發(fā)布時(shí)間：2018-07-09 21:54

  本文選題：大蒜 + 富硒��； 參考：《湖北工業(yè)大學(xué)》2017年碩士論文

【摘要】：大蒜是亞洲國(guó)家且在中國(guó)都是有著上千年使用歷史的調(diào)味品,它除腥殺菌的能力以及較高的營(yíng)養(yǎng)價(jià)值深受中國(guó)家庭的喜愛(ài)。富硒大蒜是近些年才出現(xiàn)的高營(yíng)養(yǎng)價(jià)值的大蒜,本研究旨在將大蒜進(jìn)行富硒發(fā)芽,對(duì)富硒發(fā)芽后的大蒜中的營(yíng)養(yǎng)物質(zhì)、抗氧化活性以及對(duì)AGEs的抑制能力與富硒大蒜等進(jìn)行比較,探究富硒發(fā)芽大蒜的優(yōu)勢(shì)以及應(yīng)用前景,主要的研究?jī)?nèi)容以及結(jié)論如下:1)首先從亞硒酸鈉濃度、溫度、濕度三個(gè)條件優(yōu)化了大蒜富硒發(fā)芽培養(yǎng)條件。通過(guò)實(shí)驗(yàn)發(fā)現(xiàn)在亞硒酸鈉濃度2μg/L,溫度25℃,濕度75%為大蒜富硒發(fā)芽最佳培養(yǎng)條件。大蒜營(yíng)養(yǎng)價(jià)值實(shí)驗(yàn)中,富硒發(fā)芽大蒜的大蒜素含量達(dá)到0.32 mg/g為各組最高。而在總酚含量上,富硒發(fā)芽大蒜含量為3.38 mg/g為各組最低�？傸S酮測(cè)定實(shí)驗(yàn)結(jié)果表明,富硒發(fā)芽大蒜總黃酮含量達(dá)到0.74 mg/g為各組最高。通過(guò)測(cè)定各組可溶性糖含量發(fā)現(xiàn),富硒大蒜可溶性糖含量為42 mg/g,富硒發(fā)芽大蒜可溶性糖含量為35 mg/g,相比富硒大蒜有所降低。因此,大蒜中最重要的營(yíng)養(yǎng)物質(zhì)大蒜素的含量為富硒發(fā)芽大蒜最高,其中一些抗氧化物質(zhì)也為最高,綜合富硒發(fā)芽大蒜營(yíng)養(yǎng)價(jià)值相對(duì)較高。2)對(duì)大蒜進(jìn)行抗氧化活性實(shí)驗(yàn),大蒜在富硒后SOD酶活得到了23%的提高達(dá)到22 U/mL,普通大蒜跟富硒大蒜在發(fā)芽后SOD酶活都有所下降,富硒發(fā)芽大蒜SOD酶活為21.61 U/mL,各組SOD酶活都相對(duì)較平均。富硒發(fā)芽大蒜的FRAP值為0.143 mmolFe2+/g,FRAP還原能力不是各組樣品中最高,相比普通大蒜有近80%的提高,相比富硒大蒜降低了10%。在DPPH自由基清除能力上,富硒發(fā)芽大蒜為82.6%,相比普通大蒜有3倍的提高,相比富硒大蒜有近1.5倍的提高。發(fā)芽大蒜相比普通大蒜的羥基自由基清除率略有提高,富硒大蒜相比普通大蒜增長(zhǎng)了近1.8倍,而富硒發(fā)芽大蒜相比富硒大蒜又有近1.2倍增長(zhǎng)達(dá)到78.2%,富硒發(fā)芽大蒜羥基自由基清除能力為各組最高,綜合來(lái)說(shuō),富硒發(fā)芽大蒜的抗氧化能力強(qiáng)于普通大蒜更強(qiáng)于富硒大蒜。3)通過(guò)普通大蒜、發(fā)芽大蒜、富硒大蒜、富硒發(fā)芽大蒜的對(duì)羰基化合物的抑制結(jié)果表表明,4組大蒜對(duì)丁二酮的抑制效果都相差不多,且抑制效果都較弱。富硒發(fā)芽大蒜對(duì)丙酮醛和乙二醛的抑制效果最好,4組大蒜對(duì)丙酮醛的抑制效果都一般,富硒發(fā)芽大蒜對(duì)乙二醛的抑制效果是富硒大蒜的6倍左右,也遠(yuǎn)遠(yuǎn)高于其他組。大蒜素對(duì)羰基化合物的抑制結(jié)果表明,大蒜素不是大蒜中對(duì)羰基化合物抑制的主要成分,富硒發(fā)芽大蒜對(duì)乙二醛的抑制效果為各組最高可能是由于大蒜中的總黃酮為各組最高,黃酮對(duì)乙二醛有抑制作用,所以富硒發(fā)芽大蒜對(duì)乙二醛抑制效果最好。富硒發(fā)芽大蒜跟發(fā)芽大蒜對(duì)AGEs的生成抑制效果最好,而富硒大蒜和普通大蒜對(duì)AGEs的抑制效果一般。
[Abstract]:Garlic is a seasoning in Asian countries and in China with a history of thousands of years. It has the ability of eliminating fishy and sterilizing and its high nutritional value is deeply loved by Chinese families. Selenium-enriched garlic is a kind of garlic with high nutritional value which appeared in recent years. The purpose of this study was to compare the nutritive substance, antioxidant activity and inhibition ability of ages with that of selenium-enriched garlic. The main research contents and conclusions are as follows: (1) the culture conditions of selenite germinating garlic were optimized from three conditions: sodium selenite concentration, temperature and humidity. It was found that the best culture conditions were the concentration of sodium selenite 2 渭 g / L, temperature 25 鈩，

本文編號(hào)：2110799