银杏中银杏酸的脱除及制粉的研究

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3.0 陈辉 2024-11-20 9 4 1.38MB 50 页 15积分
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摘 要
银杏也叫白果，其性平，味苦，营养丰富，具有止喘咳、止腹泻、润肺益气、
改善大脑功能、治疗脑供血不足，抗衰老等功效。但因银杏中含有银杏酸，而银
杏酸具有免疫毒性、细胞毒性和致敏性等作用，并且其中银杏酸的含量＞
200mg/kg，高于国标要求的银杏酸含量≤5mg/kg，所以银杏不能多食。
本文以微波为辅助手段，进行了对银杏中银杏酸的脱除研究，并优化了工艺参
数；还进行了银杏喷雾干燥制粉实验研究，得到主要结论如下：
研究了不同脱除方法、不同预泡时间及不同粉碎粒度对银杏中银杏酸脱除率
的影响，并测定了实验所用银杏中银杏酸的平均总含量。实验发现微波辅助法和
传统的索氏抽提方法相比较，虽然对银杏酸脱除的效果略差，但是脱除时间却少
了很多，并确定在微波辅助法中，预泡时间为 1 h 最适宜，粉碎粒度为 60 目最适
宜。并且测得实验中所用银杏中银杏酸的平均总含量为 223.8mg/kg。
在微波辅助脱除银杏中银杏酸工艺研究中，以银杏为原料，采用单因素试验
和正交试验分析，探讨了料液比、提取温度、微波功率、提取时间、乙醇浓度对
银杏中银杏酸脱除率的影响，并优化微波辅助脱除工艺。实验结果表明，微波辅
助脱除银杏中银杏酸的最佳工艺条件为：微波功率为 500w，乙醇浓度为 75％，料
液比（m：V）1:35，提取温度 60 ℃，提取时间 55 min。在此条件下，银杏酸脱除
率可达 191.8mg/kg，并且影响银杏酸脱除率的主次因素为：乙醇浓度（D）＞温度
（B）＞料液比（C）＞微波提取时间（A）。
采用喷雾干燥法制备银杏粉，利用单因素试验和正交试验分析，探讨了雾化
器转速、进料浓度、进料流量、进风温度对产品得率和喷雾效果的影响，并对喷
雾干燥工艺进行了优化。研究结果表明：对产品得率影响的主次因素为：雾化器
转速＞进料浓度＞进风温度＞进料流量，对含水量影响的主次因素为：进风温度
＞进料浓度＞进料流量＞雾化器转速，综合考虑，银杏喷雾干燥制粉的最佳工艺
参数为：雾化器转速 25000 r/min，进料浓度 35％，进料流量 25 mL/min，进风温
度190°C。在此条件下，集粉率 48.76％，含水量 4.09％。
关键词：银杏 银杏酸 微波辅助 喷雾干燥 工艺
ABSTRACT
Ginkgo, known as Ginkgo bilobaseed ，exhibits a lot of excellent properties,
including neutral in nature, bitter, nutrient-rich, relieving a cough, stopping diarrhea,
Moistening Lung effectiveness, improving brain function and cerebral insufficiency,
anti-aging and other effects. However，ginkgo acid contained in ginkgo has been shown
immune toxicity, cell toxicity and allergenicity and so on. The acid contents> 200
mg/kg, which is much higher than the national standard of ginkgo acid≤ 5 mg/kg, so it
is not situtable to eat too much.
In this paper, using the microwave as a supplementary mean, the optimization of
the process parameters was introduced for the removal of ginkgo acid from Ginkgo
biloba and spray-dried technology for Ginkgo powder.The results were showed as
follows:
Different conditions was studied on removal rate of Ginkgo acid with different
times and different pre-bubble particle sizes of Ginkgo. It was found that there was no
obviously difference between the microwave-assisted method and the traditional
Soxhlet extraction method, Although removal effect of ginkgolic acid slightly less，it
can save more time , and 1 h for the pre-bubble time and 60 meshes for crushed particle
size was finally chosen, by these parameters the highest removal rate of ginkgo acid was
obtained. And measurement was used in the experiment of ginkgo biloba ginkgolic acid
content of the average total 223.8 mg/kg.
In the present study, the single factor experiments and orthogonal test were
performed to investigate the effects of solid-liquid ratio, extraction
temperature,Microwave power,extraction time and ethanol concentration on the removal
rate of ginkgo acid from Ginkgo biloba. Optimizations of various parameters for ginkgo
acid removal were carried out, which employed removal rate as the evaluation standard.
From the experimental results it could be concluded that the preferred extraction solvent,
solid-liquid ratio, extraction temperature and time for microwave-assisted removal of
ginkgo acid were Microwave power500W，75% ethanol, 1:35 (m:V), 60°C, and 55 min,
respectively. Under the optimal conditions, ginkgo acid removal rate could be up to
191.8mg/kg. The removal of ginkgo acid primary and secondary factors are: alcohol
concentration (D)> temperature (B)> liquid ratio (C)> microwave extraction time (A).
Ginkgo powder was prepared by spray drying method. The single factor
experiments and orthogonal test were performed to investigate the product of yield and
water content by the factors of atomizer speed, feed concentration, feed flow rat. inlet
air temperature. The results showed that: the product yield of the primary and secondary
factors: atomizer speed> into the feed concentration> Air Temperature> feeding flow
rate; the water content of the primary and secondary factors: inlet air temperature> into
the feed concentration> feed flow rate> atomizer speed. Ginkgo optimum spray drying
parameters were: nebulizer speed is 25000r / min, the feed concentration is 35%, feed
flow rate is 25 mL / min, inlet air temperature is 190 ℃. In this condition, the set rate of
powder is 48.76%, and water content is 4.09%.
Keywords: Ginkgo, Ginkgolic acid, Microwave-assisted, Spray drying,
Process
目 录
中文摘要
ABSTRACT
第一章 绪 论 ......................................................... 1
§1.1 立题背景及意义..............................................................错误！未定义书签。
§1.2 银杏及银杏酸的研究进展................................................................................2
§1.3 银杏酸提取分离技术........................................................................................2
§1.3.1 柱层析法.....................................................................................................3
§1.3.2 树脂吸附法.................................................................................................3
§1.3.3 超声波法.....................................................................................................5
§1.3.4 超临界萃取法.............................................................................................6
§1.3.5 其它提取分离技术.....................................................................................7
§1.4 喷雾干燥技术....................................................................................................8
§1.4.1 喷雾干燥技术的原理和特点.....................................................................8
§1.4.2 喷雾干燥技术的应用.................................................................................8
§1.5 本课题的主要研究内容....................................................................................9
第二章 银杏中银杏酸脱除方法和前处理的研究 ........................... 10
§2.1 前言.................................................................................错误！未定义书签。
§2.2 实验材料与方法.............................................................错误！未定义书签。
§2.2.1 仪器与试剂.................................................................................................10
§2.2.2 实验方法.................................................................错误！未定义书签。
§2.3 结果与分析.....................................................................错误！未定义书签。
§2.3.1 银杏酸标注曲线的绘制.............................................................................12
§2.3.2 银杏中银杏酸总含量的测定.....................................错误！未定义书签。
§2.3.3 不同脱除方法的比较..............................................................................13
§2.3.4 预泡时间对银杏酸脱除率的影响.........................................................14
§2.3.5 粉碎粒度对银杏酸脱除率的影响.........................................................14
§2.4 本章小结.........................................................................................................16
第三章 微波辅助脱除银杏酸的工艺研究 ................................. 17
§3.1 前言.................................................................................错误！未定义书签。
§3.2 实验材料与方法.............................................................错误！未定义书签。
§3.2.1 仪器与试剂.............................................................................................17
§3.2.2 实验方法.................................................................错误！未定义书签。
§3.3 结果与分析.......................................................................错误！未定义书签。
§3.3.1 料液比对银杏酸脱除率的影响.............................................................19
§3.3.2 乙醇浓度对银杏酸脱除率的影响.........................................................20
§3.3.3 微波温度对银杏酸脱除率的影响.........................错误！未定义书签。
§3.3.4 微波时间对银杏酸脱除率的影响.........................................................21
§3.3.5 微波功率对银杏酸脱除率的影响.........................错误！未定义书签。
§3.3.6 微波工艺条件的正交优化.....................................................................23
§3.3.7 微波辅助最优组合的验证.....................................................................24
§3.4 本章小结.........................................................................错误！未定义书签。
第四章 喷雾干燥法制备银杏粉的工艺研究 ............................... 26
§4.1 前言.................................................................................................................26
§4.2 实验材料与方法.............................................................错误！未定义书签。
§4.2.1 仪器与材料.............................................................................................26
§4.2.2 实验方法.................................................................错误！未定义书签。
§4.3 结果与分析.....................................................................错误！未定义书签。
§4.3.1 进风温度对银杏粉集粉率的影响.........................................................28
§4.3.2 雾化器转速对银杏粉集粉率的影响.....................................................29
§4.3.3 进料浓度对银杏粉集粉率的影响..........................................................30
§4.3.4 进料流量对银杏粉集粉率的影响..........................................................31
§4.3.5 正交优化喷雾干燥工艺.........................................................................32
§4.3.6 最佳工艺组合制备的银杏粉.................................................................34
§4.4 本章小结.........................................................................错误！未定义书签。
第五章 结论与建议 ................................................... 36
§5.1 主要结论.........................................................................................................36
§5.1.1 银杏酸脱除方法的比较及预处理的研究..............................................36
§5.1.2 微波辅助脱除银杏中银杏酸工艺的研究..............................................36
§5.1.3 喷雾干燥技术制备银杏粉工艺的研究..................................................37
§5.2 进一步研究建议.............................................................................................37
参考文献 ............................................................ 39
在读期间公开发表的论文和参加的科研项目 .............................. 43
致 谢 .............................................................. 44
摘要：

摘要银杏也叫白果，其性平，味苦，营养丰富，具有止喘咳、止腹泻、润肺益气、改善大脑功能、治疗脑供血不足，抗衰老等功效。但因银杏中含有银杏酸，而银杏酸具有免疫毒性、细胞毒性和致敏性等作用，并且其中银杏酸的含量＞200mg/kg，高于国标要求的银杏酸含量≤5mg/kg，所以银杏不能多食。本文以微波为辅助手段，进行了对银杏中银杏酸的脱除研究，并优化了工艺参数；还进行了银杏喷雾干燥制粉实验研究，得到主要结论如下：研究了不同脱除方法、不同预泡时间及不同粉碎粒度对银杏中银杏酸脱除率的影响，并测定了实验所用银杏中银杏酸的平均总含量。实验发现微波辅助法和传统的索氏抽提方法相比较，虽然对银杏酸脱除的效果略差，但是...

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作者：陈辉 分类：高等教育资料 价格：15积分 属性：50 页 大小：1.38MB 格式：PDF 时间：2024-11-20

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