摘要：灵芝是一种名贵中药，多糖是其中重要药效成分，具有广泛的药理作用，是理想的保健食品。本文采用纤维素酶酶解灵芝中的纤维素，将灵芝中人类不能消化的物质转化成可消化的物质，使得灵芝中多糖等有效物质更大程度的提取出来，增加灵芝液的保健效果。本次研究优化了酶解参数，得到了灵芝水解液，并利用该水解液对灵芝保健果冻的制备工艺进行了研究。单因素实验结果表明：纤维素酶酶解灵芝提取多糖的最佳pH为5.0，最佳时间为150 min，最佳温度为55 °C，最佳料液比为1.33:40，最佳酶量为1.125%。正交优化结果表明：纤维素酶酶解灵芝提取多糖的最优条件为pH为5.5，酶解的时间为120 min，温度为60 °C，纤维素酶量为1.35%。正交优化表的方差分析结果表明：温度对纤维素酶酶解灵芝提取多糖的影响较大。同时，灵芝果冻的最优配方为：卡拉胶：黄原胶添加量之比为3:2，复配胶的总浓度为0.8%，灵芝液、蔗糖、柠檬酸添加量分别为20%，15%和0.08%。此配方下制作的灵芝果冻无苦，淡黄色，色泽纯净，弹性适中，口感爽滑，有淡淡香气。本研究可以为纤维素酶酶解灵芝提取多糖和灵芝果冻的工业生产提供技术参考。62172

毕业论文关键词：灵芝；多糖；纤维素酶；果冻

Study on the production technology of Ganoderma jelly

Abstract: Ganoderma lucidum is a precious Chinese medicinal herbology, polysaccharide is one of the most important medicinal effective ingredients, it has a wide range of pharmacological effects, so it’s an ideal health food. In this paper, the cellulose was selected to enzyme cellulose, turning the substances that people can’t digest into digestible substances, which can help extract more polysaccharides and other effective substances from Ganoderma lucidum and increase the health effect of Ganoderma lucidum liquid. The technical conditions of polysaccharide extraction were studied and optimized to get the Ganoderma lucidum liquid, and the Ganoderma lucidum health jelly was prepared. The results of single factor test are as follows: the optimum pH was 5.0, the time was 150 min, the temperature valued of 55 °C, the optimum liquid ratio was 1.33:40 and the amount of cellulose was 1.125%. The results of orthogonal test are as follows: the pH was 5.5, the time was 120 min, the temperature was 60 °C and the amount of cellulose was 1.35%. The analysis of variance orthogonal test shows that the temperature has great influence on the extraction of Polysaccharide from Ganoderma. Meanwhile, the optimal formula of Ganoderma lucidum jelly is as follows: carrageenan: xanthan gum addition ratio was 3：2, the concentration of multi-pastern was 0.8%, the addition amounts of Ganoderma lucidum liquid, sucrose and citric acid were 20%, 15%, and 0.08%, respectively. The Ganoderma lucidum jelly made by this formula has the following characteristics: without bitterness, light yellow, pure color, moderate elasticity, smooth taste and with a touch of fragrance. The technical reference can be provided for Ganoderma lucidum polysaccharides extraction using cellulose and the industrial production of Ganoderma lucidum jelly.

Key words: Ganoderma lucidum; polysaccharide; cellulase; jelly

1  研究背景介绍 1

1.1  灵芝 1

1.1.1  灵芝的主要成分 1

1.1.2  灵芝多糖的常规提取方法 2

1.2  果冻 3

1.2.1  胶体在果冻中的应用 3

1.3  本课题的研究目的与研究内容 4

2  实验材料及方法 灵芝果冻的制作工艺研究:http://www.751com.cn/shiping/lunwen_68285.html