Preparation, Anti-fatigue And Anti-anoxis Of Highland Barley Green

The highland barley green is a green material which takes certain growth period as raw materials and then extracts the effective composition. The highland barley green is rich in protein, vitamin, mineral, active enzyme ,chlorophyll,etc, and it is the elite of the seedling of wheat in the highland barley. There has not any report that studied the exploitation of the wheat green plain taking the seedling of highland barley as raw material. This text studied the preparation and the function of the anti-fatigue and anti-anoxic of the highland barley green which took the seedling of "zangqing 320" as the raw material and utilized a series of technologies such as isolation and purification technology ,legal healthy evaluation method of functional foods .It is hoped that this dissertation can provide the general exploitation and utilization with theoretic basis .The main research result is as follows:(l)It confirmed the best growth period of the seedling of the highland barley green based on the experiment. Taking the protein, chlorophyll, the dry material, raw fiber content and the rate of the juice as the index, it compared and analysed the seedlings of highland barley at 10cm,15cm,23cm, 30cm,40cm .The results are: With the extension in the growth period of the seedling of highland barley , the content of total sugar, raw protein and the chlorophylls increases gradually, and it attains the biggest value at the 23 cm and then decreases gradually;But the content of the raw fiber increase continuously with the extension in the growth period of the seedling of highland barley until the decline of the rate of juicing. Considering these, we choose the seedling of highland barley at 23 cm as the best raw material.(2)It confirmed the best parameter of the extraction of the highland barley green. Taking the seedlings of the highland barley at 23cm as the raw material and taking the protein, chlorophyll and the dry materials as the index, this paper studied the influence of the temperature of extraction, the time of the extraction , the ratio of the material to the solution and the number of extraction on the extraction of the barley green plain, which was applied the experiment of L9 (3~4) and was analyzed by . The results are: The influence of the temperature of extraction and the ratio of the material to the solution are very notable, while the influence of the times of extraction is not signifiant. The best parameters of the extraction of barley green include: temperature at 15℃, time for 4h, the ratio of the material to the solution of 1: 4 and twice extraction.(3) According to the legal procedure of evaluating the functional food, this paper evaluated the functions of the anti-fatigue and anti-anoxic of the highland barley green. It was taken the climbing pole of the small rat; the loading swim time; serum urea nitrogen-BUN; the liver hepatin-HG;the content of blood lactic acid- LD and the activity of hydrogen enzyme of the lactic acid -LDH as the...