超声波辅助废啤酒酵母吸附蓝莓渣中花色苷的研究
毕业论文关键词：花色苷；超声波；生物吸附；蓝莓渣；废啤酒酵母
Ultrasound-assisted biosorption of anthocyanins extracted from blueberry pomace by waste brewery’s yeast
Abstract：
Waste yeasts derived from brewery were used for the bioadsorption of anthocyanins extracted from blueberry pomaces. Meanwhile, ultrasound was applied to enhance the adsorption process. The influence of adsorption temperature and ultrasonic power on the adsorption process were investigated and the adsorption mechanism was explored. . The results showed that the amount of anthocyanins adsorbed by waste yeast increased with ultrasonication time at a certain temperature. After ultrasonication for 120 min, the adsorption yield reached maximum. Both temperature and ultrasound intensity within the studied range had positive effect on the adsorption process. Furthermore, the second-order kinetic model was successful in modeling the adsorption kinetics. Besides, according to FIRT analysis, it was found that the adsorption degree of various monomeric anthocyanins by waste brewery’s yeast is different and the amino, hydroxyl and amide groups in the protein and polysaccharide of the cell wall played a key role in the adsorption process.
Key words: anthocyanins；ultrasound；biosorption；blueberry pomace; waste brewery’s yeast
目 录
摘要： 1
关键词： 1
Abstract： 1
Key words: 1
引言： 1
1 材料与方法 2
1．1主要试验材料与试剂 2
1．2 主要仪器与设备 3
1．3 方法 3
1．3．1 生物吸附 3
1．3．2吸附动力学研究 4
1．3．3 吸附前后单体花色苷变化研究 4
1．3．4 吸附前后废啤酒酵母官能团变化研究 4
1．3．5 数据统计与分析 4
2 结果与分析 4
2．1 吸附效果 4
2．1．1 静置、水浴振荡与超声波辅助废啤酒酵母吸附蓝莓渣花色苷比较 4
2．1．2 超声功率对废啤酒酵母吸附蓝莓渣花色苷的影响 5
2．1．3 温度对废啤酒酵母吸附蓝莓渣花色苷的影响 6
2．2 吸附动力学研究 6
2．3 吸附前后单体花色苷变化研究 7
2．4 吸附前后废啤酒酵母官能团变化研究 8
3 讨论 9
3．1 温度和超声功率对吸附过程的影响 9
3．2 超声辅助吸附的优势 9
3．3 吸附动力学分析 9
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