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摘要：本论文以火腿和烤鸭为原料，通过蒸煮、浓缩等工艺手段得到火腿与烤鸭粗提物，再经过超滤等分离手段进一步得到火腿与烤鸭较为纯净的提取物，并对火腿与烤鸭的粗提物与超滤后得物的DPPH自由基清除率和还原能力进行测定，研究粗提物与超滤后得物的体外抗氧化活性。结果表明，火腿、烤鸭的粗提物的IC50值分别为24.4mg和8.8mg，具有抗氧化性；超滤过后的物质仍然具有抗氧化活性，同时杂质更少，有利于后续的处理；层析后得到四种物质。从而表明水提、超滤、层析等一系列分离提取技术对火腿、烤鸭中水溶性物质的提取具有较好的效果。5121
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关键词：火腿；烤鸭；水溶性；分离纯化；抗氧化性;毕业论文
Research on Separation Techniques of Water-soluble Extract in Traditional Food which were Ham and Roast Duck
Abstract： This article used ham and roast duck as material to obtain crude extract through boiling and concentrating process. The above extract was conducted with some method such as ultra-filtration and chromatography column to get the purified secondary extract. DPPH and reducing power were utilized to identify antioxidant capacity of crude and secondary extract. Results showed that extract of ham and roast duck had strong antioxidant ability. Although there was a slight decrease in antioxidant strength, few impurities were existed in extract which benefited treatments behind. Four different kinds of material were obtained after chromatography column. So results demonstrated that effect on separation efficiency of water-soluble product was obvious after a series of separation methods such as boiling, concentration, ultra-filtration and chromatography column.
Keywords: ham; roast duck; water-soluble extract; separation and purification; antioxidant strength
目录
1 绪论 1
1.1 传统食品 1
1.1.1 火腿 1
1.1.2 烤鸭 1
1.2 提取方法 2
1.2.1 乙醚提取法 3
1.2.2 水提法 3
1.3 分离纯化 3
1.3.1 超滤技术 3
1.3.2 层析技术 4
1.3.3 凝胶层析 5
1.4体外抗氧化活性 6
1.4.1 总还原力法 6
1.4.2 羟自由基清除能力的测定 6
1.4.3 DPPH 自由基( DPPH•) 法 6
1.4.4 ABTS自由基法 7
1.5 本课题的研究目的和意义 7
1.5.1 研究目的 7
1.5.2 研究意义 7
2 实验材料和方法 8
2.1 实验材料 8
2.1.1 主要仪器 8
2.1.2 实验试剂 8
2.2 实验方法 9
2.2.1样品的前处理实验 9
2.2.2提取实验 9
2.2.3 分离纯化实验 9
2.2.3.1 超滤 9
2.2.3.2 凝胶层析 10
2.2.4 体外抗氧化活性的测定 10
2.2.4.1总还原力的测定 10
2.2.4.2 DPPH 自由基( DPPH•) 清除率的测定 10
3 结果与讨论 12
3.1 火腿粗提物的抗氧化性结果 12
3.1.1 DPPH法 12
3.1.2 还原力法 12
3.2 烤鸭粗提物的抗氧化性结果 13
3.1.1 DPPH法 13
3.1.2 还原力法 14
3.3 超滤后火腿提取物的抗氧化性结果 15
3.3.1 DPPH法 15
3.3.2还原力法 15