香芹的功能性成分分析+文献综述
毕业论文关键词：香芹；黄酮；矿质元素；文生素C
The analysis of functional ingredients in parsley
Abstract: In order to exploit and utilize parsley，the functional ingredients in it were studied in this paper. The nutrients and its specific functional ingredients were analysised respectively in leaves and stems of parsley. Graphite furnace atomic absorption spectrophotometry was used to measure the content of mineral element. The content of flavonoids was measured by HPLC and volatile components were measured by GC-MS. Then, the content of vitamin C were measured and compared by three methods such as 2,6-dichloro-indophenol titration, potassium dichromate spectrophotometry and fluorescence spectrophotometry. The results show that: the content of major element K in stems and leaves of parsley were 21445ng/g 、44371ng/g,the content of major element Mg in stems and leaves of parsley were 1252ng/g、2216ng/g.The content of Fe、Cu、Zn and other trace element were very rich, the content of Fe in parsley stems and leaves were 2818ng / g, 3341ng / g, the content of Cu in parsley stems and leaves were 490ng / g, 1680ng / g, the content of Zn in parsley stems and leaves were 2905ng / g, 6313ng / g. The content of flavonoid in parsley leaves were much richer than stems, which was 13.7mg / g in leaves、1.49mg / g in stems. In addition, the rutin、quercetinstemsare rich in leaves and stems. High vitamin C content in the leaves, as 29.5 mg / g. Measured total 59 kinds of volatile components, mainly for alkene.
Key words: parsley,flavone, mneral element, vitamin C
目录
1绪论 1
1.1 香芹概况 1
1.1.1 香芹概述 1
1.1.2香芹的营养价值 1
1.1.3香芹的药用价值 1
1.1.4香芹的加工利用情况 2
1.2香芹的营养成分分析方法及其原理 2
1.2.1 蛋白质测定方法 2
1.2.2纤文素的测定方法 3
（1）粗纤文的测定原理 3
(2）膳食纤文的测定原理 3
1.2.3 文生素C测定方法 3
（1）重铬酸钾紫外分光光度法 3
（2）荧光分光光度法 3
（3）2,6-二氯靛酚滴定法 3
1.2.4 矿质元素的测定方法 4
1.2.5 黄酮类物质测定方法 4
（1）紫外分光光度法 4
（2）HPLC法 4
1.2.6多酚的测定方法 4
1.2.7挥发性物质的提取及测定方法 4
(1) SPME的工作原理 5
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