市售薏苡仁焙烤食品品质分析与评价目录摘要....................................................................................................................IIIAbstract................................................................................................................IV1前言.....................................................................................................................11.1薏苡仁的研究进展..................................................................................11.1.1薏苡仁基本概述...........................................................................11.1.2薏苡仁的基本营养成分...............................................................21.2国内外研究现状......................................................................................21.3薏苡仁的药理研究..................................................................................31.3.1抗肿瘤作用...................................................................................31.3.2降血糖作用...................................................................................31.3.3降脂作用.......................................................................................41.3.4增强免疫作用...............................................................................51.3.5镇痛消炎作用...............................................................................51.3.6抗病毒作用...................................................................................51.3.7抑制骨质疏松作用.......................................................................51.3.8美容抗衰老作用...........................................................................61.4薏苡仁产品的应用现状..........................................................................62材料与方法.........................................................................................................72.1材料与试剂..............................................................................................72.1.1材料...............................................................................................72.1.2试剂...............................................................................................82.2仪器与设备..............................................................................................92.3理化指标的测定......................................................................................92.3.1水分含量的测定：直接干燥法...................................................92.3.2蛋白质含量的测定：双缩脲法...................................................92.3.3脂肪含量的测定:酸水解法........................................................102.3.4黄酮含量的测定.........................................................................102.3.5多糖的测定:苯酚硫酸法...........................................................112.3.6灰分的测定.................................................................................122.3.7三萜化合物的测定.....................................................................122.3.8总糖的测定：DNS法................................................................122.3.9薏苡酯的测定:减质量法............................................................133结果与分析......................................................................................................
