| We choose Hulless barley as raw material,study the effect of different processing methods on content and reduce blood Lipid fuction and caecum fermentation hulless barley.We hope we could provide scientific and reasonable processing methods, in order to better play the good hysiological functions of beta glucan. The main results are as follows:1,(1) We choose roasted and microwave pretreatment, cooking, extrusion processing way of the determination of beta glucan content in barley, and based on the analysis of the single factor experiment, orthogonal experiment to explore treatment temperature and treatment time, maximum material particle size and beta glucan content of parameters. Dealing with the results of the study showed that making hulless barley barley optimum processing conditions:making temperature is130℃, making time for5min, the granularity of50mu, under the conditions of processing hulless barley beta glucan content is6.3%. Hulless barley microwave processing optimum processing conditions:microwave power is640W, the processing time of5.5min, granularity of50mu, under the conditions of processing of hulless barley beta glucan content of6.9%. Cooking barley optimum processing conditions:cooking temperature is115℃, cooking time for40min, the granularity of50mu, under the conditions of the processing of hulless barley beta glucan content of6.2%. Extrusion processing hulless barley barley optimum processing conditions:extrusion temperature160℃, the screw rotation speed45r/min, the granularity of60mu, under the conditions of processing of hulless barley beta glucan content of7.7%. Beta glucan content as reference indicators, effect of four kinds of processing methods:extrusion treatment> microwave treatment>>making cooking process. Processing hulless barley barley and unprocessed raw materials compared hulless barley barley, basic nutrition components, the content of protein, fat, starch, reducing sugar, on the whole, have no obvious change, total dietary fiber content is slightly lower, four kinds of processing of beta glucan content in barley has a different degree of increase, extrusion processing of hulless barley barley content increased most obviously, the best processing technology content value is7.7%, under the condition of microwave processing times, content is6.9%, higher than making deal with barley (6.3%) and cooking barley (6.2%).2. The dissertation picks36SD adult female rats and randomly divides them into5groups by weight. Before that, those rats are fed with basic forage for a week. Then four of the five groups are double ovariectomized and one week later assigned as model control group(OVX-CN), roasted treatment raw materials group, microwave treatment raw materials group, cooking raw materials group and exraction raw materials group group. The rats in the fifth group are sham-ovariectomized as sham control (sham-CN). After four weeks, all five groups are dissected and the results shows as follows:(1) Compared with group. sham-CN, group OVX-CN increases weight and the forage availability (P<0.05) apparently, besides, blood lipid, liver total fat, total cholesterol and triglyceride total content of the rats in this group all tend to increase, which, indicates that this experiment successfully makes a model to simulate climacteric animal.(2)In comparison with group OVX-CN, rats in group pomelo peel raw materials, group pomelo peel pectin and group PPIDF all tends to decrease in respects of weight, forage availability, blood lipid, liver total fat, total cholesterol and triglyceride total content. Among them, group extrusion pectin shows the most obvious decline.(3) To add extrusion Hulless barley can drastically increase the concentration of short-chain fatty acids, defecation, cecum content and the area of cecum in the rats, decrease the pH and free ammonia of cecum contents, and increase the amount of beneficial bacteria and inhibite harmful bacteria growth in intestinal environment, thus improve the intestinal environment.3. Based on in vitro fermentation test found that compared with the blank group in the rat cecum contents fermented liquid, added different processing and treatment of barley in the fermented liquid pH and free ammonia concentration is on the decline, the fermentation to produce all sorts of short chain fatty acid and total SCFAs also is better than that of blank group. Processing of barley in the rat cecum contents under the action of microorganisms, continuously produce large amounts of short chain fatty acid, low pH can also promote the intestinal microbial breeding, using the source of nitrogen in the fermentation substrate, thus lower the free ammonia concentration in the fermentation medium. Added the fermented liquid of different machining process of barley compared with the blank group, fermented liquid, over time the number of bifidobacteria, lactobacilli etc beneficial bacteria has been reduced after the first rise trend, generally increased. E. coli number showed a trend of decrease after the first increases, in general. Enterococcus have been gradually reduce the number of the trend.4. The results found that extrusion treatment and microwave treatment processing and cooking process relative to the making of hulless barley barley in elevated levels of beta glucan has more obvious effect, fall hematic fat, fat liver, in vitro fermentation in the body, reduce the pH and free ammonia concentration in the fermentation process and increase the number of bacteria in intestinal and fermentation environment and inhibit the growth of harmful bacteria, the processing effect is cooking process and making the hulless barley barley is more apparent, the highest content of extrusion processing of hulless barley barley, compared with other three processing methods, extrusion processing of hulless barley barley of physiological function is more obvious. Four kinds of basic processing way nutrients were similar, but the beta glucan content has a certain difference. Therefore, processing and hulless barley barley certain difference in the physiological function is caused because of the difference of beta glucan content. |
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