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摘要：本实验研究莜麦淀粉的提取工艺，在学校实验室进行，运用正交实验和单因数实验，采用稀碱法提取莜麦淀粉，绘制表格画图直观的确定实验最优条件，再测定其蓝值和糊化特性等理化特性。并且将莜麦炒熟，进行同样的研究做对比实验。结果表明，莜麦淀粉提取的实验室最佳提取条件为料液比1：13，提取温度50℃，提取时间90min，提取的pH为9.0，在该条件下莜麦淀粉的提取率为74.93%,炒熟的莜麦实验室最佳提取条件为1：17，pH为9.5，提取温度45℃，提取时间60min，在该条件下的提取率为55.68%，对两者理化特性研究比较，莜麦淀粉的蓝值，溶解度和膨胀度都较高，而炒熟莜麦淀粉的蓝值，溶解度和膨胀度都低于未炒熟的莜麦淀粉。两者的透光率相近。47025
毕业论文关键词： 单因素；稀碱法；淀粉；蓝值；溶解度
The extraction process of oat starch
Abstract：The experimental study on the extraction technology of oat starch,it is in the school laboratory. By using orthogonal experiment and single factor experiment and the oat starch by alkali extraction.Drawing form drawing intuitive to determine the optimal conditions for the experiment. The physicochemical properties such as blue value and pasting properties were determined.Naked oats fry for the same research experiment. The results showed that the starch extraction of naked oats laboratory optimum extraction conditions of solid-liquid ratio of 1:13, extraction temperature of 50℃ , extraction time was 90min, extraction pH 9.0, in the condition of oat starch extraction rate was 74.93%. The optimum extraction conditions of laboratory fried cooked oat was 1:17, pH was 9.5, extraction temperature 45, extraction time 60min, under this condition the extraction rate was 55.68%. A comparative study on physical and chemical characteristics of the both.Naked oats starch blue value, solubility and swelling power of the higher, and fried cooked oat starch blue value, solubility and swelling power are lower than fried naked oats starch.The transmittance of the both is similar.
Key words: Single factor；Dilute alkali method；Starch；Blue value；Solubility
目 录
1. 绪论 1
1.1 概述 1
1.1.1 莜麦的介绍 1
1.1.2莜麦淀粉的国内外研究状况 2
1.2莜麦淀粉的发展前景及存在问题 5
1.3本课题的研究目的和意义 5
1.4本课题的主要研究内容 5
2. 材料与方法 6
2.1 实验材料、试剂的准备和配置方法 6
2.1.1 实验材料 6
2.1.2 实验试剂的准备和配置方法 6
2.2仪器与设备 6
2.3数据测定方法 7
2.3.1 pH值的测定 7
2.3.2淀粉含量的测定 7
2.4 实验方法 8
2.4.1莜麦粉（或炒制莜麦粉）的制备 8
2.4.2莜麦淀粉（或炒制莜麦淀粉）的提取 8
2.5莜麦淀粉的单因素工艺优化 9
2.5.1料液比对莜麦淀粉提取率的影响影响 9
2.5.2 pH 值对莜麦淀粉提取率的影响 9