灵芝子实体多糖的提取工艺的优化与表征

摘要：本研究采用两种灵芝子实体，分别为“沪农灵芝一号”和“龙芝一号”灵芝。以热水浸提法提取灵芝子实体多糖，采用硫酸—苯酚法以及DNS 法测定提取液中的灵芝子实体多糖含量。设计单因素实验考察提取条件和醇沉条件对多糖提取率的影响，并采用正交法优化提取工艺。结果显示，沪农子实体多糖最优提取条件为：提取温度为 95℃；提取时间为 4.5h；料液比为1:45；乙醇浓度为 95%；体积比为5.5 倍；醇沉时间为3h。龙芝一号的最优提取条件为：提取温度为 90℃；提取时间为3h；料液比为 1:45；乙醇浓度为95%；体积比为 4倍；醇沉时间为 3.5h。并且测定了灵芝子实体多糖的理化性质、抗氧化性质以及进行了高速液相和红外光谱的分析。57160
毕业论文关键词：灵芝子实体多糖；提取优化；抗氧化；高速液相；红外
Optimization of Ganoderma lucidum fruit body polysaccharidesextraction process and characterized
Abstract：This study used two kinds of fruiting body of ganoderma lucidum, respectively, "HuNong ganoderma lucidum, and" Long Zhi number one ". Ganoderma lucidum fruit bodypolysaccharides is extracted by hot water extraction, by using sulfuric acid-phenol method andDNS method to determine the content of ganoderma lucidum fruit body polysaccharides .Design of single factor experiment investigation extraction condition and ethanol precipitationconditions influence on polysaccharide extraction yield, and the extraction process wasoptimized by using orthogonal method. According to the results,the optimal condition of HuNong fruit body Polysaccharide for extraction temperature is 95 ℃;Time of 4.5 h;Materialliquid ratio for1:45;Ethanol concentration is 95%;The volume ratio of 5.5 times; Ethanolprecipitation for 3 h. The optimal extraction conditions for Long Zhi: extraction temperature is90 ℃;Extracting time is 3 h;Material liquid ratio for 1:45;Ethanol concentration is 95%;Volumeratio is 4 times; Ethanol precipitation time of 3.5 h. The physical and chemical properties, theantioxidant properties of ganoderma lucidum fruit body polysaccharides were determinedmeanwhile HPLC and IR were analyzed.
KeyWords：Ganoderma lucidum fruit body polysaccharides；optimization of extraction； antioxidant；HPLC；IR

1 绪论·· - 1 -

1.1 灵芝多糖的简介··· - 1 -

1.1.1 灵芝多糖的结构·· - 1 -

1.1.2 灵芝多糖的性质·· - 1 -

1.2 国内外对灵芝子实体多糖提取的研究· - 1 -

1.3 本课题的研究内容、目的及意义 - 2 -

1.3.1 本课题的研究内容···- 2 -

1.3.2 本课题研究的目的和意义·- 4 -

2 材料与方法 - 4 -

2.1 实验原料· - 4 -

2.1.1 实验试剂 - 4 -

2.1.2 实验器材 - 4 -

2.2 检测方法· - 5 -

2.2.1 苯酚-硫酸法测总糖· - 5 -

2.2.2 DNS 法测还原糖··· - 5 -

2.2.3 红外光谱分析· - 5 -

2.2.4 高速液相色谱分析···- 5 -

2.2.5 理化性质的测定·· - 6 -

2.2.6 对 DPPH自由基清除能力的测定 - 6 -

2.3 实验方法· - 6 -

2.3.1 单因素实验·- 6 -

2.3.2 正交实验 - 7 -

3 结果与讨论 - 8 -

3.1 标准曲线· - 8 -

3.1.1 苯酚—硫酸法测总糖含量标准曲线··· - 8 -

3.1.2 DNS 比色法标准曲线 - 9 -

3.2 单因素实验结果分析·- 9 -

3.2.1 提取温度对多糖含量的影响· - 9 -

3.2.2 提取时间对多糖含量的影响 - 11 -

3.2.3 料液比对多糖含量的影响··· - 12 - 灵芝子实体多糖的提取工艺的优化与表征:http://www.youerw.com/shengwu/lunwen_61747.html