摘要：本实验对蒸煮后黑米中花色苷的提取条件进行了优化，同时对蒸煮过程中黑米花色苷含量与抗氧化活性变化进行了研究。结果表明：蒸煮后黑米花色苷最佳提取条件是浸提液为70%的乙醇溶液含1%（V/V）盐酸，料液比为1:20，浸提温度50℃，提取时间2。5h，浸提次数为一次。蒸煮时黑米浸泡温度，浸泡时间，蒸煮压强，蒸煮时间，米水比等蒸煮条件，对黑米饭感官品质，花色苷含量及抗氧化活性有一定的影响。不浸泡，米水比为1:2。0，常压蒸煮50min，条件下黑米饭花色苷含量最高。4℃浸泡2h，米水比为1:1。8，于70kpa下蒸煮，保压时间为30min时抗氧化能力最强。综合考虑感官品质，花色苷含量，抗氧能力这三方面因素，不浸泡，米水为1:2。0于70kpa下蒸煮，保压时间为30min和在4℃浸泡1h，米水比为1:1。8，于70kpa下蒸煮，保压时间为30min，这两组蒸煮条件可作为家庭食用黑米的推荐蒸煮方式。本实验数据可为家庭黑米的食用提供指导，同时也可以为与黑米有关的功能性食品的研究提供重要的信息。78834
毕业论文关键词：黑米；花色苷；含量；抗氧化活性
The study of the content of anthocyanins and the changes of antioxidant activity in black rice during cooking process
Abstract：In the experiment, the optimal extraction condition of the coloradin in the black rice was determined，at the same time the content of anthocyanins and the changes of antioxidant activity in black rice during cooking process was studied．The results showed that the black rice anthocyanins after cooking the best extraction condition is the extract of 70% ethanol solution containing 1%(V/V)hydrochloric acid，liquid ratio of 1:20，extraction temperature was50℃，the extracting time was 2。5h，extraction times for once．The sensory qualities of black rice，anthocyanins content and antioxidant activity were certain influenced by soaking temperature，soaking time，boiling pressure，boiling time，rice cooking conditions and the ratio of black rice to water．Unsoaked，the ratio of rice to water was 1:2。0，the normal pressure evaporates 50min，the content of anthoyanins in black rice was the highest．The rice was soaked for two hours at 4℃，that the ratio of rice to water was 1:1。8，cooking under 70kpa pressure maintaining time for 30min the antioxidant capacity was strongest．Do not soak，the ratio of rice to water was 1:2。0cooking under70kpa，the holding time for 30min and the rice was soaked for one hour at 4℃，the ratio of rice to water was1:1。8 cooking under 70kpa pressure maintaining 30min，These two groups of cooking conditions could be used as the recommended cooking method for family consumption of black rice．This experimental data could be a guide for the consumption of black rice in the family and also provide important information for research on functional foods related to black rice．
Keywords: black rice；Anthocyanins；Content；Antioxidant activity
目 录
1 绪论 1
1。1。1 黑米 1
1。1。2 黑米花色苷 1
1。1。3 花色苷结构 1
1。1。4 黑米花色苷组分 2
1。1。5 黑米花色苷的降解特性 2
1。1。6 花色苷抗氧化活性 3
1。2 本课题研究的目的和意义 3
1。2。1 研究目的 3
1。2。2 研究意义 4
2 材料与方法 蒸煮过程中黑米花色苷含量与抗氧化活性变化研究:http://www.youerw.com/shiping/lunwen_90968.html