毕业论文：《南瓜多糖提取工艺的优化》.docVIP

南瓜多糖提取工艺的优化 摘要：以南瓜为原料，初步研究水溶性南瓜多糖的最佳提取工艺。通过单因素 实验和正交实验对南瓜多糖的热水提取工艺和复合酶提取工艺分别进行 优化设计和比较。实验结果表明，水提取工艺的最佳提取条件为：液料比 为6:1，在80℃水浴条件下，提取3次,每次提取4h， 而复合酶提取工艺的最佳提取条件pH为5.0，复合酶(纤维素酶0.5%，果胶 酶2.5%，木瓜蛋白酶0.5%)放入50℃ 5.388%。两种方法比较表明，复合酶法不仅提取率最高，工艺最简易，耗 时短而且制得的粗多糖中蛋白质含量低,是较佳的南瓜多糖提取方法。 关键词：南瓜；水溶性多糖；苯酚-硫酸比色法；含量测定；提取方法 Abstract: The optimal conditions for extraction and purification the soluble polysaccharides from Pumpkin were studied in this experiment. The optimal extracting conditions of hot water and complex enzyme extraction of pumpkin polysaccharide were studied through orthogonal test and and single factor experiment. The best conditions for extraction soluble polysaccharides of hot water were as follow: the proportion of water to sample was 6:1(V /W ),the samples were treated under 80℃ three times, and the concentration of alcohol for precipitation is 2.412%(W/W).But, the best conditions for extraction soluble polysaccharides of complex enzyme were as follow: pH=5.0, compound enzyme (Cellulose 0.5%: Pectinase 2.5%: Papain 0.5%),the samples were treated under 50℃ for 20min precipitation is 5.388%(W/W).The results showed that complex enzymes extraction had not only the highest polysaccharides extraction percent , but also the easiest process、short time-consuming and the best effect. Key words: pumpkin; water-soluble polysaccharide; phenol-vitriolic colorimetry; content determination; extraction method. 1 引言 南瓜（Cucurbita moschata Duch）又称番瓜、倭瓜、金瓜等，系葫芦科南瓜属中一年生蔓性普通而又古老的蔬菜种类[1]， 是人类最早栽培的作物之一。它生长强健，对环境适应力极强，我国各地普遍栽培。南瓜的营养成分全面而独特，我国古代就有对南瓜食疗保健作用的记载，在《本草纲目》中，李时珍将南瓜与灵芝放在一起，说它有“补中，补肝气，益心气，益肺气，益精气”的作用。南瓜可加工成南瓜粉、南瓜汁、南瓜晶、南瓜泥、南瓜酱、南瓜脯、南瓜果胶、南瓜果冻、南瓜粉丝、南瓜挂面、南瓜蜜饯、南瓜酱油、南瓜罐头、脱水南瓜片等制品 南瓜具有较高的药用效能，中医认为南瓜“补中益气”，“益心敛肺”，据现代医学的研究，南瓜能有效地防治高血压、改善现代人饮食的高血脂症，以及促进人体排泄金属毒素，尤其对于糖尿病人的饮食治疗具有很好的疗效。南瓜的降血糖作用被公认后，对其功