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摘要火龙果皮中富含丰富的多酚物质，但是日常生活中经常被丢弃，十分浪费，为从火龙果皮中提取具有生理活性的多酚物质，本论文在单因素试验的基础上，采用响应曲面法优化微波辅助提取火龙果皮多酚的工艺，建立该工艺的二次多项数学模型，研究微波功率、提取时间、乙醇体积分数、料液比和提取温度5个因素及其交互作用对提取工艺的影响。试验结果表明各因素对火龙果皮中多酚得率的影响次序依次是乙醇体积分数、料液比、微波功率、提取温度、提取时间。微波辅助提取的最佳工艺条件是微波功率400W、提取时间26min、乙醇体积分数65%、料液比35g/mL、温度40℃，多酚得率达481.9mg/100g干粉。47175
毕业论文关键词：火龙果；多酚；微波提取；响应曲面
Abstract Pitaya peel rich in polyphenols, but in daily life they are often discarded, very wasteful, as extraction of polyphenols from pitaya peel with physiological activity, this paper on the basis of single factor experiment, adopting the optimization process from pitaya peel polyphenol extraction assisted with microwave response surface method, establishing two order polynomial mathematics model, study the influence of microwave power, extraction time, ethanol concentration, solid-liquid ratio and extracting temperature 5 factors and their interactions on the extraction process. The test results show that the sequence of the factors on the yield of polyphenol pitaya peel is the volume fraction of ethanol > ratio of material to liquid > microwave power > extraction temperature > extracting time. The optimum conditions of the microwave assisted extraction is the microwave power 400W, extraction time 26min, ethanol concentration 65%, ratio of solid to liquid 35g/mL, temperature 40℃, the extraction rate is 481.9mg/100g powder.
Keywords: pitaya; polyphenols;microwave extraction; response surface method
目 录
第一章 前言
1.1火龙果简介·6
1.2火龙果的营养成分·6
1.3火龙果的活性成分及其功能6
1.4火龙果皮的利用现状6
1.5多酚类化合物及功能7
1.6多酚提取的主要方法7
1.6.1超声辅助提取技术7
1.6.2超临界流体萃取技术··7
1.6.3酶辅助提取技术·7
1.6.4微波提取技术··7
1.6.5膜提取技术7
1.7微波提取技术的优点7
第二章 材料与方法
2.1实验材料··7
2.2主要试剂与仪器··7
2.3试验方法··7
2.3.1多酚提取·7
2.3.2总酚含量测定采用Folin phenol比色法测定 7
2.3.3单因素试验7
2.3.3.1乙醇浓度对多酚含量的影响·8
2.3.3.2提取时间对多酚含量的影响·8
2.3.3.3提取温度对多酚含量的影响·8
2.3.3.4微波功率对多酚含量的影响·8
2.3.3.5料液比对多酚含量的影响··8
2.4结果与分析·8
2.4.1总酚含量测定标准曲线·8
2.4.2单因素试验9
2.4.2.1乙醇浓度对多酚含量的影响·9
2.4.2.2提取时间对多酚含量的影响·10
2.4.2.3提取温度对多酚含量的影响·10
2.4.2.4微波功率对多酚含量的影响·10
2.4.2.5料液比对多酚含量的影响··11
第三章 响应面优化实验
3.1模型建立与显著性检验 ·12
3.2因子之间交互作用·16
3.3最优工艺参数及验证试验·16
第四章 结论与讨论
4.1结论·17
4.2讨论·17
致谢17