本文選題：金絲小棗　切入點(diǎn)：小分子糖　出處：《天津農(nóng)學(xué)院》2017年碩士論文　論文類型：學(xué)位論文

【摘要】：金絲小棗在我國(guó)的栽培歷史悠久,經(jīng)常被作食療佳品,金絲小棗營(yíng)養(yǎng)成分豐富,如黃酮類化合物、糖類、環(huán)磷酸腺苷(cAMP)等活性物質(zhì),具有降血脂、抗焦慮、抗炎、增強(qiáng)免疫力等多種藥理功效,開(kāi)發(fā)前景十分廣闊。但是目前對(duì)棗的加工主要以干制產(chǎn)品為主,加工的方式非常的單一,并且對(duì)金絲小棗棗果的要求非常的高,一些開(kāi)口有裂的棗果往往成為廢品,由于環(huán)境因素的影響,棗栽培戶往往會(huì)遭受巨大的經(jīng)濟(jì)損失。近年來(lái)許多研究表明棗中的活性物質(zhì)可以改善腸道健康,這一研究對(duì)金絲小棗的深加工尤為重要。本文以新鮮樂(lè)陵金絲小棗為研究對(duì)象,利用水提醇沉的方法提取棗小分子糖,并通過(guò)發(fā)酵的處理手段得到發(fā)酵小分子糖,經(jīng)過(guò)體外實(shí)驗(yàn)和體內(nèi)實(shí)驗(yàn)兩方面驗(yàn)證棗小分子糖對(duì)腸道菌群的影響,以期為探究棗保健食品的開(kāi)發(fā)應(yīng)用提供理論依據(jù)。本論文主要內(nèi)容如下:1、通過(guò)正交實(shí)驗(yàn)來(lái)確定小分子糖提取的最佳水提料液比為1:4,水提時(shí)間為3h,水提取溫度為80℃。通過(guò)對(duì)發(fā)酵條件的優(yōu)化,確定了最佳酵母添加量為1%。通過(guò)膜過(guò)濾和過(guò)DEAE完成了對(duì)棗小分子糖(LMS)和發(fā)酵棗小分子糖(FLMS)的純化,并運(yùn)用HPLC檢測(cè)棗中小分子糖的種類及含量以及發(fā)酵對(duì)棗中小分子糖含量的影響。FLMS與LMS相比,葡萄糖以及果糖混合物的含量減少了2.98%,蔗糖的含量減少了11.4%,蔗果三糖含量的增加了24.6%。2、金絲小棗小分子糖對(duì)三種細(xì)菌體外生長(zhǎng)的影響,將FLMS、LMS按不同添加量添加到基礎(chǔ)培養(yǎng)基,在最佳觀測(cè)時(shí)間測(cè)定OD值,結(jié)果表明一定劑量的FLMS、LMS對(duì)雙歧桿菌的生長(zhǎng)有促進(jìn)作用(P0.05),對(duì)大腸桿菌的的生長(zhǎng)有抑制作用(P0.05),對(duì)乳桿菌的生長(zhǎng)沒(méi)有顯著的影響。3、金絲小棗小分子糖對(duì)小鼠腸道菌群的影響,實(shí)驗(yàn)組小鼠采用不同劑量的棗小分子糖溶液灌胃,灌胃劑量分別為:未發(fā)酵小分子糖高劑量組(WG)1.5g/(kg·d)、未發(fā)酵小分子糖中劑量組(WZ)1.0g/(kg·d)、未發(fā)酵小分子糖低劑量組(WD)0.5g/(kg·d)、發(fā)酵小分子糖高劑量組(FG)1.5g/(kg·d)、發(fā)酵小分子糖中劑量組(FZ)1.0g/(kg·d)、發(fā)酵小分子糖低劑量組(FD)0.5g/(kg·d)。正常對(duì)照組(CN)灌胃等體積的蒸餾水,連續(xù)灌胃14d,末次灌胃后收集小鼠的糞便,于-80℃冰箱中保存待檢。結(jié)果表明發(fā)酵前后棗小分子糖使小鼠腸道中大腸桿菌數(shù)量與正常對(duì)照組相比極顯著減少(P0.01),發(fā)酵后小分子糖組對(duì)大腸桿菌抑制效果比未發(fā)酵小分子糖組效果明顯,FZ劑量組抑制效果最好;發(fā)酵前后小分子糖均能使雙歧桿菌數(shù)量增加,未發(fā)小分子糖低劑量組促進(jìn)效果最佳。棗小分子糖對(duì)小鼠腸道中的雙歧桿菌生長(zhǎng)有促進(jìn)作用,對(duì)大腸桿菌的生長(zhǎng)有抑制作用,對(duì)乳桿菌的生長(zhǎng)沒(méi)有達(dá)到顯著的影響。4、對(duì)小鼠腸道菌群豐度與多樣性分析,0-14d小鼠的體重變化不明顯,說(shuō)明各實(shí)驗(yàn)組灌胃劑量對(duì)小鼠體重變化影響不大。與CN組相比,WD、FG、FD組小鼠在灌胃14d后,盲腸的尺寸明顯變大,盲腸總重顯著增加(P0.05);WG小鼠盲腸的壁重顯著的高于CN組(P0.05),其他各實(shí)驗(yàn)組小鼠盲腸的壁重與CN組相比較沒(méi)有顯著差異(P0.05);與CN組相比,FG組小鼠結(jié)腸總重顯著的增加(P0.05),FG組小鼠的結(jié)腸壁重顯著高于CN組(P0.05)。各處理組的OTU數(shù)量極顯著高于CN組,并且FG、FZ、WG三組OTU數(shù)量最多,說(shuō)明通過(guò)灌胃一定劑量的小分子糖能夠改變小鼠腸道微生物的豐富度,有助于腸道健康。
[Abstract]:Jujube cultivation in China's long history, often make the best diet, jujube is rich in nutrients, such as flavonoids, saccharides, cyclic adenosine monophosphate (cAMP) and other active substances, with lowering blood pressure, anti anxiety, anti inflammation, enhance immunity and other pharmacological effects, the development prospect is very broad. But at present processing the jujube mainly dried products, processing way was very simple, and the Jinsixiaozao jujube fruit demand is very high, some opening is often a waste of jujube fruit cracking, due to environmental factors, jujube cultivation households tend to suffer huge economic losses. In recent years, many studies have shown that the active substance jujube can improve intestinal health, the study on the deep processing of Jinsixiaozao is particularly important. In this paper, the fresh Leling jujube as the research object, extraction and alcohol precipitation method to extract jujube small molecular sugar and use of water. A processing method of fermentation fermentation with small molecular sugar, after two in vitro and in vivo experiments of jujube small molecular sugar effect on intestinal flora, so as to provide theoretical basis for the development of the exploration of the application of jujube health food. The main contents of this thesis are as follows: 1, through the orthogonal experiment to determine the best small molecular sugar water the extraction of material liquid ratio 1:4, extraction time 3h, extraction temperature of 80 degrees. Through the optimization of fermentation conditions, the optimum amount of yeast by membrane filtration for 1%. and DEAE completed the jujube small molecular sugar (LMS) and fermented small molecular sugar (FLMS). Purification, and using HPLC to detect the jujube sugar content and types of small molecules and fermentation effects on jujube small molecular sugar content of.FLMS compared with LMS, the content of glucose and fructose mixture decreased 2.98%, sucrose content decreased by 11.4%, three sugar cane fruit content increased by 2 4.6%.2,閲戜笣灝忔灒灝忓垎瀛愮硸瀵逛笁縐嶇粏鑿屼綋澶栫敓闀跨殑褰卞搷,灝咶LMS,LMS鎸変笉鍚屾坊鍔犻噺娣誨姞鍒板熀紜，

本文編號(hào)：1648818