毕业论文移动版

摘 要：以牛蒡根茎做原料，加水做液体培养基，用灵芝为菌种，对牛蒡多糖和黄酮生物转化条件进行优化。通过浓度梯度试验，得出最适合菌种转化的牛蒡浓度为8%，再通过单因子及响应面优化分析得出最优的发酵转化条件：葡萄糖浓度7%、淀粉浓度1%、硫酸铵浓度0.5%，在该发酵转化条件下，牛蒡黄酮的转化率达到达到183mg/L，比未优化提高约70mg/L；葡萄糖浓度7%、淀粉浓度5%、硫酸铵0.3%，在该发酵转化条件下，多糖的转化率达到1.28g/L，比未优化提高0.4g/L。  57849

毕业论文关键词：牛蒡；黄酮；多糖；转化 

Abstract：Selecting rhizome of burdock as raw material and water as liquid medium, the biotransformation of polysaccharide and flavonoids in burdock was proceeded and optimized with the strain of Ganoderma lucidum. By using concentration gradient method, 8% of the burdock appeared to be the best concentration for biotransformation. Then, integrating analysis of single factor and response surface methodology, the optimum fermentation conditions for transformation were obtained as follows: under the conditions where the concentrations of glucose, starch and ammonia sulfate were 7%, 1% and 0.5%, respectively, the conversion of flavonoids in burdock was up to 183 mg/L, increased by 70 mg/L in comparison to the control; under the conditions where concentrations of glucose, starch and ammonia sulfate were 7%, 5% and 0.3%, respectively, the conversion of polysaccharide was up to 1.28 g/L and increased by 0.4 g/L, compared with sample that was not optimized.

Keywords：Burdock, Flavonoids, Polysaccharide, Transformed 

1 前言 5

1.1 牛蒡的药用价值 5

1.2 牛蒡的食用价值 5

1.3 牛蒡的生长特性 6

1.4 响应面分析法与正交设计发区别 7

1.5 论文的研究思路 7

2 材料与方法 8

2.1 材料 8

2.1.1 菌种 8

2.1.2 牛蒡 8

2.1.3 试剂 8

2.1.4 仪器 8

2.2 方法 8

2.2.1 选取最适生长浓度 8

2.2.2 单因素优化条件浓度的筛选 8

2.2.3 芦丁标准曲线的绘制 9

2.2.4 黄酮含量的测定 9

2.2.5 多糖样品液的制 9

2.2.6 5%苯酚试剂的配制 10

2.2.7 标准葡萄糖溶液的配置 10

2.2.8 葡萄糖标准曲线的绘制 10

2.2.9 多糖含量的测定 10

3 结果与分析 11

3.1 牛蒡发酵转化获取牛蒡黄酮的研究 11

3.1.1 不同牛蒡浓度对黄酮转化的影响 11

3.1.2葡萄糖浓度对黄酮转化的影响 11

3.1.3 淀粉浓度对黄酮转化的影响 12

3.1.4 硫酸铵浓度对黄酮转化的影响 12

3.1.5 响应面优化 13

3.2 牛蒡发酵转化获取牛蒡多糖的研究 (责任编辑：qin)