黑木耳多糖的提取及其工藝研究

黑木耳多糖的提取及其工藝研究

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1、編號:四川農(nóng)業(yè)大學(xué)本科畢業(yè)論文(2013屆)題目:黑木耳多糖的提取工藝研究學(xué)院:風(fēng)景園林學(xué)院專業(yè):生物技術(shù)教育學(xué)生姓名:柯鰻峻學(xué)號:20099065指導(dǎo)教師:羅傲雪職稱:副教授完成日期:2013年5月4日四川農(nóng)業(yè)大學(xué)教務(wù)處制目錄1前言······································································41.1黑木耳的資源分布·························································41.2

2、黑木耳的生長習(xí)性·························································41.3黑木耳中多糖的活性·······················································52研究前景···································································62.1材料與試劑·············································

3、··················62.2儀器·····································································63實驗方法···································································63.1標(biāo)準(zhǔn)曲線的制備···························································63.1.1對照品溶液的制備··········

4、·············································63.1.2標(biāo)準(zhǔn)曲線的制備·························································63.2黑木耳多糖(APS)的提取工藝流程···········································73.3APS的提取率的計算························································73.4APS的成分分

5、析····························································74結(jié)果與分析··································································74.1黑木耳多糖提取工藝條件的研究·············································74.1.1標(biāo)準(zhǔn)曲線的結(jié)果及繪制···············································

6、····74.1.2葡萄糖標(biāo)準(zhǔn)品測定的結(jié)果················································74.1.3葡萄糖標(biāo)準(zhǔn)品測定結(jié)果曲線的繪制·········································84.1.4單因素實驗結(jié)果························································8料液比對多糖得率的影響················································

7、·····8提取溫度對多糖得率的影響···················································9提取時間對多糖得率的影響···················································94.1.5正交試驗設(shè)計及結(jié)果·····················································104.2對APS最佳工藝條件的確定·········································

8、·······114.3黑木耳多糖的成分分析·····················································115結(jié)論······································································12參考文獻························

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