金福菇多糖提取及多糖抗氧化性的研究毕业论文.doc

金福菇多糖提取及多糖抗氧化性的研究
摘要
食用菌是一种具有种类繁多、生物量大、易培养和营养丰富的微生物,在自然界分布很广。食用菌含有丰富的多糖物质,人们在对其产量和性质等注重的同时,对其成分的生物活性也非常关注,食用菌中的多糖大多以葡聚糖为主,具有特殊的空间结构,是食用菌的多种主要功能成分[1],其良好的生理活性,对人类生命活动有重要的作用。随着现代科学技术的发展和研究手段的提高,人们对食用菌及其成分的研究越来越深入。本文通过超声波辅助水浸提法提取金福菇多糖,通过单因素实验设计分别研究了提取温度、水提取时间、超声波提取时间、材料与溶剂比4种因素对金福菇多糖提取率的影响。通过正交试验法,以金福菇多糖的提取率为指标,确定了金福菇多糖的最佳提取工艺:水提取时间3h,超声波提取时间15min,提取温度80℃,配料比(金福菇与蒸馏水的质量比)为1:20。在此基础上采用sepharoseCL-6B对金福菇多糖分离纯化,并采取邻二氮菲-铁二价离子氧化法测定了该多糖的抗氧化性。同时采用微波消解法通过原子分光光度计定量测定了金福菇中的微量元素的含量。
关键词金福菇;多糖;提取;抗氧化性;微量元素
STUDY OF EXTRACTION AND
ANTIOXIDANT ACTIVITY
OF HAYIDES OF JINFU MUSHROOM
ABSTRACT
Mushroom is a kind of a wide range of bio-capacity, easy to cultivate and nutrient-rich anisms,distributed widely in nature. Mushroom is rich in haride, People focus on the yield and nature, while their constituents are very concerned about the biological activity, Most of the edible mushroom haride dextran-based has a spatial structure of special,which is the main function of a variety of edible ingredients. The promising biological activities of harides play an important role on activities of human life. With the development of modern science and technology and improvement of research tools, Mushroom and their ingredients are studied more and more in-depth by ultrasonic water extraction of harides, we design the signal factor experiments about extraction temperature, water extraction time, ultrasonic extraction time,the rate of materials and solvent to research how they influence the extraction rate on harides of Jinfu mushroom. With the extraction yield of the harides as a main index, through orthogonal experimental method, we optimize the extraction process and determine the optimum extraction technology of harides: Water extraction time 3h, ultrasonic extraction time h, extraction temperature 80℃, the rate of materials and solvent (the mass ratio of Jinfu mushroom and distilled water) 1:20. After these, Purification and Separation of Jinfu mushroom,then we determinat