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浸泡和發芽對薏米營養及抗氧化功能影響的研究

時間:2019-05-17 21:16來源:畢業論文
以薏米為主要原料,首先對浸泡和發芽條件進行優化,并對發芽和浸泡對薏米顆粒的物重損失、可溶性固形物(SS)含量、脂肪含量、多糖的含量、蛋白含量及萌發薏米的抗氧化性進行研究

摘要薏米是一種營養豐富的糧食作物,其中含有豐富的蛋白質、脂肪、維生素和微量元素,被視為益壽食物、保健佳品,深受人們的喜愛。萌發可以進一步提高其中各種酶類的活性。本文以薏米為主要原料,首先對浸泡和發芽條件進行優化,并對發芽和浸泡對薏米顆粒的物重損失、可溶性固形物(SS)含量、脂肪含量、多糖的含量、蛋白含量及萌發薏米的抗氧化性進行研究,從而確定最佳的浸泡和發芽的工藝條件如下:最佳浸泡溫度為30℃,最佳浸泡時間為3h,最佳發芽溫度為30℃,最佳發芽時間為25h。同時,經測定在最佳的浸泡條件下處理后的薏米物重損失為4.07%,可溶性固形物的含量為1.9%,脂肪含量為4.35%,多糖含量為38.41%,蛋白質含量為4.99%。在最佳發芽條件下處理后薏米的物重損失為7.45%,可溶性固形物含量為5.6%,脂肪含量為4.09%,多糖含量為35.63%,蛋白質含量為6.20%,萌發的薏米清除DPPH•自由基的能力明顯增加,表明發芽的薏米具有更好的抗氧化性。研究表明浸泡和發芽對于薏米的加工有明顯的影響,是比較理想的薏米加工前處理手段。35451
乐彩网3d试机号分析预测關鍵詞:薏米;浸泡;發芽;功能成分;抗氧化性
Study on Nutrition and Antioxidant of Soaking and Germination of Coix
Abstract
Coix is a nutrient rich food crops, which contains rich protein, fat, vitamins and trace elements, be regarded as longevity food, health care Jiapin, by people's favorite. Germination can be further improved the activity of various enzymes. The coix as the main raw material, first of all for soaking and germination conditions were optimized, and the soaking and of coix grain material weight loss, soluble solids (SS) content, fat content, sugar content, protein content and germination antioxidant activity of coix were studied, so as to determine the optimal soaking and germinating conditions are as follows: the best soaking temperature of 30 DEG C, the optimum soaking time is 3h, optimal germination temperature is 30 degrees, optimal germination time for 25h. At the same time, the determination of coix soaked in optimal conditions after the treatment of weight loss was 4.07%, the content of soluble solids was 1.9%, fat 4.35%, the content of polysaccharide was 38.41%, protein content is 4.99%. In the best condition after germination of coix weight loss was 7.45%, the soluble solids content is 5.6%, fat 4.09%, the content of polysaccharide was 35.63%, protein content is 6.20%, the germination of coix DPPH• free radical scavenging ability increased significantly, indicating that the antioxidant of germinated coix has better. The research showed that soaking and germinating have obvious influence on the processing of coix, means soaking and germinating is ideal before treatment.

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Key Words:coix;soaking;germination;functional components;antioxidant activity
目    錄
摘要    I
Abstract    II
1 緒論    1
1.1薏米簡介    1
1.1.1薏米的食用價值    1
1.1.2薏米的主要功效成分    2
1.1.3薏米的研究現狀    2
1.2研究目的和意義    3
2實驗器材與過程    3
2.1 原料與試劑    3
2.2儀器與設備    4
2.3 實驗流程圖    4
2.4 薏米的浸泡和發芽及樣品處理    5
2.4.1 薏米浸泡    5
2.4.2 薏米發芽    5
2.4.3 樣品干燥制粉    5
2.5 各物質含量的測定    5
2.5.1 物重損失測定    5
2.5.2 可溶性固形物(SS)測定    5
2.5.3 脂肪測定    6
2.5.4 總糖含量測定    6 浸泡和發芽對薏米營養及抗氧化功能影響的研究://www.tkscy.icu/shiping/20190517/33406.html
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