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目的:比较桑螵蛸炮制前后蛋白质提取率及多糖和脂类的含量差异。方法:采用考马斯亮蓝法测定桑螵蛸生制品蛋白质提取率,硫酸苯酚法和减重法分别测定桑螵蛸生制品中多糖和总脂的含量,抗坏血酸-钼蓝光度法测定磷脂的含量,并进行分析对比。结果:蛋白质提取率和多糖含量均为生品>盐炒品>蒸品,总脂含量为蒸品>盐炒品>生品,磷脂含量生品>蒸品>盐炒品。结论:桑螵蛸经过盐炒和蒸制后,蛋白质提取率以及多糖和磷脂含量均下降,总脂含量升高。
OBJECTIVE: To compare the protein extraction rate and the content of polysaccharides and lipids before and after the processing of mulberry leaves. Methods: The protein extraction rate was determined by Coomassie brilliant blue method. The contents of polysaccharides and total lipids were measured by phenol sulfate method and weight loss method respectively. The content of phospholipids was determined by ascorbic acid - molybdenum blue spectrophotometry. And analyze and contrast. Results: The protein extraction rate and polysaccharide content were raw product> sauteed product> steamed product. The total fat content was steamed product> sauteed product> crude product, phospholipid content raw product> steamed product> sauteed product. CONCLUSION: After mulberry leaves were salted and steamed, protein extraction rate, polysaccharide and phospholipid contents decreased, and the total lipid content increased.