论文总字数：18994字

摘 要

ABSTRACT ·······················································III

第一章 文献综述 ···················································1

1.1 银杏外种皮利用························································1

1.2银杏种仁的利用························································1

1.3银杏在医学上的应用 ···················································1

1.4 银杏淀粉的结构研究以及颗粒形态 ·······································2

1.5 银杏淀粉性质的研究····················································4

1.6 银杏淀粉的分离························································5

1.6.1实验室制备淀粉的方法············································5

1.6.2 淀粉的工业生产法 ···············································5

1.7　银杏淀粉糊特性、冻融稳定性 ··········································6

1.8 改性淀粉的应用·······················································6

1.8.1 微孔淀粉 ······················································6

1.8.2 非离子淀粉 ····················································7

1.8.3 阴离子淀粉 ····················································7

1.8.4 两性淀粉·······················································7

第二章 实验部分 ··················································9

2.1 实验仪器和试剂 ·····················································9

2.2银杏淀粉的提取制备 ···················································9

2.3银杏淀粉水分、灰分、脂肪的测定 ·······································10

2.3.1水分的测定（直接干燥法） ·······································10

2.3.2灰分的测定 ····················································11

2.3.3脂肪的测定 ····················································12

2.4直链淀粉含量的测定 ··················································14

2.4.1实验步骤 ······················································14

2.4.2实验结果 ······················································14

2.4.3样品中直链淀粉含量的测定········································15

2.5淀粉-碘复合物可见光谱分析 ···············································16

2.5.1试验方法 ······················································16

2.5.2实验结果 ······················································17

2.6溶解度和膨胀度 ······················································17

2.6.1实验步骤 ······················································17

2.6.2实验结果 ······················································17

2.7淀粉糊的透明度、冻融稳定性、凝沉性····································19

2.7.1实验方法 ······················································19

2.7.2实验结果 ······················································19

第三章结论与意义 ··················································21

3.1实验结论 ······························································21

3.2本课题研究的意义 ······················································21

参考文献 ··························································22

致谢 ······························································25

摘要

银杏又名白果，为世界珍贵的药食兼用植物资源，我国银杏资源的拥有量占世界总量的70% 。银杏的种仁含有丰富的营养成分和特异的化学物质，其干重中约含有60%～70%的淀粉以及一些维生素、多种微量元素等物质，故其营养价值较高并具有保健功能。

淀粉是银杏的主要成分，决定着银杏制品的性质和加工要求。本文阐述银杏淀粉的提取制备，对其水分、灰分、脂肪以及直链淀粉的含量进行了测定。并着力阐述近年来有关银杏淀粉分子特性：溶解度、膨胀度等的研究进展。

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