【作者】 赵丽莉；

【导师】 田呈瑞；

【作者基本信息】 陕西师范大学 ， 农产品加工及贮藏工程， 2007， 硕士

【摘要】 竹子是禾本科竹亚科多年生常绿植物，是当今世界最具有利用价值的植物之一。竹叶在我国有着悠久的食用和药用历史，其性淡、微涩、寒、味甘，具有清热利尿、明目解毒、止血、免疫调节、抗氧化、抗爱滋病和抑制肿瘤等功效，且无毒无害，可作为绿色食品进行开发。但目前对竹叶的利用还很有限，竹叶大部分还是以一种加工废弃物处理，未能得到充分的利用。竹叶多糖是是一种具有多种生理功能和开发价值的植物活性多糖，在竹叶中的含量极其丰富，对人体具有独特的保健功效。但目前对竹叶的研究也主要集中在竹叶黄酮及其生物活性和药理方面的研究，而对于竹叶多糖等方面的研究还不够深入。本试验主要研究了竹叶多糖的提取分离工艺和抗氧化性，并开发出竹叶调味茶饮料，丰富竹叶在食品领域研究的理论基础，加速竹叶在食品上的应用，使我国的竹子资源得到有效的开发利用，从而创造出它应有的社会效益和经济效益。通过研究，得出结论如下：1热水提取竹叶多糖最佳条件是：料液比1∶30，提取温度80℃，时间1.5h，浸提次数为2次，竹叶多糖提取率可达到3.95％。2超声提取竹叶多糖最佳条件为：超声处理时间15min，超声波功率300W，料液比1∶15，竹叶多糖提取率可达到4.22％。3微波提取竹叶多糖最佳条件为：料液比1∶30，微波功率600W，微波处理时间6min，竹叶多糖提取率可达到4.14％。4竹叶多糖最佳沉淀方法：以乙醇为沉淀剂，提取液体积浓缩至原料重的2.5倍，添加4倍体积的95％乙醇，竹叶多糖沉淀率可达到71％。5竹叶多糖最佳脱除蛋白方法：采用蛋白酶＋Seveg法对竹叶多糖脱蛋白，用木瓜蛋白酶降解后，再用Seveg法脱除两次，蛋白脱除率可达到74.3％。6采用DEAE—52纤维素对竹叶多糖进行纯化，检测到竹叶多糖共有4种多糖组分，蒸馏水、0.1mol／LNaCl、0.3mol／LNaCl及0.5mol／LNaCl洗脱各出现一个峰。此外，试验中用0.05mol／LNaCl洗脱，未检测到多糖。7竹叶多糖对油脂有一定的抗氧化性，对植物油抗氧化活性比V_E差，对猪油抗氧化性与V_E相当；对超氧阴离子的清除作用不明显，在所选浓度范围内，清除率基本上没有变化，均低于50％，其清除能力弱于Vc；清除羟基自由基的能力与Vc相当，其IC₅₀都大约是0.4mg／mL。8竹叶调味茶饮料配方为：竹叶提取液70％，柠檬酸0.07％，蜂蜜8％。9竹叶调味茶饮料杀菌条件：杀菌温度90℃，杀菌时间5min。10竹叶调味茶饮料护色条件：在竹叶调味茶饮料中添加200ppm异抗坏血酸钠。更多还原

【Abstract】 Abstract: Bamboo is one of the most useful plants in the world. The leaves of bamboo have been used for food and medicines for a long time in China. They have various pharmacological effect and biological functions. They are able to buildup immunity capability, resist cancer and restrain the growing of the tomour ect. They also can be used as green food. But they aren’t used too much. Most of them are dropped as rubbish.Bamboo polysaccharide is a kind of plant polysaccharide, which has various health care functions. There are lots of bamboo polysaccharide in the bamboo leaves. But there aren’t many dip studies on bamboo polysaccharide till now.The extraction and separation technique, scavenging activity to free radicals were studied and compound beverage of bamboo leaves were developed in this paper. The above studies can provide references for application and exploration of bamboo resources and theoretics gist for exploration of bamboo functional products.The main results showed:1. The optimal parameters of extracting bamboo polysaccharide by water were as follows: material / solvent ratio 1:30,extracting 1.5h at 80℃for twice. The extracting rate reached 3.95%.2. The optimal parameters of extracting bamboo polysaccharide by ultrasonic were as follows: ultrasonic power 300W, treating 15min, material / solvent ratio 1:15. The extracting rate reached 4.22%.3. The optimal parameters of extracting bamboo polysaccharide by microwave were as follows: microwave power 600W, treating 6min, material / solvent ratio 1:30. The extracting rate reached 4.14%.4. The optimal sedimentation techniques of bamboo polysaccharide were as follows: using ethanol as precipitator, concentrating the extract liquid to 2.5 times of the material quality and adding 4 times 95% ethanol of concentrated liquid. The sedimentation rate reached 71%.5. The optimal techniques of removing protein from crude bamboo polysaccharide were as follows: using the method of enzyme and Sevag to remove protein. At first decompounding the protein by papian, and then removing twice by Sevag. And the protein has been removed 74.3%.6. Using DEAE-cellulose to analyze the component of bamboo polysaccharide followed by distilled water, 0.1, 0.3, 0.5 mol/L NaCl and 4 kinds of polysaccharide component were measured. And no polysaccharide was measured following by 0.05mol/L NaCl.7. The antioxidation of bamboo polysaccharide to vegetable oil was weaker than V_E. But it was parallel to V_E to fat. The scavenging capability to superoxide anion radical was not obvious and less than V_C and the scavenging rate changed a little and all less than 50% with the concentration increased from 0.2mg/mL to 1.0mg/mL. The scavenging capability to hydroxyl radical was parallel to V_C and the IC₅₀ were all at 0.4mg/mL.8. The optimal making-up prescription of compound beverage of bamboo leaves was determined as follows: organic bamboo extract 70%, citric acid 0.07%, honey 8%.9. The optimum parameter of sterilizing compound beverage of bamboo leaves was: sterilizing 5 minutes under the temperature 85℃.10. The color-sustaining technology of compound beverage of bamboo leaves was: adding 200ppm D-V_C in the compound beverage of bamboo leaves.更多还原