毕业论文移动版

摘 要：主要目的：优化麸皮多糖的提取工艺。实验方法：在单因素实验基础上,用热水浸提法以及Box-Behnken设计方法，研究水提温度、时间、料液比这三个因素以及它们的交互作用对麸皮多糖得率的影响。另外用Design Expert软件和响应面分析结合的方法，得到回归方程的预测模型和可信度。结果：在所设定的各个实验范围内，三个因素对麸皮多糖得率的影响程度由大到小依次是提取温度、提取时间、料液比，并分析得到了最佳的提取条件：温度100 °C，料液比1:30，水提时间5 h，麸皮多糖含量的预测值为220.044 mg/g，上述最佳条件微调后进行验证试验，测得麸皮多糖含量为222.696 mg/g。结论：用响应面法优化提取工艺，提高了多糖提取的得率。66655

毕业论文关键字：小麦麸皮，多糖，提取，响应面分析

Abstract：Objective: To optimize the extraction condition for the polysaccharides from wheat bran. Method: Using extraction with hot water and based on the single-factor experiments the effects of extraction temperature, the solid to liquid ratio, extraction time and their interaction on extraction rate were studied by Box-Behnke design. The predictive model and reliability were developed by Design Expert software and response surface analysis. Results:Within the tested ranges, the impact of three process parameters on extraction yield of polysaccharides from big to small were temperature, time and solid-to-liquid ratio. The optimal extraction conditions were achieved and listed as follows:extraction temperature 100 °C, extraction time 5 h, solid-to-liquid ratio 1:30. Under the optimum conditions, the extraction yield of mycelium polysaccharide from wheat bran reached 222.696 mg/g while the prdicted one was 220.044 mg/g. Conclusion:The response surface optimized condition for extraction polysaccharides improved extraction efficiency, suggesting which is suitable for the extraction of polysaccharides from wheat bran because of its reliability and briefness.

Keywords: wheat bran, polysaccharides, extraction, response surface analysis 

目 录

1 前言 5

1.1 小麦麸皮的应用 5

1.1.1 小麦麸皮膳食纤维在食品中的应用 5

1.2 多糖的活性研究进展 6

1.2.1 抗肿瘤活性 6

1.2.2 免疫促进作用 6

1.2.3 降血糖活性 7

1.2.4 抗病毒活性 7

1.2.5 抗氧化作用 7

1.2.6 抗炎作用 7

1.2.7 抗衰老作用 8

1.2.8 其他药理作用 8

1.3 麸皮多糖的研究进展 8

1.4 麸皮多糖的提取 8

2 实验方法 9

2.1 实验材料与仪器 9

2.1.1 实验材料 9

2.1.2 实验仪器 9

2.2 样品溶液的制备 9

2.3 葡萄糖标准曲线的绘制 10

2.3.1 苯酚测葡萄糖标准溶液 10

2.3.2 DNS测葡萄糖标准溶液 10

2.4 样品多糖含量的测定 10

2.4.1 样品总糖含量的测定 (责任编辑：qin)