牛蒡多糖提取、分离纯化及其组成分的研究_食品科学与工程.rar

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摘要:本实验采用复合酶法研究了牛蒡中多糖的提取工艺条件,采用Sevag法脱蛋白分离纯化牛蒡多糖,采用薄层层析法研究其组成分。实验结果表明:复合酶用量最佳配比为酸性纤维素酶3.0%、糖化酶2.0%、酸性蛋白酶3.5%,此条件下的牛蒡多糖提取率为7.49%;复合酶法提取最佳工艺条件为料液比1:20、提取温度45℃、提取时间60min,此条件下的牛蒡多糖提取率为7.64%;用Sevag法纯化粗多糖,纯度提高了35.10%;通过薄层层析,确定最佳水解酸为硫酸,最佳展开系统为正丁醇:乙酸:水= 4 :1: 5,牛蒡多糖由葡萄糖、半乳糖、果糖组成。

关键词 牛蒡;多糖;复合酶;分离纯化;薄层层析

 

Abstract:This experiment adopted complex enzymatic the burdock extract polysaccharide in process conditions, The Sevag method to take off the protein purification burdock polysaccharide, and the thin layer chromatography study its constituent. The experimental results showed that: the best ratios for composite enzyme dosage were that cellulose enzyme was 3%, that saccharifying enzyme was 2%, and that acid protease was 3.5%, the conditions of the burdock polysaccharide extraction yield was 7.49%. The best enzymolysis conditions forcomposite enzymatic extraction were that feed liquid ratio was 1:20, that extraction temperature was 45℃, and that extraction time was 60min. the conditions of the burdock polysaccharide extraction yield was 7.64%. Sevag method with purified crude polysaccharide, purity increased by 35.10%. By thin layer chromatography, to determine the optimal hydrolysis acid was sulfuric acid, the best expand system was n-butanol: acetic acid: water = 4: 1: 5, burdock polysaccharide consisted of glucose, galactose, fructose.

Keywords  Burdock    Polysaccharide    Composite enzyme    Separation and purification     Thin-layer chromatography

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