当前位置:主页 > 医学论文 > 预防医学论文 >

甘薯胀气因子研究

发布时间:2019-01-11 11:47
【摘要】:甘薯食用过程中易产生胀气是限制其成为主食的主要原因。胃肠胀气常常会导致腹胀、腹部疼痛等肠胃不适症状。本论文主要从三个方面对甘薯胀气因子进行研究:(1)测定甘薯中可溶性糖组成,判断是否存在棉子糖等胀气性糖;(2)比较甘薯与大豆在胀气时间、胀气速率和胀气值的异同;(3)研究甘薯中可溶性糖和淀粉等成分对胀气的影响,初步确定导致甘薯胀气的主要成分;对蒸煮、超微粉碎和微波等多种加工方法对甘薯胀气程度的影响进行研究。 甘薯可溶性糖测定通过用80%乙醇溶液提取,然后用高效液相色谱(HPLC)测定其组成。氢气是胀气气体的主要成分,小白鼠产氢气量与人体的胀气程度相关性很强,氢气产量可以作为衡量胀气程度的一个指标。本研究在Gumbman和Williams的胀气测定方法基础上,设计出一种新的方法对胀气现象进行研究。 结果显示:(一)生甘薯中的可溶性糖主要是蔗糖、葡萄糖和果糖;经过处理(烘烤、蒸、微波处理、煮、高压蒸煮)的甘薯中主要含有麦芽糖、蔗糖、葡萄糖和果糖。所有加工方法都能使淀粉大量转化为还原糖,但在此过程中非还原糖含量变化不大。尽管所选的各个品种的甘薯含糖量差异很大,这些甘薯中都含有果糖、葡萄糖和蔗糖,,不含棉子糖等寡聚糖,测定结果以前大多数研究结果一致.(二)利用新的胀气测定方法对大白鼠食用一定量生(熟)甘薯与生(熟)大豆后的胀气情况进行研究。氢气产生分为三个阶段,第一个阶段氢气缓慢产生,接着在第二个阶段氢气快速产生,然后在第三个阶段氢气氢气产生速度减慢,最后恒定不变。研究结果表明,分别摄入生甘薯和生大豆的大白鼠体内氢气产生速率变化都可以分为三个阶段;但是对于不同的样品,同一阶段的所经历时间和在该阶段的氢气产生速率均有所差异。生甘薯和大豆胀气值不同,大豆的胀气时间稍大于甘薯。(三)经过水洗的全粉,虽然不含可溶性糖类,但是胀气值和胀气时间均有所增大,说明可溶性糖对胀气无相关性。导致甘薯胀气的成分与豆类不同。对于生甘薯淀粉来说,甘薯淀粉含量与产氢气量呈正相关性,相关系数是0.9356。超微粉碎和辐照处理可以在一定程度上降低胀气现象,通过水煮和微波等热处理可以大大降低甘薯的胀气程度,但是其胀气时间仍然较长。 甘薯中不含棉子糖族胀气性糖类,经过加热后还原糖含量升高。与大豆相比,甘薯的胀气程度较小。甘薯淀粉与其胀气程度相关性很强,并且热处理能够大大降低甘薯胀气程度。
[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.
【学位授予单位】:河南工业大学
【学位级别】:硕士
【学位授予年份】:2012
【分类号】:R151;S531

【参考文献】

相关期刊论文 前9条

1 赵小明;杜琨;王宪伟;;甘薯的营养价值及开发利用[J];安徽农业科学;2006年04期

2 周虹;张超凡;黄光荣;刘士寻;;甘薯全粉的加工与应用[J];湖南农业科学;2006年05期

3 胡继松;邓凯;陈静萍;陈亮;;~(60)Co-γ射线辐照预处理甘薯淀粉特性的研究[J];湖南农业科学;2011年05期

4 杜连启;高海生;李军;刘绍军;刘迎旺;;甘薯全粉生产工艺及贮藏对全粉产率和营养影响的研究[J];粮油加工;2010年04期

5 卢良恕;孙君茂;;我国加强食物安全工作的新思路[J];农业质量标准;2006年01期

6 徐渊金;杜琪珍;;花色苷生物活性的研究进展[J];食品与机械;2006年06期

7 柳洪鹃;李作梅;史春余;张立明;;腐植酸提高食用型甘薯块根可溶性糖含量的生理基础[J];作物学报;2011年04期

8 钟耕,陈宗道,Romeo Toledo;不同加工方法对葛根淀粉血糖指数的影响[J];中国粮油学报;2003年05期

9 丁声俊,朱立志;世界粮食安全问题现状[J];中国农村经济;2003年03期



本文编号:2407099


论文下载
论文发表
教材专著
专利申请


    下载步骤:
    1.微信扫码,备注编号 2407099.
    2.
    点击下载


    本文链接:http://www.bigengculture.com/yixuelunwen/yufangyixuelunwen/2407099.html

    ×
    论文发表,推荐期刊