姬松茸多糖的提取研究

范文编号:HG062  范文字数:10554,页数:27

摘要：通过对姬松茸浸提时的一些单因素试验，确定了乙醇浓度、复合酶用量、酶解温度、酶解时间、颗粒大小为均匀试验时的五个因素。通过二次曲线拟合，获得其最佳工艺组合，即乙醇浓度75%，加酶量2.0%，温度为45℃，提取 2 次，每次1.5h，300目姬松茸，姬松茸多糖提取率可达44.17%，多糖含量达42.3%。它是热水浸提法的1.69倍，比单独采用纤维素酶﹑木瓜蛋白酶或果胶酶提取的分别提高25.84%、14.73%和29.15%。研究结果表明，用均匀设计和回归分析方法优化姬松茸多糖的提取过程，其多糖提取率、多糖含量、多糖得率的收率均优于现有文献报道。
关键词：姬松茸多糖；复合酶；均匀设计；二次曲线；回归分析

Study on the Extraction Technology of Polysaccharide from Agaricus Blazei Murill
Abstract: According to the single factor experiment of the extraction from Agaricus Blazei Murill, five factors of Uniform Design as the concentration of ethanol; multi-enzyme quantity; enzymolysis temperature and time; particle size has been ascertained. The optimum technological condition was determined after cinic fitting, ethanol/water(75∶25,V/V); enzyme2.0%; temperature for 45℃; extract 2 times and 1.5h for each; 300 mesh ABM. The extraction percent of ABM is 44.17%, the content of polysaccharide is 42.3%. It's 1.69 fold more than hot water extraction, and compare with cellulase、papain or pectinase it's increase 25.84%、14.73% and 29.15% for fractionation. The result could be summarized as follows: the optimization of extracting polysaccharide from ABM with Uniform Design and Regression Analysis will get more polysaccharide extractive percent、polysaccharide content and polysaccharide yield than literature published anterior.

Keywords：Polysaccharide of Afaricus Blazei Murill; ;Multi-enzyme; Uniform Design; Cinic Fitting; Regression analysis

目  录
中文摘要............................................................I
英文摘要...........................................................II
目录..............................................................III
1.绪论..............................................................1
2  实验部分.........................................................3
2.1 原料、试剂材料及仪器........................................3
2.2 实验设计与方法..............................................3
2.3单因素实验分析...............................................4
2.4均匀实验设计安排.............................................6
3  结果与讨论......................................................8
3.1 标准曲线...................................................8
3.2单因素对姬松茸多糖提取的影响................................8
3.3多因素酶解均匀设计实验结果..................................13
3.4回归方法的选择..............................................13
3.5 SMLR 回归方程的检验........................................14
3.6 优化工艺条件的确定和验证...................................16
3.7  验证实验结果与分析........................................16
3.8 不同提取方法的对比试验.....................................17
3.9 姬松茸多糖液相色谱图.......................................17
4总结与展望.......................................................19
4.1 确定姬松茸子实体多糖的复合酶提取工艺.......................19
4.2 确定提取两次...............................................19
4.3 展望.......................................................19
致谢...............................................................20
参考文献...........................................................21

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