摘要： 本文探讨了以银耳多糖为实验对象的多种提取方法，包括热水浸提法、酶解法提取、碱浸提法、微波辅助提取法等。其中传统热水提取法的最佳工艺条件为提取温度 90℃，料液比 1:60,提取时间 4h，在此条件下银耳多糖的提取率为7.8%; 酶解法提取银耳多糖的最佳复合酶配比为中性蛋白酶2.0%、纤维素酶2.0%、果胶酶1.0%，其中酶解法的最佳工艺条件: pH为4.5, 提取温度为 40℃, 处理时间 90min,在此条件下在此条件下银耳多糖的提取率为11.46%。碱浸提法的最佳工艺条件：提取温度为80℃，提取时间为2h，NaOH浓度为0.4moL/L，在此条件下银耳多糖的提取率为9.21%。微波辅助提取的平均多糖得率为9.10%，比用传统热水浸提方法高16.7%，可见微波辅助提取有利于提高银耳多糖得率。酶提取法的多糖得率最高，可达11.46%，而且酶法提取温度低，提取时间短,因此酶解法为最佳提取方法。48900

毕业论文关键词:银耳；多糖；热水浸提；酶解；

The optimum extraction technology of Tremella Polysaccharide

Abstract：This paper discusses the tremella fuciformis polysaccharide as the experimental object extraction methods, including hot water extraction, enzymatic extraction, alkali extraction, microwave assisted extraction method. Which traditional hot water extraction method is the optimum conditions of extraction temperature of 90 ℃, solid to liquid ratio 1:60, extraction time 4h, under these conditions, the TP sugar extraction rate of 7.8%; enzymatic extraction of Polysaccharides from Tremella fuciformis Berk the best ratio of compound enzymes for neutral protease 2.0%, cellulase 2.0%, fruit glue enzyme 1.0%, which the optimum conditions of enzymatic hydrolysis pH is 4.5, the extraction temperature is 40 ℃, processing time 90min, under these conditions, under these conditions, the TP of sugar extraction rate was 11.46%. Alkali extraction optimum conditions: extraction temperature is 80 ℃, the extraction time was 2h, NaOH concentration of 0.4mol/l, under these conditions, the TP of sugar extraction rate was 9.21%. The rate of 9.1%, compared with tradit ional hot water extraction method of 16.7% higher, the visible microwave assisted extraction to improve yield of Tremella Polysaccharides microwave assisted extraction of average polysaccharide was. The polysaccharide yield of enzyme extraction method was the highest, up to 11.46%, and the extraction temperature was low, the extraction time was short, so the enzymatic hydrolysis method was the best extraction method.

Key Words：Tremella ；Polysaccharide ；Hot water extraction ；Enzymatic hydrolysis；

目      录

1  前言 1

1.1 多糖的结构性质与活性 1

1.1.1 多糖的结构性质 1

1.1.2 多糖的活性 2

1.2 银耳多糖及其功能 2

1.2.1 银耳多糖 2

1.2.2 银耳多糖的功效 3

1.3 国内外研究进展 3

1.4 本课题研究目的及意义 4

2 实验部分 5

2.1 实验材料 5

2.2 实验试剂 5

2.3 实验仪器设备 5

2.4 实验方法 6

2.4.1 银耳粗多糖的提取 6

2.4.2 去除粗多糖中的蛋白质 6

2.4.3 热水浸提法最佳工艺条件探究