论文超声提取草莓茎叶中原花青素的工艺研究.doc

PAGE  ****大学本科毕业论文 超声提取草莓茎叶中原花青素的工艺研究  学生姓名院系名称专业名称班 级学 号 指导教师 ****大学教务处 二〇一四年五月 PAGE \* MERGEFORMAT III 超声提取草莓茎叶中原花青素的工艺研究 *****专业 指导教师：*** 作者:**** 摘 要：研究草莓茎叶中原花青素的超声提取工艺条件。通过单因素试验分析超声提取过程中料液比、乙醇浓度、提取次数、提取时间和提取温度五个因素对原花青素提取率的影响，在单因素试验的基础上，采用L8(27)正交优化试验，对提取工艺进行了优化。结果表明：各因素对原花青素提取效果的影响大小顺序为： 提取次数 乙醇浓度 料液比温度提取时间；超声波提取法的适宜提取条件为：乙醇浓度40%、提取时间15min、提取温度30℃、料液比1:15、提取次数3次，原花青素的得率最高。该方法优选出了草莓茎叶中原花青素的最佳超声提取工艺条件，为草莓茎叶的开发利用提供了依据。 关键词：草莓茎叶 超声提取 原花青素 正交优化 Study on Extraction of Procyanidins from Strawberry Stem and Leaves with Ultrasonic Major: biotechnology Written by Liu Houlu Supevrised by Prof.Zhang Xiaoyu Abstract: To study the extraction conditions for procyanidine from Strawberry stem and leaves. Methods Effects of solid-liquid ratio, ethanol concentration, extraction times, extraction time and temperature on the content of procyanidine were studied by single factor test. Based on the single factor test, extraction technology was optimized by L8(27) orthogonal test. Results The influence factors of on the extraction rate of procyanidine were as follows: extraction times ethanol concentration solid-liquid ratio extraction temperature extraction time. The optimum conditions were as follows: the ethanol concentration was 40%, solid-liquid ratio was 1: 15, extraction temperature was at 30℃, extracted for 15min and each for 3 times.Conclusion The optimal condition was obtained for the ultrasonic extraction of procyanidine,which provided references for the development and utilization of Strawberry stem and leaves. Key words: Strawberry; Stem and leaf; Ultrasonic extraction; Procyanidine; Orthogonal test 目录  TOC \o 1-3 \h \z \u  HYPERLINK \l _Toc387781166 摘 要  PAGEREF _Toc387781166 \h I  HYPERLINK \l _Toc387781167 Abstract  PAGEREF _Toc387781167 \h I  HYPERLINK \l _Toc387781168 第一章 文献综述  PAGEREF _Toc387781168 \h 1  HYPERLINK \l _Toc387781169 1草莓概述  PAGERE