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摘要：本课题针对车前富含多糖的特点，以蒽酮-硫酸法进行吸光度的测定，以多糖得率为考察指标，探讨了微波加热法提取车前子多糖的工艺条件，在此基础上研究了提高车前子多糖得率的正交优化条件，并采用最优工艺条件对北美车前子多糖进行提取，与其他三种样品进行比较，最后将车前子多糖添加至饮料制作配方中并进行感官评定。研究结果表明：微波加热法提取车前子多糖的最优工艺条件为：在95s的微波时间下，固液比为1:15，微波强度为60%（480W），此条件下，车前子多糖提取率可达2.21%。采用此最优工艺条件，对四种样品进行多糖提取，结果表明原产北美车前子含有丰富的多糖，本土车前子中多糖含量次之，本土北美车前子中多糖含量最低。将提取的多糖物质添加到软饮料中，结果表明：粗多糖含量5mg，白砂糖添加量为3g，柠檬酸添加量为0.10g，水添加量为100g时，此饮料的口感、滋、香气、色泽和组织形态最佳。24244
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毕业论文关键词： 车前子多糖，提取，饮料配方
Study on Extraction of polysaccharide in Plantago asiatica L. and its application in soft drinks
Abstract：This paper focuses on the characteristics of Plantago asiatica L. is rich in polysaccharides, determining of the absorbance by the anthrone-sulfuric acid method, taking polysaccharide extract rate as the index, discussing the process conditions of the effects of microwave heating method to extract polysaccharides in P. asiatica L. Based on this study, improving the orthogonal condition of Plantago polysaccharides extract rate, and using the optimum process conditions on the Plantago virginica L., and compared with the other three samples. Finally adding Plantago polysaccharides to soft drinks and doing sensory evaluation. The results show that: the optimum process conditions of the effects of microwave heating method to extract Plantago polysaccharides are :microwave time 95s, solid-liquid ratio 1:15, microwave intensity 60%, under these conditions, Plantago polysaccharides extraction rate reaches 2.21%.Using the optimum process conditions on the four samples, and the results show that: native P. virginica L. is rich in polysaccharides, P. asiatica L. is followed by, P. virginica L. grew in the China is the lowest. Adding the polysaccharide extraction to soft drinks, the results show that: the amount of Plantago polysaccharides 5mg，sugar 3g, citric acid 0.10g, water 100g, the taste, flavor, aroma, color and morphology of the soft drinks is the best.
Keywords：Plantago polysaccharide；extraction；drink recipes
目录
1 绪论 1
1.1 车前应用状况 1
1.2 车前子的应用 1
1.3 多糖提取技术的研究 2
1.3.1 溶剂浸提法 2
1.3.2 酶法 3
1.3.3 超声辅助提取法 3
1.3.4 微波提取法 3
1.4 多糖测定方法的研究 4
1.4.1 分子光谱法 5
1.4.2 色谱分析法 6
1.4.3 电化学分析法 6
1.4.4 生物传感器法 6
1.5 本课题研究的目的和意义 6
2 材料与方法 7
2.1 实验材料 8
2.2 实验试剂 8
2.3 实验仪器设备 8
2.4 实验方法 9
2.4.1 车前子多糖分析测定的方法 9
2.4.2 车前子多糖提取的方法 9
2.4.3 微波提取的单因素试验和正交设计及试验 10
2.4.4 本土与北美车前子的比较试验 10
2.4.5车前子软饮料的研发 10
2.4.6 软饮料基本配方的改善 10