摘要薏米是一种营养丰富的粮食作物，其中含有丰富的蛋白质、脂肪、文生素和微量元素，被视为益寿食物、保健佳品，深受人们的喜爱。萌发可以进一步提高其中各种酶类的活性。本文以薏米为主要原料，首先对浸泡和发芽条件进行优化，并对发芽和浸泡对薏米颗粒的物重损失、可溶性固形物(SS)含量、脂肪含量、多糖的含量、蛋白含量及萌发薏米的抗氧化性进行研究，从而确定最佳的浸泡和发芽的工艺条件如下：最佳浸泡温度为30℃，最佳浸泡时间为3h，最佳发芽温度为30℃，最佳发芽时间为25h。同时，经测定在最佳的浸泡条件下处理后的薏米物重损失为4.07%，可溶性固形物的含量为1.9%，脂肪含量为4.35%，多糖含量为38.41%，蛋白质含量为4.99%。在最佳发芽条件下处理后薏米的物重损失为7.45%，可溶性固形物含量为5.6%，脂肪含量为4.09%，多糖含量为35.63%，蛋白质含量为6.20%，萌发的薏米清除DPPH•自由基的能力明显增加，表明发芽的薏米具有更好的抗氧化性。研究表明浸泡和发芽对于薏米的加工有明显的影响，是比较理想的薏米加工前处理手段。35451
毕业论文关键词：薏米；浸泡；发芽；功能成分；抗氧化性
Study on Nutrition and Antioxidant of Soaking and Germination of Coix
Abstract
Coix is a nutrient rich food crops, which contains rich protein, fat, vitamins and trace elements, be regarded as longevity food, health care Jiapin, by people's favorite. Germination can be further improved the activity of various enzymes. The coix as the main raw material, first of all for soaking and germination conditions were optimized, and the soaking and of coix grain material weight loss, soluble solids (SS) content, fat content, sugar content, protein content and germination antioxidant activity of coix were studied, so as to determine the optimal soaking and germinating conditions are as follows: the best soaking temperature of 30 DEG C, the optimum soaking time is 3h, optimal germination temperature is 30 degrees, optimal germination time for 25h. At the same time, the determination of coix soaked in optimal conditions after the treatment of weight loss was 4.07%, the content of soluble solids was 1.9%, fat 4.35%, the content of polysaccharide was 38.41%, protein content is 4.99%. In the best condition after germination of coix weight loss was 7.45%, the soluble solids content is 5.6%, fat 4.09%, the content of polysaccharide was 35.63%, protein content is 6.20%, the germination of coix DPPH• free radical scavenging ability increased significantly, indicating that the antioxidant of germinated coix has better. The research showed that soaking and germinating have obvious influence on the processing of coix, means soaking and germinating is ideal before treatment.
Key Words：coix；soaking；germination；functional components；antioxidant activity
目    录
摘要    I
Abstract    II
1 绪论    1
1.1薏米简介    1
1.1.1薏米的食用价值    1
1.1.2薏米的主要功效成分    2
1.1.3薏米的研究现状    2
1.2研究目的和意义    3
2实验器材与过程    3
2.1 原料与试剂    3
2.2仪器与设备    4
2.3 实验流程图    4
2.4 薏米的浸泡和发芽及样品处理    5
2.4.1 薏米浸泡    5
2.4.2 薏米发芽    5
2.4.3 样品干燥制粉    5
2.5 各物质含量的测定    5
2.5.1 物重损失测定    5
2.5.2 可溶性固形物（SS）测定    5
2.5.3 脂肪测定    6
2.5.4 总糖含量测定    6 浸泡和发芽对薏米营养及抗氧化功能影响的研究:http://www.751com.cn/shiping/lunwen_33406.html