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摘要：本课题针对芦笋中含有较多黄酮类化合物的特点，以芦丁含量和出汁率为考察指标，通过单因子实验和正交优化确定了纤文素酶提取芦笋中芦丁的工艺条件，并比较了其它辅助方法对芦笋中芦丁含量提取的影响，最后对芦笋饮料进行了风调配。结果表明：（1）芦笋中芦丁的提取是以热水作为浸提溶剂，纤文素酶进行酶解，料液比为1:25，酶用量为40U/g，酶解pH值为5.3，50℃下酶解130min条件下芦丁提取率最高，芦丁提取率为17.052%，芦笋出汁率为68.209%。（2）通过对产品的色泽、气、口感和沉淀物进行综合评价，最后确定最佳配方为：料液比是1:6，白砂糖添加量是10%，柠檬酸添加量是0.15%。20841
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芦笋饮料以芦笋老茎作为原料，价格低廉、成本低，采用它制作饮料既可以减少其对环境造成的污染，又能够制作出具有保健功能的产品，提高经济效益，节能低碳。
毕业论文关键词：芦丁；提取；饮料
Preparation of design asparagus physiologically active substances extracted and beverages
Abstract: This paper focuses on the characteristics of asparagus contains more flavonoids, rutin content and the juice was the indexes by single factor experiments and orthogonal optimization identified cellulase asparagus extract rutin process conditions, and compared the Other auxiliary method to extract rutin content asparagus impact on the final flavor of asparagus drinks were deployed. The results showed that: (1) asparagus extract rutin as an extraction solvent is water, cellulase enzyme hydrolysis, solid-liquid ratio of 1:25, the enzyme dosage of 40U / g, hydrolysis at pH 5.3, rutin extraction rate under 50 ℃ under the conditions of the highest enzymatic 130min, rutin extraction rate of 17.052%, 68.209% rate of asparagus juice. (2) Through the color, smell, taste and sediment comprehensive evaluation of products, and finally determine the best formula is: liquid ratio is 1:6, the amount of sugar is added 10% citric acid added in an amount of 0.15%. Asparagus old stems to drink as a raw material, low price, low cost, using it to produce beverage can both reduce its pollution to the environment, but also to produce a product with health functions, improve economic efficiency, low-carbon energy.
Key word: rutin; extraction; beverage
1 绪论 1
1.1 芦笋的发展概况 1
1.2 芦笋的开发利用 1
1.2.1 芦笋的营养成分 1
1.2.2 芦笋的活性物质 1
1.2.3 芦笋的药用价值 2
1.2.4 芦笋的开发利用现状及发展前景 4
1.3 芦丁的提取技术 4
1.3.1 乙醇溶液提取法 4
1.3.2 纤文素酶水溶液提取法 5
1.3.3 超声波辅助提取法 5
1.3.4 微波辅助提取法 5
1.4 饮料的制备工艺 6
1.4.1 工艺流程 6
1.4.2 烫漂护色 6
1.4.3 感官评价 6
1.5 本课题研究的目的和意义 6
2 材料与方法 8
2.1 实验材料 8
2.2 实验试剂 8
2.3 实验仪器设备 8
2.4 实验方法 9
2.4.1 水分含量的测定 9
2.4.2 芦丁标准曲线的测定 9
2.4.3 纤文素酶对芦笋中芦丁提取效率和出汁率影响的研究流程 10
2.4.4 微波辅助处理对芦笋中芦丁含量和出汁率的影响 10
2.4.5 冷冻处理对芦笋中芦丁含量和出汁率的影响 10