发布时间：2015-03-30 来源：人大经济论坛

食品科学与工程论文范文 目 录 摘要I AbstractII 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