桑葉粉加工方法與主要成分測定

生物工程論文編號:SW024  論文字數:14813,頁數:29

目  錄

中文摘要 Ⅰ
英文摘要 Ⅱ
目錄 Ⅲ
1. 緒論 1
 1.1 桑葉中主要成分 1
 1.2 桑葉的價值 1
 1.3 桑葉粉的加工方法 2
 1.4 桑葉中主要成分測定 4
 1.5 桑葉在生產生活中的應用 5
 1.6 桑葉開發前景與展望 6
 1.7 本課題研究內容 6
2. 實驗部分 7
 2.1 實驗材料 7
 2.2 實驗方法 8
3. 結果與討論 15
 3.1 桑葉含水量 15
 3.2 桑葉預處理比較 15
 3.3 烘干溫度對桑葉的影響 15
 3.4 烘干時間對桑葉的影響 16
 3.5 殺青對桑葉的影響 16
 3.6 桑葉粉的加工方法比較 16
 3.7 烘干溫度對桑葉粉粗蛋白含量影響的比較和分析 17
 3.8 加工方法對桑葉粉粗蛋白含量影響的比較和分析 18
 3.9 加工方法對桑葉粉中多糖含量影響的比較和分析 19
 3.10 加工方法對桑葉粉總黃酮含量影響的比較和分析 20
4. 總結與展望 21
致謝 22
參考文獻 23

摘  要：本研究用殺青法和非殺青法加工桑葉粉，對其進行香味、色澤、性狀等方面的比較，并對桑葉粉的主要成分含量的測定。實驗結果表明，烘干桑葉條最佳的條件是在60℃左右烘干50min，通過殺青法桑葉粉明顯比沒有經過殺青的色澤要好。在殺青法中200℃高溫殺青是比較好的方法。經過對這些桑葉粉的測定，多糖含量平均在1.5%，含量最高是用微波殺青法加工出來的桑葉粉含1.87%。粗蛋白含量平均在20%，其中用日曬法加工出來桑葉粉其粗蛋白含量在23.28%�？傸S酮類化合物的含量平均在1.5%，含量最高是200℃高溫殺青加工出來的桑葉粉。綜合分析比較得出結論，采用200℃高溫殺青是最適合加工桑葉粉。

關鍵詞：桑葉粉；加工方法；成分測定
Mulberry leaf powder processing methods and
determination of major components

Abstract：In this paper, with fixation and processing of non-fixation method of mulberry leaf powder, its flavor, color and characters, such as comparisons, and spectrophotometry and Kjeldahl Method of mulberry leaf powder for the determination of crude protein content. After the experiment, about 60 ℃ in 50min mulberry leaf is the best dry conditions，Fixation through the law out of the mulberry leaf powder processing than not fixing the color green is better. Fixing the law in 200 ℃ high temperature is a better method of fixation. After the determination of these mulberry leaf powder, polysaccharide content at about 1.5 percent, the maximum microwave fixation method are processed out of mulberry leaf powder containing 1.87%. Crude protein content at 20%, of which law to use the sun out of mulberry leaf powder processing its crude protein content at 23.28%. The total flavonoids content at about 1.5 percent, the highest temperature are 200 ℃ fixation by the mulberry leaf powder processing. Analysis and Comparison of General concluded that the use of 200 ℃ high temperature fixing is the most suitable processing of mulberry leaf powder.

Keywords：Mulberry leaf powder；Processing methods；Composition Determination