导　　师： 刘静波

学科专业： 083201

授予学位： 硕士

作　　者： ;

机构地区： 吉林大学

摘　　要： 本研究为吉林省高技术产业发展专项项目《人参食品自主创新公共服务平台建设项目》部分研究内容，以五年生人参根为实验原料，对人参中皂苷成分进行了系统研究。人参皂苷是传统食品人参中的主要有效成分，其含量往往是人参品质的标准。已证明的人参皂苷单体有三十多种，具有调节免疫能力、平衡血压、兴奋神经和抑制肿瘤细胞增生等多种功能。人参的药食同源在吉林省试点成功后，已在全国推广,人参食品也逐渐进入市场。 本文利用紫外分光光度法检测人参总皂苷含量，得到皂苷含量与吸光光度值之间的线性关系方程为y=0.03x（R2=0.997），并开展了方法学检验，得出此方法具有准确、快捷和检测时间短的优点，适合用于无色透明溶液体系中人参总皂苷含量的测定。在此基础上，利用正交试验设计优化了水提醇沉法和微波辅助提取法提取人参总皂苷的具体参数。在水提醇沉法中，得到最佳工艺参数为：料液比为1:40，提取时间为50min，人参粉为60目，得到的提取率为5.91/%。为充分优化提取工艺，对比分析了微波辅助提取工艺，最佳优化工艺条件为：功率400W，时间9min，温度60℃，料液比为1：60，按此工艺参数得到的提取率为5.97/%。通过对比两种提取技术，发现微波辅助提取技术与传统的水提醇沉法在提取率上差别不大，但微波辅助法可以缩短提取时间，说明微波辅助提取工艺在后期的工业化生产中更节约时间和成本，为今后开展大规模的人参皂苷生产提供良好的参数基础。 人参被挤压膨化技工之后，人参的微结构发生了改变，通过挤压膨化后天然产物的有效成分更易于溶出，且溶出量更大。本文利用挤压膨化技术初处理人参粉，结合水提醇沉法最佳工艺参数提取人参总皂苷。优化挤压膨化过程的工艺参数为：水分含量14/%，螺杆速度110r//min，加工温度90℃，提取率达到7.41/%。本方法具有显著提高人参皂苷的提取率的效果。 本实验还提供了一种人参食品资源的开发方案。人参方便汤料具有平衡营养成分，方便快捷和口味良好的特点。这种人参食品的开发，对于人参食品高附加值产品开发提供了有价值的参数基础，对于后期的工业化生产有重要的指导意义。 This study is part of Jilin high-tech industry development special projects: Ginsengfood innovation of public service platform construction project. Ginseng saponin isconsidered one of the main active substances that are proved by means of moderntechnology, which is often used as quality standards of ginseng. There are30kinds ofginseng saponin monomers that can regulate immunity, balance blood pressure, nervousexcitement and inhibition of tumor cell proliferation and other functions.In2011, Jilinprovince was authorized as pilot of ginseng into the food industry. After that, ginsengapplication in food has been further developed, and ginseng food is gradually entering themarket, has been extended nationwide. In this paper, the use of UV spectrophotometric detection method was used toestablish the total content of ginseng saponin, get linear equations saponin contentabsorptiometry between values: y=0.03x, R2=0.997, and carried out the testmethodology, results of this the method is accurate, fast and short detection time advantagefor determination of colorless and transparent solution system for ginseng total saponincontent. Based on this, the use of orthogonal design was ued to optimize the waterextraction and alcohol precipitation and microwave extraction method of ginseng totalsaponin specific parameters. Water extraction and alcohol precipitation, the best processparameters were: liquid ratio1:40, the extraction time50min, ginseng powder mesh60.In order to fully optimize the extraction process, comparative analysis of the microwaveextraction process, the best optimization of process conditions: power400W, time9min,temperature60℃, solid-liquid ratio1:60. Extraction rate are5.91/%and5.97/%. Bycontrast, study concluded that the use of microwave extraction process was to enhance theextraction rate of ginsenosides; the extraction time is shortened, and proved the feasibilityof microwave-assisted extraction process in the post-production for future large-scaleproduction of ginseng saponin extract good technical parameters. Ginseng extruder processing technology has been used as a traditional Chinesemedicine processing method, also has been proved by the extrusion of the activeingredients of natural products easier dissolution and the dissolution of greater. In this paper, a twin-screw extruder early treatment ginseng powder, dried ginseng destruction ofthe original structure, to save time costs. Optimization of the extrusion process parametersas follows:14/%moisture content, screw speed of110rev//min, the processingtemperature90℃，extraction rate is7.41/%. This method can significantly increase theextraction rate of ginsenosides, while saving the extraction time. The experiment also provides one development programs ginseng food resources.Ginseng soup with balanced nutrients easy, convenient, good taste characteristics and so on.This ginseng food development, for the development of high value added products ginsengfood provided valuable parameter basis, industrial production for the latter has importantguiding significance.

关 键 词： 人参总皂苷 微波辅助提取 挤压膨化 人参食品

分 类 号： [TS218]

领　　域： [轻工技术与工程] [轻工技术与工程]