(毕业论文)库拉索芦荟中多糖的提取及含量的测定.doc

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摘要
芦荟是一种多肉质地常绿草本植物，并且是一种营养丰富的蔬菜，被联合国粮农组织誉它为“21世纪人类最佳的保健品之一”。国际食品法典将其列为蔬菜。随着近年来科学的不断发展对芦荟的研究也不断深入，芦荟含有多种活性成分，通过不同的机制对人体产生多种生理功能，如能够促进伤口愈合、抗菌、降血糖、抗癌和抗病毒等一些生理功能。其中对芦荟的重要成分芦荟多糖的研究也到了一个新的领域，芦荟多糖有抗肿瘤、抗氧化、免疫调节、抗病毒、抗辐射等方面的活性功能。本文进行的是库拉所芦荟多糖的提取和含量的测定，首先通过单因素实验和正交实验对库拉索芦荟中的多糖提取工艺进行优化，然后再进行芦荟的叶渣和芦荟的凝胶中的多糖含量进行测定，并进行比较。本实验主要采取的是水提法进行芦荟多糖的提取，采用苯酚硫酸紫外分光光度法对芦荟多糖进行测定。确定了库拉索芦荟全株的多糖的提取工艺条件为提取次数为2次，提取时间为2h，料也比为1：10，浸提温度为90℃，醇沉浓度为80%，醇沉时间为6h，醇沉温度为室温。
关键字：芦荟多糖；紫外分光广度法；正交实验法

Abstrct
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