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1、 毕 业 设 计 （论文）题 目 :菌核侧耳花椰菜抗辐射发酵饮料研制英文题目:Development of anti-radiation Fermentation Beverage by using Pleurotus Tuber-regium(Fr.) Sing- Brassica oleracea学生姓名: 学 号: 指导老师: 职 称: 副教授专 业: 生物科学二 零 零 九 年 六 月 十 日Graduation project (paper)Title: Development of anti-radiation Fermentation Beverage by using fleu
2、rotus Tuber-regium(Fr.) Sing- Brassica oleracea Name : Number : Instructor: Title:AssistantprofesMajor: BioscienceOn June 10，2009摘 要随着科学技术和人们生活的现代化，人们越来越多的接触射线，电脑、手机、电视机、微波炉、空调以及医疗设备等。因此，开发抗辐射保健饮料，越来越受到人们的极大关注。基于此，本课题以富含抗辐射物质芥子碱的花椰菜和富含抗辐射物质多糖的菌核侧耳为研究对象，探索有效途径将两者有机的组合在一起，开发新型抗辐射保健饮料。首先以1000ml培养基内加108
3、0g新鲜花椰菜进行单因子考察（每10g 一个因子），得出最佳发酵条件下所需的花椰菜量，然后进行正交实验进行饮料口味的调配，接着进行基本营养成分和抗辐射物质含量的测定，最后以果蝇进行饮料抗辐射功能的检测。结果表明：单因素考虑，1000ML培养基内加50g新鲜花椰菜发酵液能得到最多芥子碱和最大生物量。正交实验结果表明以两倍的水稀释后的100ml发酵饮料中加入0.15g柠檬酸、0.04g苹果酸、7g白砂糖、0.04g蛋白糖、0.10g果胶和0.2gCMCT调味料后口感最好，入口甘甜，回味不绝。100ml液体发酵培养基中含有总糖2g、蛋白质7g、脂类0.45g、维生素C 4.4mg、黄酮0.01143
4、g、芥子碱0.0192g，调配好的100ml发酵饮料含有总糖0.1718g、蛋白质6.56g、脂类0.97g、维生素C 1mg、黄酮0.0107g、芥子碱0.01896g，各种营养成分丰富,且主要的抗辐射有效成分得到了保留。发酵饮料对经紫外辐射后的果蝇具有较好的辐射保护作用，喂养饮料的果蝇，繁殖率上升了10.84%，雌雄性别比下降了9.38%，生长周期有所恢复，突变率下降了19.44%。试验结果表明，发酵饮料是具有较强的辐射保护作用。本课题初步完成了抗辐射饮料的设计与研究，饮料既保留原料抗辐射物质及其他营养成分，又能去除大豆腥味，花椰菜的生味，并具有菌核侧耳发酵后的香味及好的口感，是一种价格低
5、廉的具有抗辐射效果的发酵饮料。关键字: 花椰菜； 菌核侧耳； 抗辐射； 饮料； 芥子碱ABSTRACTAs science and peoples lives modernized , more and more people contact with rays, computers, mobile phones, television sets, microwave ovens, air conditioners and medical equipments. Therefore, the development of anti-radiation health drinks gets mo
6、re and more concern. Based on this, this thesis is to research the cauliflower with rich anti-radiation material and sclerotia of Pleurotus with polysaccharide-rich substance radiation study to explore an effective way to combine these and develop a new anti-radiation health drink.First ,1000ml add
7、the medium 10-80g fresh broccoli single factor study (per 10g a factor), obtained under the best conditions of fermentation volume required for cauliflower, and then drink tastes Orthogonal experiment of the deployment, followed by basic nutrient composition and anti-radiation material and the deter
8、mination to fly for the last drink of the detection of anti-radiation features. The results showed that: a single factor, 1000ML added medium cauliflower 50g fresh fermentation broth can be the most sinapine and the largest biomass. Orthogonal experimental results show that twice as much water to th
9、e 100ml diluted fermented beverages by adding 0.15g of citric acid, 0.04g malic acid, 7g sugar, 0.04g protein, sugar, 0.10g pectin and seasonings 0.2gCMCT taste best after entrance sweet aftertaste never. 100ml liquid fermentation medium containing total sugar 2g, Protein 7g, fat 0.45g, Vitamin C 4.
10、4mg, flavonoids 0.01143g, sinapine 0.0192g, the deployment of good drinks containing 100ml total sugar fermentation 0.1718g, protein 6.56g, lipid Class 0.97g, Vitamin C 1mg, flavonoids 0.0107g, sinapine 0.01896g, a variety of nutrient-rich, and the main active ingredient of anti-radiation have been
11、retained. Fermented beverages by the ultraviolet radiation of the Drosophila radiation has a good protective effect of fruit fly feeding beverages, an increase of reproductive rate 10.84%, male and female sex ratio dropped by 9.38%, the growth cycle has been restored, a decrease of mutation rate 19.
12、44%.The results show that the fermented beverage has strong protective function of radiation. This thesis has completed the preliminary design and study of radiation, the beverage not only retains the anti-radiation material and other nutrients, but also removes the smell of soybean, the fresh smell
13、 of cauliflower. Whats more, it contains fermented flavor and good taste of sclerotia of Pleurotus, is a low-cost of fermented beverages with anti-radiation effect.Keyword: cauliflower; sclerotia of Pleurotus; anti-radiation; beverages; sinapine目 录摘 要IABSTRACTII绪论11.1. 花椰菜的形态特征以及研究进展.11.1.1 花椰菜的生物学特
14、征11.1.2花椰菜的有效化学成分21.1.3 花椰菜有效成分的药理作用21.2、菌核侧耳的形态特征以及研究进展41.2.1 菌核侧耳的生物学特征41.2.2 菌核侧耳的有效化学成分51.2.3 菌核侧耳有效成分的药理作用51.3、本课题研究的目的和意义62. 实验部分72.1 仪器与试剂72.1.1 仪器72.1.2 试剂与材料72.2 实验方法与步骤82.2.1发酵饮料芥子碱含量的检测82.2.1.1测定波长的选择82.2.1.2 标准曲线的绘制92.2.1.3 发酵饮料中芥子碱的测定92.2.2 最佳发酵条件的确定92.2.3 发酵原液的处理92.2.4 饮料口味的调配102.2.5 灌装，杀菌及检测102.2.6 营养成分的测定102.2.6.1 发酵培养基营养成分的测定.102.2.6.2 发酵饮料营养成分的测定.132.2.7 饮料的紫外辐射保护133 结果与分析153.1 花椰菜芥子碱含量的确定153.1.1 花椰菜芥子碱波长的确定153.1.2 标准曲线的绘制153.1.3 热醇回流单因素对芥子碱含量影响与结果分析153.1.4正交实验考虑花椰菜芥子碱提取最优的工艺的结果与分析153.2 最佳发酵条件的确定163.2.1花椰菜单因素实验163.2.2 口味的调配173.3 营养成分的测定183.3.1 发酵培养基营养成分的测定.
