响应面法优化雪莲果粗多糖提取工艺的初步研究

食品科学论文编号:SP115  论文字数:8116,页数:22

目  录
摘要 I
Abstract II
目  录 III
1 绪论 1
1.1 雪莲果的形态和营养学价值 1
1.2 营养与生理功能 3
1.2.1 低聚果糖 3
1.2.2 膳食纤维 3
1.2.3 抗氧化性 3
1.3 粗多糖提取工艺研究 3
1.4 响应面分析法进行优化工艺 5
1.5 研究目的和意义 5
2、实验部分 6
2.1  材料 6
2.1.1  原料 6
2.1.2  试剂和设备 6
2.2  实验方法 7
2.2.1  工艺流程 7
2.2.2  雪莲果粗多糖提取率(得率)的计算 7
2.2.3  热水浸提工艺条件优化 8
3 结果与讨论 10
3.1 各个乙醇浓度沉淀之间的比较 10
3.2 雪莲果粗多糖提取工艺单因子影响研究 10
3.2.1 液料比选择实验 10
3.2.2 提取时间选择实验 11
3.2.3 提取温度选择实验 12
3.3  响应面分析方案及结果 12
总结与展望 17
致谢 18
参考文献 19

摘要：多糖具用抗病毒、抗凝血等多种生理活性，本文对雪莲果中粗多糖的提取条件进行了研究。实验目的：探索雪莲果粗多糖热水浸提的最佳条件。方法：在单因子试验的基础上，采用合理的试验设计方案，应用响应面法（RSM）优化雪莲果粗多糖的提取条件。结果：依据回归分析确定粗多糖提取率的影响因子，求得最佳水浸提条件为：提取温度83.2℃、提取时间3.45h、液料比15.7: 1，粗多糖的最佳提取效率为3.08%。结论：在单因子试验的基础上采用响应面法对粗多糖提取条件优化合理可行，为提高雪莲果粗多糖提取率提供理论依据。
关键字：雪莲果；提取；响应面法；单因素试验

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