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香芹的功能性成分分析+文獻綜述

時間:2019-04-08 10:24來源:畢業論文
以香芹葉、香芹莖為研究對象,在測定其基本營養成分的基礎上分別采用石墨爐原子吸收分光光度法測定其礦質元素含量,采用HPLC法測定其黃酮類物質含量,采用2,6-二氯靛酚滴定法

摘要:為了解香芹中的功能成分及其含量,拓展香芹的開發利用途徑,本課題分別以香芹葉、香芹莖為研究對象,在測定其基本營養成分的基礎上分別采用石墨爐原子吸收分光光度法測定其礦質元素含量,采用HPLC法測定其黃酮類物質含量,采用2,6-二氯靛酚滴定法、重鉻酸鉀分光光度法和熒光分光光度法測定其維生素C含量并進行了比較,采用GC-MS分析了其揮發性成分。研究結果表明:常量元素K在香芹莖、葉中的含量分別為21445ng/g,44371ng/g,常量元素Mg在香芹莖、葉中的含量分別為1252ng/g、2216ng/g。Fe、Cu、Zn等微量元素含量也很豐富,Fe在香芹莖、葉中的含量分別為2818ng/g、3341ng/g,Cu在香芹莖、葉中的含量分別為490ng/g、1680ng/g,Zn在香芹莖、葉中的含量分別為2905ng/g、6313ng/g。香芹葉中的黃酮含量高于莖,其中,葉中黃酮含量為13.69mg/g,莖中黃酮含量為1.49mg/g。另外,其莖、葉中均含有豐富的蘆丁、槲皮素。葉中維生素C含量較高,為29.45mg/g。測出揮發性成分共有59種,主要為烯類物質。34398
畢業論文關鍵詞:香芹;黃酮;礦質元素;維生素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:維;論-文'網=www.aftnzs.live

Key words: parsley,flavone, mneral element, vitamin C
 目錄
1緒論    1
1.1 香芹概況    1
1.1.1 香芹概述    1
1.1.2香芹的營養價值    1
1.1.3香芹的藥用價值    1
1.1.4香芹的加工利用情況    2
1.2香芹的營養成分分析方法及其原理    2
1.2.1 蛋白質測定方法    2
1.2.2纖維素的測定方法    3
         (1)粗纖維的測定原理    3
(2)膳食纖維的測定原理    3
1.2.3 維生素C測定方法    3
(1)重鉻酸鉀紫外分光光度法    3
(2)熒光分光光度法    3
(3)2,6-二氯靛酚滴定法    3
1.2.4 礦質元素的測定方法    4
1.2.5 黃酮類物質測定方法    4
(1)紫外分光光度法    4
(2)HPLC法    4
1.2.6多酚的測定方法    4
1.2.7揮發性物質的提取及測定方法    4
(1) SPME的工作原理    5 香芹的功能性成分分析+文獻綜述:http://www.aftnzs.live/shiping/20190408/31882.html
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