摘 要本研究以撕裂蜡孔菌菌丝体为原料，对其多糖提取及抗氧化活性进行研究。以水为浸提溶剂，采用响应曲面法优化微波辅助提取方法制备真菌多糖，探索最佳的提取工艺条件。在单因素试验的基础上，采用响应曲面法的中心组合设计，考察分析微波时间、料液比、浸提时间、微波强度和浸提温度5个主要因素对撕裂蜡孔菌多糖提取率的影响，对撕裂蜡孔菌多糖的提取工艺参数进行优化分析。结果显示，撕裂蜡孔菌多糖的单因素最佳微波辅助提取条件为微波时间30s、料液比1:20、浸提时间30min、微波强度480w、浸提温度35℃；响应曲面法分析最佳提取条件为微波时间32。27s、料液比1：24。17、浸提时间36。56min、微波强度480。49w和浸提温度37。89℃，理论多糖提取率为6。523%。撕裂蜡孔菌多糖能够减少脂质过氧化物的形成，有较强的超氧阴离子自由基清除能力，其还原能力在一定范围内与粗提物浓度有一定关系。通过抗氧化能力实验，确定所制的多糖的生物活性，为其实际产品应用提供技术支持。86853

毕业论文关键词：撕裂蜡孔菌；单因素实验；微波辅助提取；体外抗氧化能力；响应曲面法 

Abstract Extraction and antioxidant activities of polysaccharide which came from mycelium of Ceriporia lacerata were studied in this paper。 Using distilled water as extraction solvent, the polysaccharides were extracted through the microwave assisted method and the optimal process conditions were explored by response surface methodology (RSM)。 On the basis of single- factor experiments, Box-benhnken center composite experiment was carried out with five factors including microwave time, solid-liquid ratio, extraction time, microwave and extraction temperature。 Results showed that the optimal single- factors were microwave time 30s, solid-liquid ratio 1:20, extraction time 30 min, microwave power 480w and extraction temperature 35℃。 The theoretical process conditions by RSM analysis were microwave time 32。27s, solid-liquid ratio 1:24。17, extraction time 36。56 min, microwave power 480。49w and extraction temperature 37。89℃。 On this condition the yield of polysaccharide was 6。523%。 Polysaccharide had the ability to reduce the formation of lipid peroxides and scavenge superoxide anion radical。 The reducing ability had relationship to the contraction of polysaccharide。 Biological activity analysis of polysaccharide provided technical support for its practical application。

Key words: Ceriporia lacerata; Single factor experiment;  microwave-assisted extraction; antioxidant activity; Response surface method

目 录

第1章 绪论 1

1。1 多糖 1

1。1。1 多糖的来源 1

1。1。2 多糖的结构 2

1。1。3 多糖的功能 2

1。1。4 多糖的分类 3

1。2 真菌多糖 3

1。2。1 结构 3

1。2。2 功能 4

1。2。3 抗氧化活性 4

1。2。4 研究进展及存在的问题 4

1。3 真菌多糖的提取 5

1。3。1 微波法 5

1。3。2 超声波提取 5

1。4 响应曲面法 6

1。5 真菌多糖研究的目的和意义 6

1。6 本课题研究思路和内容