黃花菜抗氧化及抑制亞硝化的研究.pdf

1、浙江大學(xué)生物系統(tǒng)工程與食品科學(xué)學(xué)院碩士學(xué)位論文黃花菜抗氧化及抑制亞硝化的研究姓名：陸福軍申請(qǐng)學(xué)位級(jí)別：碩士專業(yè)：食品科學(xué)指導(dǎo)教師：茅林春20080501浙江久學(xué)傾f學(xué)位論文AbstractAbstractDaylily(HemerocallisfulvaLinn)isafavoritekindoffoodinChinaforitshighnutritionvalueandgoodtasteInthispaper，theinfluence

2、sofdryingprocessandlowtemperaturestorageonthebiologicalpropertiesofdaylilyflowersuchastheabilityofscavengingDPPHanddisconnectingnitrosaminesynthesiswerestudiedInaddition，theeffectofblanchingonthepickleddaylilyflowerwasin

3、vestigatedThemainresultswereshowedasfollows：(1)RegardingDPPHscavengingactivityandnitrosamineinhibitioneffectasevaluatingindicator，theoptimumextractionconditionforrelevantcompoundsWasobtainedthattheextractsolutionwas70％me

4、thanol(v／v)andtheultrasonicwave‘a(chǎn)ssistedextractionfor05hUnderthiscondition，thescavengingDPPHandnitriterateandinhibitingnitrosaminesynthesisefficiencyofdaylilyflowerWas796％669％and547％respectively(2)Takingtheabilityofscave

5、ngingDPPHanddisconnectingnitrosaminesynthesisasevaluationindexes，boilingwaterblanchingwasbetterthandidofsteamblanching；while，theblanchingparametersshouldbecontrolledstrictlytOavoidblossomAmongtheselectedthreedryingmethod

6、s，freezedryingwasthebestforthemaintenanceofsomebiologicalactivities，whilehot—airdryingtheworst(3)Comparedwiththecontrol，thepickleddaylilyflowerafterblanchinghadlowercontentofnitriteandaminonitrogen，andmaintainedhighercon

7、tentofreducingsugarResultsshowedthatblanchingwouldresultinthelossoftotalphenolicsandDPPHscavengingactivitywhileinthecontrast，blanchingtreatmentWashelpfultomaintainthetotalphenolicscontentandDPPHscavengingactivityduringth

8、epicklingprocess(4)FourvarietiesofdalylilyflowersuchasMengzihua，Baihua，Xiye，Daoganwereselectedtostudythestorageperformanceunder4。Cfor18dDuringthestorage，changesoftheDPPHandnitritescavengingabilitytotalphenolics，flavonoid