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摘要：为深入了解并对比分析市售干薄荷叶（自然风干）和新鲜薄荷叶功能性成分含量差异，拓展薄荷的利用途径，本课题采用凯氏定氮法测定薄荷中的蛋白质含量；采用重铬酸钾法和2，6-二氯靛酚滴定法测定薄荷中的文生素C含量；采用石墨炉原子吸收分光光度法(GFAAS) 测定薄荷中的矿物元素含量；以芦丁为标准物采用分光光度法测定薄荷中的黄酮含量，并采用高效液相（HPLC）技术分析薄荷中的黄酮的种类及含量；以没食子酸为标准物用分光光度法测得薄荷中的多酚含量；采用顶空固相微萃取气相色谱质谱（HS-SPME-GC-MS）联用技术分析薄荷的挥发性风成分。结果表明：干薄荷和新鲜薄荷中的蛋白质含量分别为4.03%和5.62%；文生素C含量分别为0.05mg /100g和70.23 mg/100g；铜含量分别为12.2μg/g和13.3μg/g；铁含量分别为878.6μg/g和761.4 μg/g；锌含量分别为 45.5 μg/g和50.3μg/g；钾含量分别为2.4 μg/g和23.8μg/g；镁含量分别为0.08μg/g和76.6 μg/g；多酚含量分别为8.07mg/g和18.03mg/g；总黄酮含量分别为 15.63mg/g和24.21mg/g；黄酮中的芦丁含量分别为1.64mg/g和3.2mg/g ，槲皮素含量分别为1.03mg/g和1.03mg/g；挥发性成分中含量最大的分别是薄荷脑（35.48%）和右旋香芹酮（25.10%），均含大量萜类化合物。市售干薄荷叶中蛋白质与部分矿物质含量与市售新鲜薄荷叶无很大差别，而文生素C、多酚、黄酮和挥发性物质含量及成分相差较大。29435
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毕业论文关键词：薄荷；营养成分；黄酮；多酚；挥发性成分
Analysis of the Functional Components in Mentha
Abstract：This paper aims to understand and comparative analysis of commercially available dried mint leaves （naturally dried）and fresh mint leaves functional ingredients difference, and expand utilization of mint.In this issue the protein content mint was determined by Kjeldahl nitrogen method; determination of vitamin C content of the mint using potassium dichromate and 2,6-dichloro-indophenol titration; using graphite furnace atomic absorption spectrophotometry (GFAAS ) Determination of mineral elements in mint; rutin as spectrophotometry mint flavonoids content standards adopted, and high performance liquid (HPLC) the type and content of flavonoids in technical analysis of mint; gallic acid as standard was measured by spectrophotometry mint polyphenol content; headspace solid phase micro extraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS) combined with technical analysis of volatile flavor compounds mint. The results showed that: dried mint and fresh mint protein content was 4.03% and 5.62%; vitamin C content was 0.05mg/100g and 70.23 mg/100g; copper contents were 12.2 μg/g and 13.3 μg/g; Iron contents were 878.6 μg/g and 761.4 μg/g; zinc content was 45.5 μg/g and 50.3 μg/g; potassium content was 2.4 μg/g and 23.8μg/g; magnesium content was 0.08 μg/g and 76.6 μg/g; polyphenol content was 8.07mg/g and 18.03mg/g; total flavonoid content was 15.63mg/g and 24.21mg/g; flavonoids rutin content was 1.64mg/g and 3.2mg/g, quercetin content was 1.03mg/g and 1.03mg/g; the content of volatile components were the largest menthol (35.48%) and D-carvone (25.10 percent), inclusive a large number of terpenoids. Protein and mineral content and market fresh mint leaves no significant difference in commercial dry mint leaves, and vitamin C, polyphenols, flavonoids and volatile matter content and composition quite different.
Keywords: mint; nutrients; flavonoids; polyphenol; volatile components
目录
1绪论 1
1.1薄荷概况 1
1.2薄荷中的功能性成分 2
1.2.1营养成分 2
1.2.2功能成分 2
1.2.3挥发性风成分 3
1.3测定方法 3
1.3.1营养成分测定 3