【摘要】：甘薯食用過程中易產(chǎn)生脹氣是限制其成為主食的主要原因。胃腸脹氣常常會導致腹脹、腹部疼痛等腸胃不適癥狀。本論文主要從三個方面對甘薯脹氣因子進行研究：（1）測定甘薯中可溶性糖組成，判斷是否存在棉子糖等脹氣性糖；（2）比較甘薯與大豆在脹氣時間、脹氣速率和脹氣值的異同；（3）研究甘薯中可溶性糖和淀粉等成分對脹氣的影響，初步確定導致甘薯脹氣的主要成分；對蒸煮、超微粉碎和微波等多種加工方法對甘薯脹氣程度的影響進行研究。 甘薯可溶性糖測定通過用80%乙醇溶液提取，然后用高效液相色譜（HPLC）測定其組成。氫氣是脹氣氣體的主要成分，小白鼠產(chǎn)氫氣量與人體的脹氣程度相關(guān)性很強，氫氣產(chǎn)量可以作為衡量脹氣程度的一個指標。本研究在Gumbman和Williams的脹氣測定方法基礎(chǔ)上，設(shè)計出一種新的方法對脹氣現(xiàn)象進行研究。 結(jié)果顯示：(一)生甘薯中的可溶性糖主要是蔗糖、葡萄糖和果糖；經(jīng)過處理（烘烤、蒸、微波處理、煮、高壓蒸煮）的甘薯中主要含有麥芽糖、蔗糖、葡萄糖和果糖。所有加工方法都能使淀粉大量轉(zhuǎn)化為還原糖，但在此過程中非還原糖含量變化不大。盡管所選的各個品種的甘薯含糖量差異很大，這些甘薯中都含有果糖、葡萄糖和蔗糖，，不含棉子糖等寡聚糖,測定結(jié)果以前大多數(shù)研究結(jié)果一致.（二）利用新的脹氣測定方法對大白鼠食用一定量生（熟）甘薯與生（熟）大豆后的脹氣情況進行研究。氫氣產(chǎn)生分為三個階段，第一個階段氫氣緩慢產(chǎn)生，接著在第二個階段氫氣快速產(chǎn)生，然后在第三個階段氫氣氫氣產(chǎn)生速度減慢，最后恒定不變。研究結(jié)果表明，分別攝入生甘薯和生大豆的大白鼠體內(nèi)氫氣產(chǎn)生速率變化都可以分為三個階段；但是對于不同的樣品，同一階段的所經(jīng)歷時間和在該階段的氫氣產(chǎn)生速率均有所差異。生甘薯和大豆脹氣值不同，大豆的脹氣時間稍大于甘薯。（三）經(jīng)過水洗的全粉，雖然不含可溶性糖類，但是脹氣值和脹氣時間均有所增大，說明可溶性糖對脹氣無相關(guān)性。導致甘薯脹氣的成分與豆類不同。對于生甘薯淀粉來說，甘薯淀粉含量與產(chǎn)氫氣量呈正相關(guān)性，相關(guān)系數(shù)是0.9356。超微粉碎和輻照處理可以在一定程度上降低脹氣現(xiàn)象，通過水煮和微波等熱處理可以大大降低甘薯的脹氣程度，但是其脹氣時間仍然較長。 甘薯中不含棉子糖族脹氣性糖類，經(jīng)過加熱后還原糖含量升高。與大豆相比，甘薯的脹氣程度較小。甘薯淀粉與其脹氣程度相關(guān)性很強，并且熱處理能夠大大降低甘薯脹氣程度。
[Abstract]:Flatulence is the main reason that restricts sweet potato from becoming staple food. Gastrointestinal flatulence often leads to abdominal distension, abdominal pain and other symptoms of gastrointestinal discomfort. In this paper, the flatulence factors of sweet potato were studied from three aspects: (1) the composition of soluble sugar in sweet potato was determined, and the existence of gaseous sugar such as cottonseed sugar was judged; (2) compare the difference of flatulence time, gas expansion rate and flatulence value between sweet potato and soybean, (3) study the effect of soluble sugar and starch on flatulence in sweet potato, and preliminarily determine the main components that lead to flatulence of sweet potato; The effects of cooking, ultrafine grinding and microwave processing on flatulence degree of sweet potato were studied. The soluble sugar of sweet potato was extracted by 80% ethanol solution, and its composition was determined by HPLC (HPLC). Hydrogen is the main component of flatulence gas. The hydrogen production of mice has a strong correlation with the degree of flatulence of human body. Hydrogen production can be used as an index to measure the degree of flatulence. On the basis of Gumbman and Williams's flatulence measurement method, a new method is designed to study the flatulence phenomenon. The results showed that: (1) the main soluble sugar in raw sweet potato was sucrose, glucose and fructose, and maltose, sucrose, glucose and fructose were mainly found in sweet potato treated (baking, steaming, microwave treatment, boiling, high pressure cooking). All the processing methods could transform starch into reducing sugar, but the content of non-reducing sugar changed little. Although the sugar content of sweet potato varies greatly, the sweet potato contains fructose, glucose and sucrose, and no oligosaccharides such as cottonseed sugar. (2) A new gas test method was used to study the flatulence of rats after eating a certain amount of raw sweet potato and raw soybean. Hydrogen production is divided into three stages, the first stage is slowly produced, then in the second stage hydrogen is produced rapidly, and then in the third stage, the rate of hydrogen production slows down, and at last it remains constant. The results showed that the changes of hydrogen production rate in rats fed with raw sweet potato and raw soybean could be divided into three stages. However, for different samples, the time of the same stage and the rate of hydrogen production at the same stage are different. The flatulence time of soybean was a little longer than that of sweet potato. (3) the total powder washed with water does not contain soluble sugar, but the gas expansion value and expansion time are increased, indicating that the soluble sugar has no correlation with flatulence. The composition that causes sweet potato flatulence is different from legume. For raw sweet potato starch, there was a positive correlation between starch content and hydrogen production, the correlation coefficient was 0.9356. The phenomenon of flatulence can be reduced to a certain extent by ultrafine pulverization and irradiation treatment. The flatulence degree of sweet potato can be greatly reduced by heat treatment such as water boiling and microwave treatment, but the gas expansion time is still longer. Sweet potato does not contain cottonseed sugar group flatulence sugar, after heating, the content of reducing sugar increases. Compared with soybean, sweet potato has smaller degree of flatulence. Sweet potato starch has a strong correlation with the degree of flatulence, and heat treatment can greatly reduce the degree of flatulence.
【學位授予單位】：河南工業(yè)大學
【學位級別】：碩士
【學位授予年份】：2012
【分類號】：R151;S531

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