摘要： 本实验以糊化青稞液为培养基，经过安琪白酒曲发酵，通过指标分析得出，发酵液中多肽含量为3.18%，β-葡聚糖含量为5.12%，总酚含量为3.7mg/mL，黄酮含量为0.601mg/mL，蛋白质含量为3.78mg/mL，氨基酸含量为22.625μg/mL。青稞100%发酵原液ABTS自由基清除能力为50.98%，还原力为87.6%，羟基自由基清除率高达96.36%，DPPH自由基清除率为79.25%，抑制酪氨酸酶活性为34.23%。不同的提取方法，多肽与β-葡聚糖的提取率会有所不同。发酵法通过单因素实验与正交实验相结合，进行优化得到最佳提取发酵条件为：料液比为1：6，发酵温度为32℃，发酵时间为32h时，接种量为0.05%，在最适发酵条件下，青稞多肽的提取率为3.40%±0.02，青稞β-葡聚糖提取率为5.21%±0.02。

关键词： 青稞；多肽；β-葡聚糖；发酵法；条件优化

Study on Extraction of Active Ingredients from Celadon by Fermentation

Abstract: In this experiment, the gelatinized barley liquor was used as the culture medium. After fermentation of Angel White liquor, the index analysis showed that the polypeptide content in the fermentation broth was 3.18%, the content of β-glucan was 5.12%, and the total phenol content was 3.7mg/mL. The flavonoid content was 0.601 mg/mL, the protein content was 3.78 mg/mL, and the amino acid content was 22.625 μg/mL. The scavenging rate of hydroxyl radicals in the 100% fermented liquid of the antioxidant capacity was 50.98%, and the reducing power was 87.6%，highland barley was as high as 96.36%, the DPPH radical scavenging rate was 79.25%, the tyrosinase activity was 34.23% . Different extraction methods, the extraction rate of polypeptide and β-glucan will be different. The optimum conditions for the optimum extraction conditions were as follows: the ratio of solid to liquid was 1:6, the fermentation temperature was 32°C, the fermentation time was 32 h, and the inoculation amount was 0.05%. Under the optimum fermentation conditions, the extraction rate of cyanide polypeptide was 3.40%±0.02, and the extraction rate of indigo-β-glucan was 5.21%±0.02.

Keywords:  hullessbarley; Polypeptide; β-Glucan; Fermentation; Condition optimization

目录

摘要 i

Abstract i

目录 ii

1绪论 1

1.1 青稞活性成分的功能概述及其研究现状 1

1.1.1 青稞活性成分的功能 1

1.1.2 青稞活性成分的研究现状 1

1.2发酵液菌体构成及营养成分 2

1.2.1 发酵液主要菌体构成 2

1.2.2 发酵母液营养成分 2

1.2.3 发酵母液发酵机理的研究 2

1.3 青稞多肽的功效及在化妆品开发中的研究现状 3

1.3.1 青稞多肽的功效 3

1.3.2 青稞多肽在化妆品开发中的研究现状 3

1.4 青稞Β-葡聚糖的功效及在化妆品开发中的研究现状 4

1.4.1 青稞β-葡聚糖的功效 4

1.4.2 青稞β-葡聚糖在化妆品开发中的研究现状 4

1.5 本课题的目的及研究意义 4

1.5.1 研究目的 4

1.5.2 研究意义 5

2  材料与方法 6

2.1  菌种、培养基与试剂的准备以及配置方法 6

2.1.1 青稞原料 6

2.1.2 实验菌种 6

2.1.3 实验试剂 6

2.1.4 实验试剂配制方法 7

2.2  仪器与设备 8

2.3  实验设计与方法 8

2.3.1 青稞发酵液的培养 8

2.3.2 青稞多肽含量的测定 9

2.3.3 青稞β-葡聚糖含量测定 10

2.4 单因素工艺优化 10

2.4.1 时间的影响 10

2.4.2 料液比的影响 11

2.4.3 接种量的影响 11

2.4.4 温度的影响 11

2.5 正交试验 11

2.5.1 青稞多肽正交试验 11

2.5.2 青稞β-葡聚糖正交试验 12

2.6 成分分析 12

2.6.1 多肽含量的测定 12

2.6.2 β-葡聚糖含量检测 13

2.6.3 酚类含量检测 14

2.6.4 黄酮含量检测 15

2.6.5 蛋白质含量检测 16

2.6.6 氨基酸含量检测 17