【正文】 天然色素資源，其色彩鮮艷、含盆豐富、無毒，又具有特定藥理功效，廣泛應(yīng)用于食品醫(yī)藥及化妝品的著色，因而開發(fā)前景廣闊。 大棗在藥理方面具有中樞抑制作用 [46]，保肝抑菌作用 [78]和抗變態(tài)反應(yīng) [9]。 棗樹在我國北方分布很廣，一般生長在中溫帶與寒溫帶過渡帶，棗樹也是近年來黃河中下游流域退耕還林和發(fā)展經(jīng)濟(jì)林果的主要樹種之一，資料表明，自1978 年以來，我國棗樹栽培面積大幅度增加 [2]。 ultrasonic assisted extraction under the optimal conditions for the percent. Microwave and ultrasound assisted extraction have decreased the extraction time, lowered extraction temperature, and increasesed the yield of polysaccharide, which were two good polysaqccharide extraction, both have a good prospect. Key words:Jujube,Polysaccharide,Extract 四川理工學(xué)院畢業(yè)論文 目錄 III 目 錄 中文摘要 ................................................................................................ Ⅰ 英文摘要 ................................................................................................ Ⅱ 第一章 緒 論 ......................................................................................... 1 ................................................................................................... 1 ...................................................................... 2 大棗中的蘆丁 ................................................................................... 2 大棗中的糖分組成 ............................................................................. 2 大棗中的環(huán)磷酸腺苷 .......................................................................... 2 大棗中的環(huán)磷酸鳥苷 .......................................................................... 3 大棗中的維生素 C ............................................................................. 3 大棗的有機(jī)營養(yǎng)礦物質(zhì)元素和多種維生素 ................................................ 3 、棗皮及紅棗香氣的成分 ................................................................... 4 對棗核的相關(guān)研究 ............................................................................. 4 棗皮中棗紅色素的提取 ....................................................................... 5 紅棗香氣的成分 ................................................................................ 5 糖的研究概述 ..................................................................................... 5 多糖概述 ......................................................................................... 5 多糖的來源 ...................................................................................... 6 結(jié)構(gòu)分析和藥理學(xué)研究 ....................................................................... 6 多糖的提取與測定 ............................................................................. 6 多糖研究和開發(fā)進(jìn)展 .......................................................................... 7 ............................................................................................. 7 水浴加熱提取原理 ............................................................................. 7 微波輔助提取原理 ............................................................................. 7 超聲輔助提取原理 ............................................................................. 8 背景 ............................................................................................. 8 第二章 實(shí)驗(yàn)部分 .................................................................................. 10 ............................................................................................ 10 實(shí)驗(yàn)藥品 ........................................................................................ 10 四川理工學(xué)院畢業(yè)論文 目錄 IV 實(shí)驗(yàn)儀器 ........................................................................................ 10 ............................................................................................ 11 大棗棗肉的成分分析 ......................................................................... 11 多糖的得率 ..................................................................................... 11 采用苯酚 硫酸法檢測糖分 .................................................................. 11 .............................................................................. 12 沉淀劑的選擇 .................................................................................. 12 沉淀劑加入量對大棗多糖沉淀的影響 ..................................................... 13 浸提液濃縮倍數(shù)對紅棗多糖沉淀的影響 .................................................. 13 ............................................................................................ 13 水浴提取 ........................................................................................ 13 微波輔助提取 .................................................................................. 14 超聲波輔助提取 ............................................................................... 14 第 三 章 實(shí)驗(yàn)結(jié)果與討論 ....................................................................... 15 ............................................................... 15 提取時間對多糖得率的影響 ................................................................ 15 液料比的選擇 .................................................................................. 16 提取溫度對多糖得率的影響 ................................................................ 17 ......................................................... 19 提取時間對多糖得率的影響 ................................................................ 19 液料比對多糖得率的影響 ................................................................... 20 微波功率對多糖得率的影響 ................................................................ 22 ． 超聲波輔助提取條件對多糖得率的影響 .................................................... 23 時間對多糖得率的影響 ...................................................................... 23 液料比對多糖得率的影響 ................................................................... 24 .................................................................................................. 25 第四章 結(jié)論與展望 ......................................................................