摘要：本实验的目的是通过比较不同的干燥方法对食用玫瑰的功能性成分以及挥发性成分的影响，与新鲜玫瑰对比从而得到最佳的干燥方法。并且通过整个实验能够得出一份有关于玫瑰花的营养成分的系统报告。本实验采用凯氏定氮法和索氏提取法来测定玫瑰中的蛋白质和脂肪，采用原子吸收分光光度法测定玫瑰中的矿物元素。采用NaOH-AlCl3-NaNO2法测定玫瑰中的总黄酮，液相色谱法测定玫瑰中的黄酮种类，采用福林酚比色法测定玫瑰中的多酚含量。分别采用重铬酸钾比色法和荧光法测定玫瑰中的文生素C的含量。用GC-MS测定玫瑰中的挥发性成分。实验结果表明食用玫瑰中蛋白质含量为8.2%，脂肪含量为4.1%，水分含量为85%；测定食用玫瑰中的五种矿物元素，分别为铁(49.568mg/kg)，锌(1.166mmg/kg)，铜(0.504mg/kg)，钾(0.3g/100g)，镁(0.038g/100g)；经过不同的干燥方法对总黄酮含量，多酚类物质含量，文生素C含量减少情况的比较，冷冻干燥效果最好，经过不同干燥方法处理后的玫瑰的挥发性成分比较分析，真空干燥效果最好；结合以上结果和感官品质的优劣，冷冻干燥效果最好。33920
毕业论文关键词：玫瑰；矿物元素；功能性成分；挥发性成分；干燥
 The influence of drying methods on functional ingredients of edible roses
Abstract: The purpose of this experiment is comparing functional compositions and volatile components through different drying methods,to choose the best way. And through whole experiment to get a complete report about rose’s nutrition. This experiment adopts the kjeldahl nitrogen determination method and soxhlet extraction method for determination of protein and fat in the rose, to detect mineral elements through atomic absorption spectrophotometry. The method of NaOH-AlCl3-NaNO2 to detect flavonoids, the HPLC can detect the variety of flavonoids. Using the forint phenol colorimetric method to detect the content of polyphenols in the roses. This experiment adopts potassium bichromate colorimetry and fluorescence methods to determine vitamin C respectively. By GC-MS to detect volatile components in the roses. The experimental results showed that edible roses in protein content is 8.2%, fat content is 4.1%, moisture content is 85%; determination of five kinds of mineral elements in the edible roses, respectively iron (49.568 mg/kg), zinc (MMG1.166/kg), copper (0.504mg/kg), potassium (0.3g/100g),magnesium (0.038g/100g);after different drying methods about flavonoids content, polyphenols content, vitamin C, the influence of freeze drying is the best, after dealing with the different drying methods of rose the volatile composition of comparative analysis, the best way is vacuum drying. Combined with the above results and sensory quality, freeze drying is the best.
Key words: rose; mineral elements; functional ingredients, volatile components; drying methods
 目录
1绪论    1
1.1玫瑰花概况    1
1.1.1玫瑰花概述    1
1.1.2玫瑰花的营养价值    1
1.1.3玫瑰花的研究情况    2
1.2果蔬干制概况    3
1.2.1干制的意义    3
1.2.2干制的研究情况    3
1.2.3干制的前景    4
1.3本课题的研究目的和意义    4
2实验材料和方法    5
2.1实验材料与试剂    5
2.2实验仪器设备    6
2.3实验方法    7
2.3.1玫瑰花的干制    7
2.3.2蛋白质的测定    7
2.3.3水分的测定    7
2.3.4脂肪的测定    7
2.3.5矿物元素的测定    8
2.3.6黄酮类物质的测定    8 食用玫瑰的干制方法对其功能性成分的影响研究:http://www.751com.cn/shiping/lunwen_31241.html