摘要:莜麦作为我国古老的农作物之一，含有丰富的营养物质。本课题研究从莜麦中提取功能性成分-水溶性β-葡聚糖、黄酮类物质以及蛋白质的影响因素、含量测定和最佳提取工艺的条件。以超声波辅助的方式用热碱水法提取β-葡聚糖，通过正交实验得到提取时较为适宜的条件为:料液比1:15、pH7.5、提取温度45℃，β-葡聚糖含量为922.62ug/mL，得率为1.9%；以超声波辅助的方式用乙醇提取黄酮类物质，通过正交实验得到提取时较为适宜的条件为:料液比1:7、提取温度55℃、提取时间35分钟，黄酮类物质含量为0.16mg/mL；以超声波辅助的方式用碱溶酸沉法提取蛋白质，通过正交实验得到提取时较为适宜的条件为:料液比1:15、pH10、提取温度40℃，蛋白质含量为3551.37ug/mL，得率为5.4%。29172
毕业论文关键词:莜麦；水溶性β-葡聚糖；黄酮类物质；蛋白质；超声波
Extraction of the functional components in Naked Oat
Abstract:Naked Oat is one of the oldest crops in our country, it is rich in nutrients. At present, the domestic extraction process for Naked Oat more research abroad, mainly in Naked Oat have been widely explored in terms of the use of open food. The topic to study functional ingredients extracted from Naked Oat - the water-soluble β- glucans, factors flavonoids and protein determination and the optimum extraction conditions. Ultrasonically assisted to extract β- glucan with hot lye method, when the extract obtained by orthogonal experiment more appropriate conditions for: solid-liquid ratio 1: 15, pH7.5, extraction temperature 45 ℃, β- dextran sugar content was 922.62ug / mL, yield 1.9%;Ultrasonically assisted to extract flavonoids with ethanol, more appropriate time to give extract by orthogonal experiment as follows: solid-liquid ratio of 1: 7, temperature 55 ℃, extraction time of 35 minutes, the content of flavonoids was 0.16mg / mL; Ultrasonically assisted to extract the protein with an alkali solution and acid, more appropriate time to give extract by orthogonal experiment as follows: solid-liquid ratio 1: 15, pH10, extraction temperature 40 ℃, the protein content of 3551.37ug / mL, was rate of 5.4%.
KeyWords:Naked Oat; water-soluble β- glucan; flavonoid; protein; the ultrasonic wave
目 录
1 绪论1
1.1 本课题的国内外研究进展 1
1.2 本课题的研究内容、目的及意义 4
1.2.1 莜麦中的主要成分4
1.2.2 莜麦中主要功能性物质的价值5
2 材料与方法8
2.1 实验材料 8
2.1.1 材料试剂8
2.1.2 仪器设备8
2.2 分析方法 8
2.2.1 刚果红法测定β-葡聚糖的含量8
2.2.2 芦丁法测定黄酮类物质的含量9
2.2.3 考马斯亮蓝法测定蛋白质的含量10
2.2.4 β-葡聚糖成品的提取11
2.2.5 蛋白质成品的提取11
2.3 实验方法 12
2.3.1 热碱水法提取β-葡聚糖12
2.3.2 乙醇法提取黄酮类物质13
2.3.3 碱溶酸沉法提取蛋白质14
3 结果与讨论16
3.1 热碱水法提取β-葡聚糖16
3.1.1 热碱水法提取β-葡聚糖的单因素实验16
3.1.2 热碱水法提取β-葡聚糖的正交实验20
3.1.3 热碱水法提取β-葡聚糖的验证实验及大批量提取实验20
3.2 乙醇法提取黄酮类物质21
3.2.1 乙醇法提取黄酮类物质的单因素实验21
3.2.2 乙醇法提取黄酮类物质的正交实验24
3.2.3 乙醇法提取黄酮类物质的验证实验25
3.3 碱溶酸沉法提取蛋白质25
3.3.1 碱溶酸沉法提取蛋白质的单因素实验25
3.3.2 碱溶酸沉法提取蛋白质的正交实验29 莜麦中功能性成分的提取:http://www.youerw.com/shiping/lunwen_24297.html