| To investigate the Chuju polysaccharide extraction,separation,purification process,pharmacological analysis and functional noodle preparation from Chuju.Firstly,the extraction of crude polysaccharide from Chuju by flash extraction was studied.The mixed design combined with Central composite design was used to optimize the process,and the optimization conditions of extraction process were verified.The processing design was optimized by Mixture design combining Central composite design and the optimization conditions of the extraction process were verified.The purification process of the polysaccharides from the Chuju was further researched.The extracted polysaccharides of the Chuju were separated and purified by DEAE-Cellulose-52.The deproteinization and decolorization processes were analyzed during the experiment to obtain the optimized separation conditions.Pharmacologically,the separation and purification polysaccharides were tested in diabetic mice,and the tissue structure anatomy and pathological sections were used,and the test results were analyzed.Finally,functional noodles were prepared with Chuju polysaccharide.The results were as follows:(1)The processing design was optimized by Mixture design combining Central composite design for the extraction of Chuju polysaccharide,and the optimization condition was as follows:0.27g complex enzyme,0.07g tween 80,0.28g SDS,94.38g buffer solution and 5.0g Chuju.Moreover,finally determined the buffer pH 4.0,the extracting power 200W,extracting time 12min,extracting temperature 58.50℃.Under the optimized conditions,the extraction rate of Chuju polysaccharide can reach 18.343%,and the deviation rate between the experimental value and the predicted value gets small as 1.665%.(2)The Sevage method and TCA method were used to prepare crude polysaccharides respectively.Through the comparison of the two methods,it can be seen that although the deproteinization rate of Sevage method is lower than that of TCA method,its polysaccharide retention rate and the polysaccharide reduction force after deproteinization are stronger than that of TCA method.Therefore,the deproteinization by Sevage method is comprehensively considered.The crude Chuju polysaccharide was separated and purificated by using DEAE-Cellulose-52 ion exchange column chromatography from Chuju.In order to determine the position of the required eluting concentration,D1 polysaccharides were eluted in 0.2mol/L NaCl eluent by NaCl gradient solution,and D2 polysaccharides were eluted in 0.3mol/L NaCl eluent.D3 polysaccharides were eluted in 0.5mol/L NaCl eluent.The eluting effect of this method was obvious,and the eluting substance was more concentrated,so it could be used as a method of eluting and separating Chuju polysaccharide.It was inspected that antioxidant activity of the separation of polysaccharide,respectively investigating the Chuju polysaccharide removing DPPH free radical activity,hydroxyl free radical activity,clear activity on superoxide anion and Chuju polysaccharide determination of reducing power four aspects.It found that all the three kinds of polysaccharide substances separated from DEAE-cellulose-52 ion have antioxidant activity,ranging from Vc to VE.What’s more,the antioxidant activity of them ranks in the order of D2,D1 and D3.(3)The effects of Chuju polysaccharide on TC,TG,HDL and LDL of diabetic mice and the effects of Chuju polysaccharide on SOD,GSH-Px and MDA scavenging in serum and liver were analyzed.The model was successfully established by measuring serum insulin level and insulin resistance index Homa-IR,and the results showed that the three components in Chuju could increase insulin and improve insulin β cell function.The ratio of thymus and spleen in mice showed the effect of diabetes on the immune organs of mice,indicating that the polysaccharide showed a gradual improvement process in the immune function of mice,and there was no significant difference between the high-dose group and the positive control group(P>0.05).The results of histological structure and histopathological section of mice showed that three polysaccharides in Chuju could protect liver.At the same time,it has a good protective effect on the kidney and pancreas.(4)To reseach noodles of Chuju polysaccharide preparation conditions,according to the factors,4 factors and 3 levels orthogonal experiment was designed by sensory evaluation indicators for the preparation of Chuju polysaccharide noodles in all kinds of additives on the condition of optimization,and the optimized conditions for the range analysis determines the optimization conditions of preparation of Chuju polysaccharide noodles:1.5g Chuju polysaccharide content,10.0g green bean powder content,10.0g chickpea powder content,and 2.5g buckwheat flour content.The optimum process of preparing Chuju polysaccharide noodles was optimized by using 25.0g high refined powder,adding 1.0g salt and 3%xanthan gum.And the optimization of process preparation of dough and noodle is verified and the quality and structure analysis,from the noodles,hardness,adhesion,cohesion,elasticity and chewiness index evaluation,and the characteristics of the noodles in the preparation of was investigated,and finally determine the optimum conditions for the preparation of Chuju polysaccharide noodles conform to the requirements of the preparation of noodles. |
