藜麥原產(chǎn)于南美洲安第斯山區(qū),具有很高的食用價值,是目前公認(rèn)的適宜人類食用的“全營養(yǎng)食品”。近些年才開始在全球其他地區(qū)得到推廣和種植,我國目前已經(jīng)在山西、西藏、四川、青海等地實現(xiàn)規(guī)劃化種植。靜樂自2011年試種成功以來發(fā)展迅速,被稱為“中國藜麥之鄉(xiāng)”。本文以山西靜樂藜麥為原料,對其中的多糖進(jìn)行分離純化,采用多種方法分析了多糖結(jié)構(gòu)與分子形貌,研究其抗氧化活性與體內(nèi)免疫活性,從而為開發(fā)利用藜麥多糖提供了理論依據(jù)。（1）采用酶解協(xié)同超聲波聯(lián)合方法提取藜麥中多糖,以多糖提取率為指標(biāo),經(jīng)試驗確定最佳輔助酶為纖維素酶,最優(yōu)添加量為3%。在單因素試驗的基礎(chǔ)上,進(jìn)行響應(yīng)面試驗,結(jié)果表明,藜麥多糖最優(yōu)提取工藝為:超聲溫度65℃、超聲時間18 min、料液比1:33（g/mL）,此時藜麥多糖的提取率為68.08%,與理論值70.78%接近。酶具有量少而催化效率高的特點,能夠加速多糖溶出,有效降低生產(chǎn)成本;超聲波產(chǎn)生空化作用,使細(xì)胞破碎,細(xì)胞內(nèi)溶物更好地溶出。酶法輔助超聲波提取法可以明顯提高藜麥多糖的提取率,通過對比試驗表明,經(jīng)酶法輔助超聲波提取比單一采用超聲波提取,多糖提取率增加1.5倍。（2）上述最優(yōu)條件... 

【文章來源】：山西大學(xué)山西省

【文章頁數(shù)】：79 頁

【學(xué)位級別】：碩士

【文章目錄】：
中文摘要
Abstract
Chapter 1 Review of the literature
    1.1 Introduction of Chenopodium quinoa Willd
        1.1.1 Botanical description
        1.1.2 Analysis of Nutritional Value
        1.1.3 physiology function
    1.2 Introduction of polysaccharides
        1.2.1 Extraction, separation and purification of polysaccharides
        1.2.2 Structure and analysis of polysaccharides
        1.2.3 Conformational features of polysaccharide
    1.3 Research on the biological activity of polysaccharides
        1.3.1 Immunomodulatory activities
        1.3.2 Oxidation resistance
        1.3.3 Antitumor activities
        1.3.4 Hypoglycemic activity
    1.4 Research Meaning
Chapter 2 Synergistic Extraction of Chenopodium quinoa Polysaccharide by Enzyme-Ultrasound
    2.1 Introduction
    2.2 Materials and methods
        2.2.1 Materials and reagents
        2.2.2 Instruments and equipment
        2.2.3 Measurement of polysaccharide concentration and extraction yield
        2.2.4 Extraction of polysaccharides from quinoa
        2.2.5 Determination of the optimal amount of coenzyme and its addition
        2.2.6 Optimization of ultrasonic extraction conditions
        2.2.7 Statistical analysis
    2.3 Results and analysis
        2.3.1 The best auxiliary enzyme and its dosage
        2.3.2 Results of single-factor tests
        2.3.3 Results of central composite design
        2.3.4 Validation experiments
    2.4 Conclusions
Chapter 3 The separation and Purification of CPS
    3.1 Introduction
    3.2 Materials and methods
        3.2.1 Materials and reagents
        3.2.2 Removal of starch
        3.2.3 Detection of protein concentrations
        3.2.4 Deproteinization by the enzymatic combined with Sevag method
        3.2.5 DEAE-52 cellulose chromatography
        3.2.6 Sephadex G-50 gel chromatography
    3.3 Results and analysis
        3.3.1 Deproteinization of quiona polysaccharides
        3.3.2 Classification of polysaccharides
    3.4 Conclusions
Chapter 4 Structural elucidation of QPS1
    4.1 Introduction
    4.2 Materials and methods
        4.2.1 Materials and instruments
        4.2.2 Determination of molecular weight
        4.2.3 HPLC analysis for monosaccharide composition
        4.2.4 IR spectra and 1HNMR analysis
        4.2.5 Congo red assay
        4.2.6 Observation of molecular and apparent morphology
    4.3 Results and analysis
        4.3.1 Molecular weight and homogeneity detection
        4.3.2 Analysis of monosaccharide composition
        4.3.3 IR analysis of QPS1
        4.3.4 NMR analysis of QPS1
        4.3.5 Analysis of the triple helix structure
        4.3.6 Atomic force microscopy (AFM)
        4.3.7 Scanning electron microscopy
    4.4 Conclusions
Chapter 5 Study on antioxidant activity in vitro and Immunomodulatory activitiesin vivo
    5.1 Introduction
    5.2 Materials and methods
        5.2.1 Materials and reagents
        5.2.2 Study on antioxidant activity in vitro
        5.2.3 Inhibition of α-amylase activity
        5.2.4 Animal experiment design
        5.2.5 Organ index assay
        5.2.6 Cytokine secretion and Serum lysozyme activity
        5.2.7 Monocyte-macrophage phagocytosis assay
        5.2.8 Delayed type hypersensitivity assay
        5.2.9 Statistical analysis
    5.3 Results and analysis
        5.3.1 Trolox standard curve
        5.3.2 ABTS and DPPH radical scavenging activity
        5.3.3 ·OH radical scavenging activity
        5.3.4 Inhibition effects of QPS on α-amylase
        5.3.5 Changes in body weight during feeding
        5.3.6 Effect of QPS1 on immune organs
        5.3.7 Effect of QPS1 on serum levels of cytokines and LYSO inimmunosuppressed mice
        5.3.8 Effect of QPS1 treatment regulated mononuclear macrophage function
        5.3.9 Effect of QPS1 treatment on delayed hypersensitivity
    5.4 Conclusions
Chapter 6 Conclusion and prospect
    6.1 Conclusion
    6.2 Prospects
References
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致謝
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【參考文獻(xiàn)】：
期刊論文
[1]羊棲菜多糖提取條件優(yōu)化及其抗氧化活性的研究[J]. 劉洪超,應(yīng)苗苗,周雨暪,楊靖亞,汪之和,施文正.  食品工業(yè)科技. 2017(06)



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