分葡萄糖含量的测定及提取工艺条件成为研究的关键。 本文采用水提法对荞麦中多糖的提取工艺进行了研究。首先采用四个不同因素即：醇沉浓度、水提时间、液料比，提取次数进行单因素探索实验，利用紫外分光光度法分析了荞麦中多糖含量，并进行方法学研究。通过正交实验设计对以上四个因素条件进行优化，以荞麦中提取出的多糖含量为指标,确定荞麦中多糖提取的最佳提取条件是：醇沉浓度60%；液料比1：15；提取时间2h；提取次数3次。 关键词：荞麦 多糖 水提醇沉 正交实验 Abstract Buckwheat, is polygonaceae buckwheat plants of the genus, common buckwheat and belong to the bitter buckwheat (F. Tartaricum Gaertn), gold buckwheat (F. Cymosum l.) can be as food, but buckwheat and other food crops, do not belong to different grass, is a kind of dicotyledonous plants.Buckwheat is one of the main food for peopel originating in China to the north. By the ancient Chinese north Korea into Japan, buckwheat and buckwheat noodles today is very popular in Japan. Therefore, the effective ingredient buckwheat determination of glucose levels and extraction technology conditions to become the key. In this article, the water formulation of buckwheat polysaccharides extract technology. The first four different factors : alcohol concentration, extraction time, proportion of water and buckwater, extraction times than single factor experiment, explore using ultraviolet spectrophotometry analyzes the contents of polysaccharide in buckwheat, and research methodology. Through orthogonal experiment design to the above four factors conditions, to optimize buckwheat from the extracted polysaccharide is index,confirm buckwheat polysaccharide in the best extraction extraction condition is，alcohol heavy concentration 60%; proportion of water and buckwater 1:15; extracting time 2 h; extraction times 3 times. Key words: Buckwheat polysaccharide water extraction and alcohol sink the orthogonal experiment 目 录 TOC \o 1-3 \h \z \u 摘 要 I Abstract II 目 录 I 1 绪论 1 1.1 项目的目的意义 1 1.2 课题背景 1 1.3 有关荞麦的文献综述 2