文档介绍：毕业论文
题目(中文): 超声波辅助提取砂糖桔皮多糖的优化工艺
(英文): Optimization on Extraction Technology of Shatangju Citrus Peel harides by Ultrasonic Assistant Method
姓名:
学号:
院(系): 生命科学与化学工程系
专业、年级: 食品质量与安全指导教师:
目录
摘要 I
Abstract II
第1章绪论 1
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2
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3
4
5
微波辅助提取法 5
酶解法 6
超临界萃取法 6
6
第2章材料和方法 8
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第3章结果和分析 13
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第4章结论与讨论 19
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19
参考文献 21
致谢 23
超声波辅助提取砂糖桔皮多糖的优化工艺
摘要
本文以水为提取溶剂,超声波辅助处理砂糖桔皮,研究了提取砂糖桔皮水溶性多糖的优化工艺。采用单因素试验法探索了超声波处理时间、砂糖桔皮粒度、料液比、提取时间和浸提温度各因素对砂糖桔皮多糖提取率的影响,确定各因素的水平,通过正交试验法确定了最佳提取工艺条件:提取温度(T) 为70℃、料液比(m/V)为1:30、提取时间(t2)、超声波处理时间(t1)为3min。%,此研究为大规模提取砂糖桔皮多糖提供了依据。
【关键词】超声波辅助;砂糖桔皮;多糖;提取
Optimization on extraction technology of shatangju citrus peel harides by ultrasonic assistant method
Abstract
In this paper,the optimization extraction of water-soluble harides from shatangju citrus peel was studied and the water was used as extracted solvent, ultrasonic assistant as method. The effect of major factors on the extraction was investigated by single-factor test, it includes: ultrasonic-extraction time, granularity of shatangju citrus peel, material-water ratio, extraction time and temperature. The optimization was confirmed by the orthogonal experiments with the obtained levels:70℃ as extraction temperature,1:30 as material-water ratio, as extraction time, and 3min as ultrasonic-extraction time. The yield is % under the optimum ex