1、目錄目錄1前言前言...........................................................................................................................31.1木耳的營養(yǎng)...............................................................................

2、.........................41.2黑木耳多糖研究的進展....................................................................................41.3黑木耳多糖的生物活性...................................................................................

3、.51.3.1抗血栓作用及動脈硬化性腦梗塞.............................................................51.3.2促進機體免疫功能.....................................................................................51.3.3降血脂作用............................

4、.....................................................................51.3.4黑木耳硒多糖的降血脂作用.....................................................................61.4黑木耳多糖的藥理學研究.................................................

5、...............................61.4.1抗輻射作用..................................................................................................61.4.2黑木耳多糖對血硒、血糖的影響............................................................

6、.61.4.3抗生育作用.................................................................................................61.4.4抗衰老作用..................................................................................................71

7、.4.5對果蠅壽命的影響.....................................................................................71.4.6抗活性氧作用..............................................................................................71.4.7對脂質(zhì)過氧化的對抗作用

8、..........................................................................71.5黑木耳多糖的提取方法....................................................................................81.5.1熱水浸提法.....................................

9、.............................................................81.5.2酶解提取法.................................................................................................81.5.3超聲波提取法.......................................

10、......................................................91.5.4微波輔助提取法.........................................................................................91.5.5超臨界流體萃取...................................................

11、......................................91.6超聲波技術(shù)在黑木耳多糖提取中的應(yīng)用........................................................91.7超聲波提取黑木耳中的多糖的目的與意義..................................................102實驗方法實驗方法......................

12、...........................................................................................102.1實驗試劑和儀器...............................................................................................102.1.1實驗材料...........

13、.........................................................................................102.1.2實驗器材與儀器........................................................................................102.2方法......................

14、.............................................................................................102.2.1木耳多糖的提取........................................................................................112.2.2測定方法..............

15、......................................................................................112.2.3標準曲線的繪制........................................................................................112.2.4樣品測定.....................

16、...............................................................................113結(jié)果與分析結(jié)果與分析.............................................................................................................113.1單因素結(jié)果測定.......

17、........................................................................................123.1.1葡萄糖標準曲線........................................................................................12標準曲線見圖1.....................

18、............................................................................123.1.2超聲波功率的確定....................................................................................123.1.3超聲波時間的確定..............................

19、......................................................133.1.4料液比的確定...........................................................................................14【摘要】：黑木耳多糖是黑木耳中起主要功效作用的成分。本試驗是以黑木耳為主要原料，采用超聲波協(xié)同果膠酶提取黑木耳多糖，用蒽

20、酮—硫酸比色法測定黑木耳粗多糖的含量。通過單因素實驗和正交試驗，考察了超聲波功率、超聲波時間、浸提溫度、料液比四個因素對黑木耳多糖提取率的影響，確定黑木耳多糖提取的最佳工藝條件。結(jié)果表明：四個因素對黑木耳多糖提取率的影響為：超聲波功率＞料液比＞浸提溫度＞超聲波時間，在所選取的各因素的范圍內(nèi)，超聲波功率是影響黑木耳多糖提取率的顯著因素。最佳的提取工藝條件為超聲波功率400w，超聲波時間5min，料液比1:100，浸提溫度90℃，黑木耳多糖

21、的最大提取率為20.24%。采用果膠酶和超聲波輔助提取法能明顯提高黑木耳多糖的提取率。【關(guān)鍵詞】：黑木耳；超聲波；果膠酶；多糖[Abstract]：Polysacideofblackfungusblackfungussincethemaineffectoftheroleofthecomposition..Thistestisbasedontheblackfungusasthemainrawmaterialtheuseofanthrone

22、sulfuricacidcolimetricdeterminationofpolysacidesinblackfungusinvestigatedthroughsinglefactexperimentsthogonaltestultrasonicpowerultrasonictimeextractiontemperaturesolidliquidratiooffourfactsontheblackfunguspolysacideextr

23、actionratetodeterminetheoptimumconditionsftheultrasonicsynergisticpectinaseextracttheblackfunguspolysacides.Theresultsshowedthat:thefourmentionedfactsofginsengpolysacideextractionratetoproducethepolysacideextractionratei

24、mpactf:ultrasonicpowersolidliquidratioextractiontemperatureultrasonictimeultrasonicpowerintheedfactswithintheblackfungusasignificantfact.Thebestextractionconditionswereultrasonicpower400wultrasonictime5minsolidliquidrati

25、o1:100extractiontemperature90Cblackfunguspolysacidesmaximumextractionrateof20.24%.Thepectinaseultrasonicassistedextractioncansignificantlyimprovetheextractionrateoftheblackfunguspolysacides.【Keywds】blackfungusultrasonicp