桑叶粉加工方法与主要成分测定

论文编号:SW024  论文字数:14813,页数:29

摘  要：本研究用杀青法和非杀青法加工桑叶粉，对其进行香味、色泽、性状等方面的比较，并对桑叶粉的主要成分含量的测定。实验结果表明，烘干桑叶条最佳的条件是在60℃左右烘干50min，通过杀青法桑叶粉明显比没有经过杀青的色泽要好。在杀青法中200℃高温杀青是比较好的方法。经过对这些桑叶粉的测定，多糖含量平均在1.5%，含量最高是用微波杀青法加工出来的桑叶粉含1.87%。粗蛋白含量平均在20%，其中用日晒法加工出来桑叶粉其粗蛋白含量在23.28%。总黄酮类化合物的含量平均在1.5%，含量最高是200℃高温杀青加工出来的桑叶粉。综合分析比较得出结论，采用200℃高温杀青是最适合加工桑叶粉。

关键词：桑叶粉；加工方法；成分测定
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
目  录

中文摘要 Ⅰ
英文摘要 Ⅱ
目录 Ⅲ
1. 绪论 1
 1.1 桑叶中主要成分 1
 1.2 桑叶的价值 1
 1.3 桑叶粉的加工方法 2
 1.4 桑叶中主要成分测定 4
 1.5 桑叶在生产生活中的应用 5
 1.6 桑叶开发前景与展望 6
 1.7 本课题研究内容 6
2. 实验部分 7
 2.1 实验材料 7
 2.2 实验方法 8
3. 结果与讨论 15
 3.1 桑叶含水量 15
 3.2 桑叶预处理比较 15
 3.3 烘干温度对桑叶的影响 15
 3.4 烘干时间对桑叶的影响 16
 3.5 杀青对桑叶的影响 16
 3.6 桑叶粉的加工方法比较 16
 3.7 烘干温度对桑叶粉粗蛋白含量影响的比较和分析 17
 3.8 加工方法对桑叶粉粗蛋白含量影响的比较和分析 18
 3.9 加工方法对桑叶粉中多糖含量影响的比较和分析 19
 3.10 加工方法对桑叶粉总黄酮含量影响的比较和分析 20
4. 总结与展望 21
致谢 22
参考文献 23