毕业设计（论文）《酶法辅助超声提取花菇多糖工艺及其抗氧化性研究》.doc

西安XX大学毕业设计 酶法辅助超声提取花菇多糖工艺及其抗氧化性研究 (西安XX大学 xxxxxxxxxxx学院 xxxxxxx专业081班，陕西 西安 710000) 指导老师： [摘要]：本实验研究了酶法辅助超声提取花菇多糖的工艺条件。探讨了料水比、酶解时间、酶解温度、加酶量、超声时间、超声功率对花菇多糖得率的影响，采用蒽酮—硫酸比色法测定多糖含量。通过单因素实验和正交实验得到本次实验的最佳工艺条件为：料液比1:25(w/v)、酶解温度65℃、酶解时间2h、木瓜蛋白酶用量4000u/g、超声功率140W、超声时间35min，在此条件下，花菇多糖的得率达8.37%。此外，还采用Fenton法进行了多糖的抗氧化性研究，IC50为4mg·ml-1，清除羟基自由基(·0H)能力最大可达52.2%。 [关键词]：花菇；多糖；酶法辅助；抗氧化性；木瓜蛋白酶 Study on Extraction of Polysaccharide from Colored Mushroom by Enzymatic-Assisted Ultrasonic Method and Antioxidant Activity GAO Xiao-dong （Grade08,Class1,XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX, Xi’an University of xxxxxxxxx, Xi’an 710000, Shaanxi） Tutor: ZHANG Chen-dong Abstract: The technological conditions of polysaccharide extraction from colored mushroom by enzymatic-assisted ultrasonic methods were investigated. The effects of material-water ratio, enzymolysis time, enzymolysis temperature, enzyme dosage, ultrasonic time, ultrasonic power on the extraction rate of colored mushroom polysaccharide were analyzed, and the content was determined by anthrone-vitriol colorimetry. The optimal technological condition was found as follows: material-water ratio 1:25, enzymolysis temperature 60℃, enzymolysis time 2h, papain concentration 4000u/g, ultrasonic power 140W, ultrasonic time 35min. Under these conditions, the extraction rate of polysaccharide could amount to 8.37%. In addition, the polysaccharide antioxidant was studied by Fenton method. IC50 was 4 mg·ml-1. Scavenging activities on the on hydroxyl free radicals was up to 52.2%. Key words: Colored mushroom; Polysaccharide; Enzymatic-assisted; Antioxidant; Papain 目录 TOC \o 1-4 \h \z \u 引言 1 1概述 1 1.1多糖 1 1.2多糖的提取 1 1.2.1溶剂提取法 2 1.2.2酸提法 2 1.2.3碱提法 2 1.2.4酶提法 2 1.2.5超声提取 2 1.3多糖抗氧化研究 2 1.3.1研究现状 2 1.3.2多糖抗氧化作用机理 3 2实验方案与原理 3 2.1方案设计 3 2.1.1单因素实验 3 2.1.2正交实验 3 2.1.3验证性实验 3 2.2实验原理 3 2.2.1酶法提取 3 2.2.2超声波提取原理： 3 2.2.3蒽酮-浓硫酸比色法与苯酚-浓硫酸比色法反应机理 4 2.2.4多糖抗氧化活性测定方法 4 3材料与方法 4 3.1实验材料