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香芹的功能性成分分析+文献综述

时间:2019-04-08 10:24来源:毕业论文
以香芹叶、香芹茎为研究对象,在测定其基本营养成分的基础上分别采用石墨炉原子吸收分光光度法测定其矿质元素含量,采用HPLC法测定其黄酮类物质含量,采用2,6-二氯靛酚滴定法

摘要:为了解香芹中的功能成分及其含量,拓展香芹的开发利用途径,本课题分别以香芹叶、香芹茎为研究对象,在测定其基本营养成分的基础上分别采用石墨炉原子吸收分光光度法测定其矿质元素含量,采用HPLC法测定其黄酮类物质含量,采用2,6-二氯靛酚滴定法、重铬酸钾分光光度法和荧光分光光度法测定其维生素C含量并进行了比较,采用GC-MS分析了其挥发性成分。研究结果表明:常量元素K在香芹茎、叶中的含量分别为21445ng/g,44371ng/g,常量元素Mg在香芹茎、叶中的含量分别为1252ng/g、2216ng/g。Fe、Cu、Zn等微量元素含量也很丰富,Fe在香芹茎、叶中的含量分别为2818ng/g、3341ng/g,Cu在香芹茎、叶中的含量分别为490ng/g、1680ng/g,Zn在香芹茎、叶中的含量分别为2905ng/g、6313ng/g。香芹叶中的黄酮含量高于茎,其中,叶中黄酮含量为13.69mg/g,茎中黄酮含量为1.49mg/g。另外,其茎、叶中均含有丰富的芦丁、槲皮素。叶中维生素C含量较高,为29.45mg/g。测出挥发性成分共有59种,主要为烯类物质。34398
毕业论文关键词:香芹;黄酮;矿质元素;维生素C
The analysis of functional ingredients in parsley
Abstract: In order to exploit and utilize parsley,the functional ingredients in it were studied in this paper. The nutrients and its specific functional ingredients  were analysised respectively in leaves and stems of parsley. Graphite furnace atomic absorption spectrophotometry was used to measure the content of mineral element. The content of flavonoids was measured by HPLC and volatile components were measured by GC-MS. Then, the content of vitamin C were measured and compared by three methods such as 2,6-dichloro-indophenol titration, potassium dichromate spectrophotometry and fluorescence spectrophotometry. The results show that: the content of major element K in stems and leaves of parsley were 21445ng/g 、44371ng/g,the content of major element Mg in stems and leaves of parsley were 1252ng/g、2216ng/g.The content of Fe、Cu、Zn and other trace element were very rich, the content of Fe in parsley stems and leaves were 2818ng / g, 3341ng / g, the content of Cu in parsley stems and leaves were 490ng / g, 1680ng / g, the content of Zn in parsley stems and leaves were 2905ng / g, 6313ng / g. The content of flavonoid in parsley leaves were much richer than stems, which was 13.7mg / g in leaves、1.49mg / g in stems. In addition, the rutin、quercetinstemsare rich in leaves and stems. High vitamin C content in the leaves, as 29.5 mg / g. Measured total 59 kinds of volatile components, mainly for alkene. 源`自*六)维[论*文'网www.lwfree.cn
Key words: parsley,flavone, mneral element, vitamin C
 目录
1绪论    1
1.1 香芹概况    1
1.1.1 香芹概述    1
1.1.2香芹的营养价值    1
1.1.3香芹的药用价值    1
1.1.4香芹的加工利用情况    2
1.2香芹的营养成分分析方法及其原理    2
1.2.1 蛋白质测定方法    2
1.2.2纤维素的测定方法    3
         (1)粗纤维的测定原理    3
(2)膳食纤维的测定原理    3
1.2.3 维生素C测定方法    3
(1)重铬酸钾紫外分光光度法    3
(2)荧光分光光度法    3
(3)2,6-二氯靛酚滴定法    3
1.2.4 矿质元素的测定方法    4
1.2.5 黄酮类物质测定方法    4
(1)紫外分光光度法    4
(2)HPLC法    4
1.2.6多酚的测定方法    4
1.2.7挥发性物质的提取及测定方法    4
(1) SPME的工作原理    5 香芹的功能性成分分析+文献综述:http://www.lwfree.cn/shiping/20190408/31882.html
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