響應面法優(yōu)化雪蓮果粗多糖提取工藝的初步研究

食品科學論文編號:SP115  論文字數(shù):8116,頁數(shù):22

目  錄
摘要 I
Abstract II
目  錄 III
1 緒論 1
1.1 雪蓮果的形態(tài)和營養(yǎng)學價值 1
1.2 營養(yǎng)與生理功能 3
1.2.1 低聚果糖 3
1.2.2 膳食纖維 3
1.2.3 抗氧化性 3
1.3 粗多糖提取工藝研究 3
1.4 響應面分析法進行優(yōu)化工藝 5
1.5 研究目的和意義 5
2、實驗部分 6
2.1  材料 6
2.1.1  原料 6
2.1.2  試劑和設備 6
2.2  實驗方法 7
2.2.1  工藝流程 7
2.2.2  雪蓮果粗多糖提取率(得率)的計算 7
2.2.3  熱水浸提工藝條件優(yōu)化 8
3 結果與討論 10
3.1 各個乙醇濃度沉淀之間的比較 10
3.2 雪蓮果粗多糖提取工藝單因子影響研究 10
3.2.1 液料比選擇實驗 10
3.2.2 提取時間選擇實驗 11
3.2.3 提取溫度選擇實驗 12
3.3  響應面分析方案及結果 12
總結與展望 17
致謝 18
參考文獻 19

摘要：多糖具用抗病毒、抗凝血等多種生理活性，本文對雪蓮果中粗多糖的提取條件進行了研究。實驗目的：探索雪蓮果粗多糖熱水浸提的最佳條件。方法：在單因子試驗的基礎上，采用合理的試驗設計方案，應用響應面法（RSM）優(yōu)化雪蓮果粗多糖的提取條件。結果：依據(jù)回歸分析確定粗多糖提取率的影響因子，求得最佳水浸提條件為：提取溫度83.2℃、提取時間3.45h、液料比15.7: 1，粗多糖的最佳提取效率為3.08%。結論：在單因子試驗的基礎上采用響應面法對粗多糖提取條件優(yōu)化合理可行，為提高雪蓮果粗多糖提取率提供理論依據(jù)。
關鍵字：雪蓮果；提取；響應面法；單因素試驗

Abstract: The polysaccharide has a variety of biological activities, such as anticoagulant activities and antiviral activities. In this paper, extraction conditions of yacon polysaccharides were studied. Objective: To optimize the extraction condition for the polysaccharides from yacon. Mehtods: The single factor tests and response surface methodology (RSM) were applied. Overall research was proceeded by rational design. Technological condition parameters were determined according to regression analysis by Minitab. Results: The optimum condition was as follows: extraction temperature was 83.2℃ extraction, duration was 3.45h, water to material ratio was15.7:1. The optimum extracting rate for the polysaccharide was 3.08%. Conclusion: The RSM is for optimum extraction process and it will improve the extraction conditions of polysaccharides.

Key words：Yacon; Extraction; Response surface method; Single-factor test