【作者】 王珏；

【导师】 施瑞城；

【作者基本信息】 海南大学 ， 农产品加工及贮藏工程， 2010， 硕士

【摘要】 诺丽(海巴戟天属,茜草科)为常绿灌木或乔木植物,生长在南太平洋太平洋群岛及其它各个热带和亚热带地区。早在2000多年前就被作为民间药物广泛使用。诺丽对疾病具有广泛的治疗效果,包括抗细菌、抗滤过性病原体、抗真菌、抗肿瘤、驱虫、止痛、降血压、镇定、增强免疫力等。这些功能都被传统医学和现代科学研究所证实。作为一种广为流传的药用植物,诺丽果已经被应用于治疗感冒、流感、糖尿病、忧郁症、高血压、癌症和其它疾病。诺丽果叶也被用于治疗牙龈发炎、牙周炎、喉咙发炎、感冒头痛、风湿性关节炎、骨折扭伤、皮肤病等。因此,本研究以诺丽果实和叶子作为研究对象,研究其主要营养成分和生理活性成分,在此基础上研究了诺丽果酒和诺丽叶袋泡茶的初步开发研究。研究表明：1、以新加坡,印尼,中国(万维一号)三地产的诺丽的果、根、叶为原料,分别对它们的蛋白质、脂肪、还原糖、黄酮类等营养与功能性成分进行分析测定。结果表明：诺丽果营养丰富,为诺丽果的综合开发与利用新资源提供科学依据和理论基础。并综合评定得出中国(万维一号)产地的诺丽品质较好。2、对中国(万维一号)诺丽的果和叶的营养和功能成分进行测定。结果表明：叶子中的蛋白质、脂肪和水分的含量要明显高于果实(P<0.05),而叶子中还原糖和Vc的含量则明显低于果实(P<0.05)。叶中必需氨基酸的含量要明显高于果实(P<0.05)。诺丽果和叶中均含有丰富的微量元素,而叶中的微量元素要明显高于果实。在同一诺丽品种中,其不同部位中的主要营养成分与功能性成分有所不同；且诺丽果和叶中均含有这些成分和物质,表明诺丽果和叶均具有较好的开发潜力和价值。3、通过测定清除DPPH自由基能力和还原能力,来评价诺丽果和叶的乙醇提取液的抗氧化能力。结果表明：诺丽果的水分、蛋白质、脂肪和碳水化合物的含量分别是14.45%,8.89%,4.42%和5.39%,明显不同于诺丽果叶的含量19.91%,17.92%,6.76%和2.82%。诺丽果中的含量比诺丽果叶的少。在氨基酸的含量和比例测定中,诺丽果叶的含量明显多于诺丽果的含量。诺丽果叶中含有大量的重要营养矿物质成分和微量元素。诺丽果和叶的抗氧化能力也不同。诺丽叶的抗氧化能力明显优于诺丽果的抗氧化能力。诺丽叶也有很好的开发利用价值。4、通过L9(34)正交试验研究了诺丽果酒的发酵工艺条件。结果表明：主发酵的最佳条件为在19-20℃和pH4.0的条件下,选用安琪酿酒活性干酵母,接种量为3%(V/V),添加60mg/L SO2、发酵时间5天,发酵完成后过滤进入陈酿阶段,时间为6个月,得到的产品品质较好,酒精度较高,能够达到11.5%(V/V)。5、通过L9(34)正交试验研究了诺丽叶复合袋泡茶的最佳配方。结果表明：对诺丽果叶复合袋泡茶感官影响因素最大的是绞股蓝,其次是诺丽叶和绿茶,影响最小的是甘草。得到诺丽果叶复合袋泡茶的最佳配方为A2B2C3D1,即诺丽果叶的添加量为30%,绿茶的添加量为30%,绞股蓝的添加量为40%和甘草的添加量为30%。更多还原

【Abstract】 Noni (Morinda citrifolia L., Rubiaceae) is an evergreen shrub or tree indigenous plant growing in the Pacific islands, Southeast Asia, various other tropical and subtropical areas, which has been traditionally used as a folk medicine to treat a broad range of diseases for over 2000 years. Noni plant has a broad range of therapeutic effects, including antibacterial, antiviral, antifungal, antitumour, anthelmintic, analgesic, hypotensive, anti-inflammatory and immune enhancing effects which had been proved by the traditional treatment and recent scientific research yet. As a popular herb, Noni fruit has been used for treatment of colds, flu, diabetes, anxiety, hypertension, cancer and other health issues in folk medicine for thousands years. Noni leaf has been used for treatment of gingivitis, periodontal diseases, laryngalgia, laryngitis, cold, headaches, rheumatic arthritis, fracture, sprain, skin disease, and so on.In this study, we examined the main nutritional components and physiological active ingredients of Noni fruits and leaves which as the research objects, and then explored the wine of Noni fruits and teabag of Noni leaves1. In this experiment to Singapore, Indonesia, China (World Wide Web on the 1st) three properties of the Noni fruits, roots, leaves as raw material, respectively, of their protein, fat, reducing sugar, flavonoids and other nutritional and functional ingredients analysis of the determination, the results show that nutrient-rich of Noni.Noni fruit for the comprehensive development and utilization of new resources to provide a scientific basis and theoretical basis.2. The result showed that Noni fruits and leaves have higher nutritional value. The protein, fat, water content, essential amino acids and trace elements in the leaves are significantly higher than the fruits (P<0.05), while Vc and reducing sugar content was significantly lower than that of the fruit (P<0.05). Both of the Noni fruits and leaves have rich microelement, but in the leaves are high. In the same variety, the main nutrional and functional components are different in different parts. The nutritional and functional value in Noni fruits and leaves showed that there have good developing values.3. The free radicals scavenging capacities of nutritional and functional components from Noni (Morinda citrifolia L.,) fruit and leaf were investigated. Antioxidative effects of ethanol extract from Noni(Morinda citrifolia L.,) fruit and leaf were measured by the DPPH assay and the iron (Ⅲ)-reduction assay. The content of moisture, crude protein, lipid and available carbohydrate of Noni fruit which was 14.45%,8.89%,4.42%and 5.39% respectively were showed significantly (P<0.05) different from Noni leaf which was 19.91%,17.92%,6.76% and 2.82% respectively.Beside available carbohydrate, the content of moisture, crude protein, lipid in Noni fruit was lower than these of Noni leaf. These results indicated that in terms of total amino acid content and proportions of the essential amino acids, Noni leaf appeared to be superior to Noni fruit. Noni leaf contained larger quantities of most of the nutritionally essential minerals and trace elements than Noni fruit. Noni fruit and leaf had different antioxidative activities. The appreciable antioxidative activities were exhibited by both nutritional and functional components. Noni leaf exhibited high antioxidative activity that was not significantly (P<0.05) different from ascobic acid (Vc), while the Noni fruit showed negligible activities. Noni leaf could also be used as a value added ingredient in other food products.4. The optimal condition of dominant fermentation was studied by the L9 (34) orthogonal, the result showed that the optimal conditions of dominant fermentation are:adopting angel alcohol instant active dry yeast, optimum initial pH4.0, SO2 60mg/L, inoculation volume is 3%, fermentation temperature is 19-20℃, circle 5 days. Finally, the alcohol content of raw wine could reach 11.5%(V/V).5.The optimal condition of Noni teabag was studied by the L9 (34) orthogonal, the result showed that the optimal conditions of Noni teabag are:Nnoi leaf 30%, Greentea 30%, Gynostemma pentaphylla 40% and Licorice 30%。更多还原