蒲葵子多糖的提取、分离和表征——“食品分析实验”课程创新实验设计  

Extraction,Purification and Characterization of Polysaccharide from Seed of Livistona Chinensis:Innovative Experimental Design of the“Food Analysis Experiment”Course

作　　者：金静维 刘家全 吴日辉 甘礼社 李冬利 刘磊 Jin Jingwei;Liu Jiaquan;Wu Rihui;Gan Lishe;Li Dongli;Liu Lei(School of Biotechnology and Health Sciences,Wuyi University,Jiangmen 529020,China)

机构地区：[1]五邑大学生物科技与大健康学院,广东江门529020

出　　处：《广东化工》2023年第18期225-228,共4页Guangdong Chemical Industry

基　　金：五邑大学本科教学质量与教学改革工程建设项目基于“互联网+”的“学训一体”教学模式的改革与实践——以《食品化学》为例(JX2022019);五邑大学高质量课程建设与创新创业教育建设改革项目“食品化学”(KC2021064)。

摘　　要：以江门本土特色植物蒲葵子为原料,采用超声辅助酶法提取多糖的工艺,此种方法条件温和,对多糖结构破坏小,且时间短、效率高、能耗低。本实验通过建立葡萄糖标准曲线和牛血清蛋白标准曲线测定提取多糖的含量和蛋白质含量,标准曲线的绘制需要严谨的定量操作,培养学生准确称量和测定理念。本实验给学生提供自主探索的机会,在不同的条件下提取多糖,对结果的影响也不相同,有利于培养学生的探究精神、创新意识。该实验内容充实,现象稳定,重复性好,适合作为本科生综合实验课程的实验项目。Seed of Livistona chinensis as raw material,the polysaccharide was extracted by an ultrasonic-assisted enzymatic process,under mild conditions,this method of polysaccharide structure damage is very small,and time is short,with high efficiency,and low energy consumption.This experiment through the establishment of a standard curve of glucose and bovine serum albumin standard curve to determine the content of polysaccharide and protein content,standard curve drawing needs a rigorous quantitative operation,and raises the student accurately weigh and measure the concept.This experiment allows students to independently explore,polysaccharide was extracted under different conditions,and the influence on the result is not the same,to cultivate students'exploring spirit and innovation consciousness.Enrich the experimental content,the phenomenon of stability,and good repeatability,for undergraduate experimental projects of the comprehensive experimental courses.

关 键 词：蒲葵子多糖 超声辅助酶法 提取分离 鉴定 实验设计 

分 类 号：TQ[化学工程]