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TR I H C QU C GIA TP HCM NGă I H C BÁCH KHOA VÕ HOÀNG PHÚC NG D NG X LÝ VI SÓNG TRONG VI C CHU N B B T LÁ DÂU T Mă(MORUSăALBAăL.)ă T NGăC NG 1-DEOXYNOJIRIMYCIN TRONG S N PH M S T DÂU T M APPLICATION OF MICROWAVE TREATMENT IN PREPARING MULBERRY (MORUS ALBA L.) LEAVES POWDER FOR ENRICHING 1- DEOXYNOJIRIMYCIN IN MULBERRY SAUCE Chuyên ngành: CÔNG NGH TH C PH M Mã s : 8540101 LU NăV NăTH CăS TP H CHÍ MINH, tháng 07 n m 2022 CỌNG TRỊNH TR Cán b h NG C HOÀN THÀNH T I I H C BÁCH KHOA ậ HQG -HCM ng d n khoa h c: PGS.TS Phan Ng c Hòa (Ghi rõ h , tên, h c hàm, h c v ch ký) Cán b ch m nh n xét 1: TS Nguy n L Hà (Ghi rõ h , tên, h c hàm, h c v ch ký) Cán b ch m nh n xét 2: PGS.TS Võ ình L Tâm (Ghi rõ h , tên, h c hàm, h c v ch ký) Lu n v n th c s đ c b o v t i Tr ng i h c Bách Khoa, HQG Tp HCM ngày 12 tháng 07 n m 2022 Thành ph n H i đ ng đánh giá lu n v n th c s g m: (Ghi rõ h , tên, h c hàm, h c v c a H i đ ng ch m b o v lu n v n th c s ) Ch t ch: PGS TS Mai Hu nh Cang Th ký: PGS.TS Tr n Th Thu Trà Ph n bi n 1: TS Nguy n L Hà Ph n bi n 2: PGS.TS Võ ình L Tâm y viên: PGS.TS Phan Ng c Hòa Xác nh n c a Ch t ch H i đ ng đánh giá LV vƠ Tr sau lu n v n đư đ CH T CH H Iă ng Khoa qu n lý chuyên ngành c s a ch a (n u có) NG TR NG KHOA K THU T HÓA H C TR I H C QU C GIA TP.HCM NGă IăH CăBÁCHăKHOA C NGăHọAăXẩăH IăCH ăNGH AăVI TăNAM căl pă- T ădoă- H nhăphúc NHI MăV ăLU NăV NăTH CăS H tên h c viên: Võ Hoàng Phúc MSHV: 1970373 NgƠy, tháng, n m sinh: 22/07/1997 N i sinh: TP.H Chí Minh Chuyên ngành: CỌNG NGH TH C PH M I TÊNă Mư s : 8540101 ăTẨI:ă ng d ng x lỦ vi song vi c chu n b b t la dau t m (Morus Alba L.) đ tang c ng 1-Deoxynojirimycin s n ph m s t dau t m cho ng i n kiêng Application of microwave treatment in preparing mulberry (Morus Alba L.) leaves powder for enriching 1- Deoxynojirimycin in mulberry sauce II NHI MăV ăVẨăN IăDUNG: Xác đ nh thƠnh ph n có ho t tính sinh h c c a dơu t m Kh o sát ch đ s y vi sóng đ thu đ c b t dơu t m có thƠnh ph n ho t tính sinh h c t t nh t, đ c bi t lƠ 1-Deoxynojirimycin Kh o sát s nh h ng c a t l b sung b t vƠo s n ph m s t dơu t m d a ch tiêu thƠnh ph n dinh d ng, hƠm l ng 1-Deoxynojirimycin vƠ ch t l ng c m quan c a s n ph m III NGẨYăGIAOăNHI MăV : 06/09/2021 IV NGẨYăHOẨNăTHẨNHăNHI MăV : 06/06/2022 V CÁNăB ăH NGăD N : PGS.TS Phan Ng c Hòa Tp HCM, ngày tháng n m 2022 CÁNăB ăH NGăD N CH ăNHI MăB ăMỌNă ẨOăT O (H tên vƠ ch kỦ) TR (H tên vƠ ch kỦ) NGăKHOA K ăTHU TăHịAăH C (H tên vƠ ch kỦ) L IăC Mă N V i t m lịng bi t n vơ sơu s c, em xin g i l i c m n chơn thƠnh nh t t đáy lòng đ n quý Th y Cô c a Tr ng i h c Bách Khoa ậ i h c Qu c gia TP H Chí Minh nói chung, Th y Cơ B mơn Cơng ngh Th c Ph m nói riêng đư dùng nh ng tâm huy t kinh nghi m th c ti n q báu c a đ có th truy n đ t ki n th c c ng nh t o u ki n giúp đ em su t th i gian h c t p t i tr ng c bi t, em xin chân thành c m n PGS.TS Phan Ng c Hòa đư t n tơm h ng d n, ch b o em su t trình làm lu n v n Cu i cùng, em xin chân thành c m n gia đình vƠ b n bè, đư ln t o u ki n, quan tơm, giúp đ , đ ng viên em su t trình h c t p hoàn thành lu n v n t t nghi p Vì u ki n v n ng l c b n thân h n ch , lu n v n ch c ch n khơng tránh kh i nh ng thi u sót Em r t mong nh n đ c ý ki n đóng góp c a q Th y Cơ TP H Chí Minh, tháng 07 n m 2022 Võ Hồng Phúc i TÓM T T NGHIÊN C U T l ng đ n đ tr i n kiêng th gi i ngƠy cƠng t ng cao m c ph i b nh lý liên quan ng huy t, béo phì, tim m ch ngƠy cƠng t ng cao Nh ng hi n t i th ng, lo i s n ph m dành cho ng i n kiêng v n r t h n ch so v i nhu c u th c t , đ c bi t lo i s n ph m có th dùng tr c ti p b a n S h i nh p phát tri n c a lo i v n hóa m th c ngƠy cƠng đ c m r ng nên lo i s t d n tr nên r t ph bi n g n nh không th thi u b a n hay n Vi c t o m t s n ph m s t mang đ c tính dƠnh cho ng i n kiêng có b sung b t dâu t m m t s m i l giàu l i ích v s c kh e cho nhóm khách hàng đ c bi t S ng d ng vi sóng vào q trình s y dâu t m t i hay hong khô s b công su t 500W 750W mang l i hi u qu b tr cho trình trích ly h p ch t phenolics (TPC), 1-Deoxynojirimycin (DNJ) ho t tính kháng oxy hóa theo ph ng pháp DPPH, FRAP vƠ đ ng th i kh n ng c ch ho t tính -glucosidase K t qu thu đ t t nh t s y hong khô s b phút 500W, thu v l n l c t 6,58 ± 0,01 mg GAE/g ch t khô, 23,28 ± 0,03 mg DNJ/ g ch t khơ, 190,62 ± 3,93 µmol TE/ g ch t khơ, 131,09 ± 0,17 µmol TE/ g ch t khô t ng ng v i TPC, DNJ, DPPH, FRAP IC50 0,98 ± 0,01 mg/mL kh n ng c ch -glucosidase Vi c b sung b t vào s t dâu t m không ch lƠm t ng giá tr c m quan s n ph m mà giá tr dinh d ng nh m t i khách hƠng lƠ ng i n kiêng T l b sung 4% (w b t lá/w puree) mang l i k t qu s n ph m s t có s ch p nh n c a ng cao nh t mà cho th y x t có hàm l kh gi m xu ng, hƠm l nh thay đ i r t ng đ i tiêu dùng ng t ng t ng lên nh ng đ ng protein t ng lên, lipid gi m, hƠm l ng ng tro g n C.33.44.55.54.78.65.5.43.22.2.4 22.Tai lieu Luan 66.55.77.99 van Luan an.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.C.33.44.55.54.78.655.43.22.2.4.55.22 Do an.Tai lieu Luan van Luan an Do an.Tai lieu Luan van Luan an Do an ii ABSTRACT At present time, the rate of people gets health problem relating with diabetes, obesity, cardiovascular keep increasing However, on food market, products specialized for diet people are very limited at time with the lack of varieties and choices, especially diet food product for main course Along with worldwide integration not only for the economy but also the food culture is becoming more various and expanded, since then, sauces become one of very essential part in each dishes Therefore, creating a new sauce product, infused with mulberry leaf powder, specially designed for diet people is a creative and beneficial rich in term of diet health relating The application of microwave-drying to the processing of fresh and semi-dried mulberry leaves with the power at 500W and 750W have shown the effective enhancement on the extraction of total phenolic compound (TPC), 1-Deoxynojirimycin (DNJ), antioxidant capacity by DPPH, FRAP and -glucosidase inhibiting capacity Results achieved shown best data in sample was semi-dried and process at 500W in microwave for minutes which consist of 6.58 ± 0.01 mg GAE/g dry mass, 23.28 ± 0.03 mg DNJ/ g dry mass, 190.62 ± 3.93 µmol TE/ g dry mass, 131.09 ± 0.17 µmol TE/ g dry mass, respective with TPC, DNJ, DPPH, FRAP and IC 50 for -glucosidase was 0.98 ± 0.01 mg/mL The addition of leaves powder showed the elevation not only in sensorial quality but also nutritional values for the target consumers as diet people Leaves powder supplemented at rate of 4% (w powder/wpuree) received the highest overall acceptance from testers, also showed the increase in attributes as total sugar, total protein, and reduction of reducing sugar content, lipid content, meanwhile, ash content barely changed Stt.010.Mssv.BKD002ac.email.ninhd 77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77t@edu.gmail.com.vn.bkc19134.hmu.edu.vn.Stt.010.Mssv.BKD002ac.email.ninhddtt@edu.gmail.com.vn.bkc19134.hmu.edu.vn C.33.44.55.54.78.65.5.43.22.2.4 22.Tai lieu Luan 66.55.77.99 van Luan an.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.C.33.44.55.54.78.655.43.22.2.4.55.22 Do an.Tai lieu Luan van Luan an Do an.Tai lieu Luan van Luan an Do an iii L IăCAMă OAN Tôi xin cam đoan đ tài nghiên c u cơng trình c a b n thân Các n i dung nghiên c u k t qu đ tài v s n ph m s t b sung dâu t m trung th c, ch a đ c cơng b b t c cơng trình N u có b t k s gian l n nào, xin ch u trách nhi m tr c H i đ ng c ng nh k t qu khóa lu n c a H c viên th c hi n Võ Hoàng Phúc Stt.010.Mssv.BKD002ac.email.ninhd 77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77t@edu.gmail.com.vn.bkc19134.hmu.edu.vn.Stt.010.Mssv.BKD002ac.email.ninhddtt@edu.gmail.com.vn.bkc19134.hmu.edu.vn C.33.44.55.54.78.65.5.43.22.2.4 22.Tai lieu Luan 66.55.77.99 van Luan an.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.C.33.44.55.54.78.655.43.22.2.4.55.22 Do an.Tai lieu Luan van Luan an Do an.Tai lieu Luan van Luan an Do an iv M CL C M U 1 T NG QUAN 1.1 Dâu t m (Mulberry Morus alba L) 1.2 Lá dâu t m 1.3 S y vi sóng 1.4 S t dâu t m b sung b t dâu t m NGUYÊN LI U VẨ PH NG PHÁP NGHIÊN C U 10 2.1 Nguyên li u 10 2.1.1 Lá qu dâu t m 10 2.1.2 Nguyên li u dùng n u s t 11 2.2 Hóa ch t thi t b 12 2.2.1 Hóa ch t phân tích 12 2.2.2 Thi t b 13 2.2.2.1 Các thi t b phân tích b t dâu t m s t dâu t m 13 2.2.2.2 Các thi t b t o s n ph m s t dâu t m 13 2.3 N i dung nghiên c u 13 2.3.1 Xác đ nh thành ph n h p ch t có ho t tính sinh h c 14 2.3.1.3 M c đích nghiên c u 14 2.3.1.4 Các ch tiêu phân tích 14 2.3.2 Nghiên c u thu nh n b t dâu t m ng d ng ph ng pháp x lý s y vi sóng m c cơng su t khác 15 2.3.2.5 M c đích nghiên c u 15 Stt.010.Mssv.BKD002ac.email.ninhd 77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77t@edu.gmail.com.vn.bkc19134.hmu.edu.vn.Stt.010.Mssv.BKD002ac.email.ninhddtt@edu.gmail.com.vn.bkc19134.hmu.edu.vn C.33.44.55.54.78.65.5.43.22.2.4 22.Tai lieu Luan 66.55.77.99 van Luan an.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.C.33.44.55.54.78.655.43.22.2.4.55.22 Do an.Tai lieu Luan van Luan an Do an.Tai lieu Luan van Luan an Do an v 2.3.2.6 Quy trình thu nh n vƠ phơn tích đánh giá 15 2.3.3 Nghiên c u nh h ng t l b sung b t dâu t m đ n ch t l ng dinh d ng c m quan c a s t dâu t m 17 2.4 Các ph ng pháp phơn tích 18 2.4.1 Chu n b m u d ch trích phân tích 18 2.4.2 Phơn tích hƠm l ng phenolic t ng 18 2.4.3 Phơn tích hƠm l ng 1-Deoxynojirimycin 18 2.4.4 Kh n ng c ch -glucosinase 19 2.4.5 Kh n ng kháng oxy hóa 19 2.4.5.7 Ph ng pháp DPPH 19 2.4.5.8 Ph ng pháp FRAP 19 2.4.6 Ch tiêu dinh d ng c a thành ph m s t dâu t m 19 2.4.7 ánh giá c m quan 20 2.4.8 Phân tích s li u 20 K T QU VÀ BÀN LU N 21 3.1 Thành ph n h p ch t có ho t tính sinh h c dâu nguyên li u đ u vào 21 3.2 Thành ph n ho t tính sinh h c c a b t sau trình x lý nguyên li u 22 3.2.1 Kh o sát ch đ s y vi sóng 22 3.2.2 HƠm l ng 1-Deoxynojirimycin (DNJ) 24 3.2.3 HƠm l ng phenolic t ng 26 3.2.4 S khác bi t gi a s y đ i l u vƠ s y vi sóng v hƠm l ng h p ch t có ho t tính sinh h c 29 3.2.5 Kh n ng kháng oxy hóa 30 Stt.010.Mssv.BKD002ac.email.ninhd 77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77t@edu.gmail.com.vn.bkc19134.hmu.edu.vn.Stt.010.Mssv.BKD002ac.email.ninhddtt@edu.gmail.com.vn.bkc19134.hmu.edu.vn C.33.44.55.54.78.65.5.43.22.2.4 22.Tai lieu Luan 66.55.77.99 van Luan an.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.C.33.44.55.54.78.655.43.22.2.4.55.22 Do an.Tai lieu Luan van Luan an Do an.Tai lieu Luan van Luan an Do an vi 3.2.6 c ch ho t tính -glucosinase 32 3.3 Thành ph n ch t l ng c m quan c a s n ph m s t dâu t m đ c b sung b t 34 3.3.1 Thành ph n dinh d ng s t dâu t m 34 3.3.2 HƠm l ng DNJ s n ph m s t b sung b t 37 3.3.3 Ch t l ng c m quan 38 K T LU N VÀ KI N NGH 40 4.1 K t lu n 40 4.2 Ki n ngh 41 TÀI LI U THAM KH O 42 PH L C 45 Ph l c A: Quy trình phân tích 45 Ph l c B: ng chu n 52 Ph l c C: K t qu phân tích thành ph n dinh d ng c a s t dâu t m 54 Stt.010.Mssv.BKD002ac.email.ninhd 77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77t@edu.gmail.com.vn.bkc19134.hmu.edu.vn.Stt.010.Mssv.BKD002ac.email.ninhddtt@edu.gmail.com.vn.bkc19134.hmu.edu.vn C.33.44.55.54.78.65.5.43.22.2.4 22.Tai lieu Luan 66.55.77.99 van Luan an.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.C.33.44.55.54.78.655.43.22.2.4.55.22 Do an.Tai lieu Luan van Luan an Do an.Tai lieu Luan van Luan an Do an 43 [13] [14] [15] [16] [17] [18] [19] [20] [21] [22] [23] [24] [25] (Morus sp.): a comparative study", International journal of molecular sciences, vol 13, no 6, pp 6651-6664, 2012 B Özbek and G Dadali, "Thin-layer drying characteristics and modelling of mint leaves undergoing microwave treatment", Journal of Food Engineering, vol 83, no 4, pp 541-549, 2007 N Mousa and M Farid, "Microwave vacuum drying of banana slices", Drying Technology, vol 20, no 10, pp 2055-2066, 2002 M Zhang, J Tang, A Mujumdar, and S Wang, "Trends in microwave-related drying of fruits and vegetables", Trends in Food Science Technology, vol 17, no 10, pp 524-534, 2006 W Wang and G Chen, "Theoretical study on microwave freeze-drying of an aqueous pharmaceutical excipient with the aid of dielectric material", Drying Technology, vol 23, no 9-11, pp 2147-2168, 2005 M Maskan, "Microwave/air and microwave finish drying of banana", Journal of Food Engineering, vol 44, no 2, pp 71-78, 2000 C Bilbao-Sáinz, A Andrés, A Chiralt, and P Fito, "Microwaves phenomena during drying of apple cylinders", Journal of Food Engineering, vol 74, no 1, pp 160-167, 2006 C Liu, C.-H Wang, J Liu, L Xu, W Xiang, and Y.-C Wang, "Optimization of microwave-assisted technology for extracting 1-deoxynojirimycin from mulberry tea by response surface methodology", Food Science Technology Research, vol 20, no 3, pp 599-605, 2014 K Thirugnanasambandham, V Sivakumar, and J P Maran, "Microwaveassisted extraction of polysaccharides from mulberry leaves", International journal of biological macromolecules, vol 72, pp 1-5, 2015 L LONG, Y YANG, and N.-s ZHU, "Colorimetric method in the determination of 1-deoxynojirimycin isolated from the mutant strain of Bacillus subtilis", Biotechnology Bulletin, vol 32, no 6, p 187, 2016 G.-N Kim, Y.-I Kwon, and H.-D Jang, "Mulberry leaf extract reduces postprandial hyperglycemia with few side effects by inhibiting -glucosidase in normal rats", Journal of medicinal food, vol 14, no 7-8, pp 712-717, 2011 P Molyneux, "The use of the stable free radical diphenylpicrylhydrazyl (DPPH) for estimating antioxidant activity", Songklanakarin Journal of Science Technology, vol 26, no 2, pp 211-219, 2004 D Huang, B Ou, and R L Prior, "The chemistry behind antioxidant capacity assays", Journal of agricultural food chemistry, vol 53, no 6, pp 1841-1856, 2005 E M Sánchez-Salcedo, P Mena, C García-Viguera, F Hernández, and J J Martínez, "(Poly) phenolic compounds and antioxidant activity of white (Morus alba) and black (Morus nigra) mulberry leaves: Their potential for new products Stt.010.Mssv.BKD002ac.email.ninhd 77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77t@edu.gmail.com.vn.bkc19134.hmu.edu.vn.Stt.010.Mssv.BKD002ac.email.ninhddtt@edu.gmail.com.vn.bkc19134.hmu.edu.vn C.33.44.55.54.78.65.5.43.22.2.4 22.Tai lieu Luan 66.55.77.99 van Luan an.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.C.33.44.55.54.78.655.43.22.2.4.55.22 Do an.Tai lieu Luan van Luan an Do an.Tai lieu Luan van Luan an Do an 44 [26] [27] [28] [29] [30] [31] [32] [33] [34] [35] [36] rich in phytochemicals", Journal of Functional Foods, vol 18, pp 1039-1046, 2015 P Wanyo, S Siriamornpun, and N Meeso, "Improvement of quality and antioxidant properties of dried mulberry leaves with combined far-infrared radiation and air convection in Thai tea process", Food bioproducts processing, vol 89, no 1, pp 22-30, 2011 C Proestos and M Komaitis, "Application of microwave-assisted extraction to the fast extraction of plant phenolic compounds", LWT-Food science Technology, vol 41, no 4, pp 652-659, 2008 S Sarkhel, "Nutrition importance and health benefits of mulberry leaf extract: A review", Journal of Pharmacognosy Phytochemistry, vol 9, no 5, pp 689-695, 2020 X.-Q Hu, L Jiang, J.-G Zhang, W Deng, H.-L Wang, and Z.-J Wei, "Quantitative determination of 1-deoxynojirimycin in mulberry leaves from 132 varieties", Industrial crops products, vol 49, pp 782-784, 2013 T Yoshihashi, H T T Do, P Tungtrakul, S Boonbumrung, and K Yamaki, "Simple, selective, and rapid quantification of deoxynojirimycin in mulberry leaf products by high performance anion exchange chromatography with pulsed amperometric detection", Journal of food science, vol 75, no 3, pp C246C250, 2010 K Ghafoor, M M Özcan, A.-J Fahad, E E Babiker, and G J Fadimu, "Changes in quality, bioactive compounds, fatty acids, tocopherols, and phenolic composition in oven-and microwave-roasted poppy seeds and oil", Lwt, vol 99, pp 490-496, 2019 F Al Juhaimi et al., "The effects of conventional heating on phenolic compounds and antioxidant activities of olive leaves", Journal of food science technology, vol 55, no 10, pp 4204-4211, 2018 V Lovrić, P Putnik, D Bursać Kovačević, M Jukić, and V Dragović-Uzelac, "Effect of microwave-assisted extraction on the phenolic compounds and antioxidant capacity of blackthorn flowers", Food technology biotechnology, vol 55, no 2, pp 243-250, 2017 Y Zou et al., "Phenolics and antioxidant activity of mulberry leaves depend on cultivar and harvest month in Southern China", International journal of molecular sciences, vol 13, no 12, pp 16544-16553, 2012 R V Kumar, S Chauhan, D Kumar, and N More, "Nutritional composition in leaves of some mulberry varieties:-A comparative study," in 2010 International Conference on Bioinformatics and Biomedical Technology, 2010, pp 438-442: IEEE M S Butt, A Nazir, M T Sultan, K J T i f s Schroën, and technology, "Morus alba L nature's functional tonic", vol 19, no 10, pp 505-512, 2008 Stt.010.Mssv.BKD002ac.email.ninhd 77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77t@edu.gmail.com.vn.bkc19134.hmu.edu.vn.Stt.010.Mssv.BKD002ac.email.ninhddtt@edu.gmail.com.vn.bkc19134.hmu.edu.vn C.33.44.55.54.78.65.5.43.22.2.4 22.Tai lieu Luan 66.55.77.99 van Luan an.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.C.33.44.55.54.78.655.43.22.2.4.55.22 Do an.Tai lieu Luan van Luan an Do an.Tai lieu Luan van Luan an Do an 45 PH L C Ph l c A: Quy trình phân tích B ng A- Quy trình phân tích hàm l b t lá, s t dâu t m ng h p ch t có ho t tính sinh h c lá, Hóaăch t Xácăđ nhăHƠmăl Quy trình ngăPhenolicăt ng 75g Na2CO3 D ngăđ Gallic acid Folin - Ciocalteu 10% ngăchu n Chu n b dunjg d ch gallic acid chu n có n ng đ (mg GAE/l): 10, 20, 30, 40, 50 t dung d ch chu n 100 Cho 0,5 mL dung d ch gallic acid vƠo ng nghi m Cho 2,5 mL thu c th Folin - Ciocalteu vƠo, l c đ u Sau phút, cho thêm mL dung d ch Na2CO3 7,5% t ng nghi m vƠo b u nhi t 40oC 30 phút, tránh ánh sáng o đ h p thu b c sóng 760 nm Phơnătíchăm uăd chătrích Stt.010.Mssv.BKD002ac.email.ninhd 77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77t@edu.gmail.com.vn.bkc19134.hmu.edu.vn.Stt.010.Mssv.BKD002ac.email.ninhddtt@edu.gmail.com.vn.bkc19134.hmu.edu.vn C.33.44.55.54.78.65.5.43.22.2.4 22.Tai lieu Luan 66.55.77.99 van Luan an.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.C.33.44.55.54.78.655.43.22.2.4.55.22 Do an.Tai lieu Luan van Luan an Do an.Tai lieu Luan van Luan an Do an 46 Pha loưng m u theo t l thích h p cho đ h p thu n m đ Các b ng chu n c ti p theo th c hi n t nh cách xơy d ng đ ng t ng chu n nh ng thay dung d ch chu n gallic acid b ng m u d ch trích đư pha loưng M u tr ng: th c hi n t ng t nh ng thay m u d ch trích đư pha loưng b ng dung mơi trích ly Kh ăn ngăkhángăoxyăhóaătheoăph 0,0118g DPPH + 500Ml methanol (đ h p thu 1,1±0,02) Trolox ngăphápăDPPH Cáchăd ngăđ ngăchu n Pha loưng dung d ch chu n Trolox n ng đ 1000 µM thƠnh dung d ch n ng đ 0, 250, 500, 750, 1000, Cho 0,1 mL dung d ch Trolox n ng đ vƠo ng nghi m Cho ti p mL dung d ch DPPH vƠo ng nghi m, l c đ u, tránh sáng t i nhi t đ phòng th i gian 30 phút o đ h p thu t i b D ng đ c sóng 517 nm ng chu n n ng đ Trolox theo Stt.010.Mssv.BKD002ac.email.ninhd 77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77t@edu.gmail.com.vn.bkc19134.hmu.edu.vn.Stt.010.Mssv.BKD002ac.email.ninhddtt@edu.gmail.com.vn.bkc19134.hmu.edu.vn C.33.44.55.54.78.65.5.43.22.2.4 22.Tai lieu Luan 66.55.77.99 van Luan an.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.C.33.44.55.54.78.655.43.22.2.4.55.22 Do an.Tai lieu Luan van Luan an Do an.Tai lieu Luan van Luan an Do an 47 đ h p thu v i tr c tung lƠ kh n ng quét g c t (%) vƠ tr c hoƠnh lƠ n ng đ Trolox (µmol TE/L) S d ng methanol lƠm m u tr ng Phânătíchăm uăd chătrích Cho 0.1 mL m u đư pha loưng vƠo ng nghi m Cho ti p mL dung d ch DPPH vƠo ng nghi m, l c đ u, tránh sáng t i nhi t đ phòng th i gian 30 phút o đ h p thu t i b c sóng 517 nm S d ng methanol lƠm m u tr ng Kh ăn ngăkhángăoxyăhóaătheoăph Dungăd chăR1: ngăphápăFRAP m acetate 300 mM, pH = 3,6 Cáchăd ngăđ ngăchu năTrolox Pha loưng dung d ch chu n Trolox Cân 3,1 g CH3COONa.3H2O hút 16 n ng đ 1000 µM thƠnh dung d ch mL CH3COOH, đ nh m c lên lít b ng n ng đ 0, 250, 500, 750, 1000 n c c t (b o qu n 4oC) Dungăd chăR2: HCL 40 mM nh m c 3,942 mL HCl 37% lên lít Cho 0,2 mL dung d ch Trolox n ng đ vƠo ng nghi m Cho 3,8 mL dung d ch thu c th FRAP Stt.010.Mssv.BKD002ac.email.ninhd 77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77t@edu.gmail.com.vn.bkc19134.hmu.edu.vn.Stt.010.Mssv.BKD002ac.email.ninhddtt@edu.gmail.com.vn.bkc19134.hmu.edu.vn C.33.44.55.54.78.65.5.43.22.2.4 22.Tai lieu Luan 66.55.77.99 van Luan an.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.C.33.44.55.54.78.655.43.22.2.4.55.22 Do an.Tai lieu Luan van Luan an Do an.Tai lieu Luan van Luan an Do an 48 b ng n c c t (b o qu n nhi t đ đư pha L c đ u, phòng) nhi t đ 37 oC, bóng t i phút Dungăd chăR3: TPTZ (2,4,6 -tri(2- o đ h p thu t i 593 nm pyridyl-s-triazine) 10 mM Cân 0,078 g TPTZ đ nh m c lên 25 mL D ng đ b ng R2 (pha dùng ngƠy) đ Dungăd chăR4: FeCl3.6H2O 20 mM Cân 0,540 FeCl3.6H2O đ nh m c lên 100 mL b ng n vƠo m i ng ng chu n n ng đ Trolox theo h p thu v i tr c tung lƠ n ng đ Trolox (µM) vƠ tr c hoƠnh lƠ đ h p thu Phơnătíchăm uăd chătrích c c t (pha dùng ngƠy) Cho 0,2 mL m u đư pha loưng vƠo ng Thu c th FRAP đ c chu n b b ng cách pha dung d ch theo t l : Thêm 3,8 mL dung d ch thu c th FRAP đư pha vƠo ng nghi m, l c đ u R1:R3:R4 = 10:1:1 Dung d ch FRAP đ nghi m c gi t i nhi t đ nhi t đ 37oC, phút o đ h p thu c a dung d ch sau ph n phòng Dung d ch Trolox n ng đ chu n 1000 ng t i b c sóng 593 nm µM: Cân 0,025g Trolox vƠ đ nh m c lên M u tr ng: thay 0,2 mL m u d ch trích 100mL b ng ethanol 99,5% thu đ b ng 0,2 mL dung mơi trích ly c dung d ch Trolox có n ng đ 1000 µM Stt.010.Mssv.BKD002ac.email.ninhd 77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77t@edu.gmail.com.vn.bkc19134.hmu.edu.vn.Stt.010.Mssv.BKD002ac.email.ninhddtt@edu.gmail.com.vn.bkc19134.hmu.edu.vn C.33.44.55.54.78.65.5.43.22.2.4 22.Tai lieu Luan 66.55.77.99 van Luan an.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.C.33.44.55.54.78.655.43.22.2.4.55.22 Do an.Tai lieu Luan van Luan an Do an.Tai lieu Luan van Luan an Do an 49 Xácăđ nhăhƠmăl ngăDNJ Cáchăd ngăđ carbon disulfit đ ng sunfate 0.03M pirydine ngăchu năDNJ Pha loưng dung d ch chu n DNJ n ng đ 1mg/mL thƠnh dung d ch n ng đ 0,5, 0,25, 0,125, 0,0625mg/mL Cho 0,1 mL dung d ch chu n vƠo ng nghi m Thêm 0,2mL carbon disulfide 0,2mL ethanol 99% 0,02mL pyridine 0,02mL dung d ch đ ng sulfate 0,03M l c đ u vƠ đ i cho tách l p G n l y l p trên, đo đ h p thu D ng đ 440nm ng chu n n ng đ DNJ theo đ h p thu v i tr c tung lƠ n ng đ DNJ (mg/mL) vƠ tr c hoƠnh lƠ đ h p thu Phơnătíchăm uăd chătrích Cho 0,5 mL m u đư pha loưng vƠo ng Stt.010.Mssv.BKD002ac.email.ninhd 77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77t@edu.gmail.com.vn.bkc19134.hmu.edu.vn.Stt.010.Mssv.BKD002ac.email.ninhddtt@edu.gmail.com.vn.bkc19134.hmu.edu.vn C.33.44.55.54.78.65.5.43.22.2.4 22.Tai lieu Luan 66.55.77.99 van Luan an.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.C.33.44.55.54.78.655.43.22.2.4.55.22 Do an.Tai lieu Luan van Luan an Do an.Tai lieu Luan van Luan an Do an 50 nghi m Thêm 1mL carbon disulfide 1mL ethanol 99% 0,1mL pyridine 0,1mL dung d ch đ ng sulfate 0,03M l c đ u vƠ đ i cho tách l p G n l y l p trên, đo đ h p thu 440nm M u tr ng: thay 0,5 mL m u d ch trích b ng 0,5 mL dung mơi trích ly Ho tătínhă căch ă - glucosidase Phơnătíchăm uăd chătrích -glucosidase m phosphate pH 6,8 Cho 0,2mL -glucosidase 0,5 U/ml 0,2mL đ m phosphate pH 6,8 vƠo ng pirydine nghi m 4-nitrophenyl-a-D-glucopyranoside Thêm 0,2mL m u vƠo 3mM t i 37oC 15 phút Thêm 0,4mL 4-nitrophenyl-a-D- glucopyranoside 3mM vào Stt.010.Mssv.BKD002ac.email.ninhd 77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77t@edu.gmail.com.vn.bkc19134.hmu.edu.vn.Stt.010.Mssv.BKD002ac.email.ninhddtt@edu.gmail.com.vn.bkc19134.hmu.edu.vn C.33.44.55.54.78.65.5.43.22.2.4 22.Tai lieu Luan 66.55.77.99 van Luan an.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.C.33.44.55.54.78.655.43.22.2.4.55.22 Do an.Tai lieu Luan van Luan an Do an.Tai lieu Luan van Luan an Do an 51 t i 37oC 10 phút D ng ph n ng b ng mL Na2CO3 0,1M o đ h p thu t i b c sóng 405nm M u đ i ch ng khơng thêm m u d ch trích M u tr ng không thêm c ch t Stt.010.Mssv.BKD002ac.email.ninhd 77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77t@edu.gmail.com.vn.bkc19134.hmu.edu.vn.Stt.010.Mssv.BKD002ac.email.ninhddtt@edu.gmail.com.vn.bkc19134.hmu.edu.vn C.33.44.55.54.78.65.5.43.22.2.4 22.Tai lieu Luan 66.55.77.99 van Luan an.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.C.33.44.55.54.78.655.43.22.2.4.55.22 Do an.Tai lieu Luan van Luan an Do an.Tai lieu Luan van Luan an Do an 52 Ph l c B: ng chu n y = 15.959x + 0.0757 R² = 0.9953 1.6 ăh păthu 1.2 0.8 0.4 0 0.02 0.04 0.06 0.08 0.1 0.12 100 120 N ng đ (mg DNJ/mL) ng chu n hàm l Hình B- ng 1-Deoxynojirimycin 1.2 y = 0.0105x - 0.0036 R² = 0.9998 ăh păthu 0.8 0.6 0.4 0.2 0 20 Hình B- 40 60 80 N ngăđ ă(mgăGAE/mL) ng chu n hàm l ng phenolic t ng Stt.010.Mssv.BKD002ac.email.ninhd 77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77t@edu.gmail.com.vn.bkc19134.hmu.edu.vn.Stt.010.Mssv.BKD002ac.email.ninhddtt@edu.gmail.com.vn.bkc19134.hmu.edu.vn C.33.44.55.54.78.65.5.43.22.2.4 22.Tai lieu Luan 66.55.77.99 van Luan an.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.C.33.44.55.54.78.655.43.22.2.4.55.22 Do an.Tai lieu Luan van Luan an Do an.Tai lieu Luan van Luan an Do an 53 25 ăh păthu 20 y = 0.0218x + 0.0537 R² = 0.9988 15 10 0 200 400 600 800 1000 1200 mol TE/L Hình B- ng chu n kh n ng kháng oxy hóa theo ph ng pháp DPPH ăh păthu 1.6 y = 0.0015x + 0.18 R² = 0.9994 1.2 0.8 0.4 0 200 400 600 800 1000 1200 µmol TE/L Hình B- ng chu n kh n ng kháng oxy hóa theo ph Stt.010.Mssv.BKD002ac.email.ninhd 77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77t@edu.gmail.com.vn.bkc19134.hmu.edu.vn.Stt.010.Mssv.BKD002ac.email.ninhddtt@edu.gmail.com.vn.bkc19134.hmu.edu.vn ng pháp FRAP C.33.44.55.54.78.65.5.43.22.2.4 22.Tai lieu Luan 66.55.77.99 van Luan an.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.C.33.44.55.54.78.655.43.22.2.4.55.22 Do an.Tai lieu Luan van Luan an Do an.Tai lieu Luan van Luan an Do an 54 Ph l c C: K t qu phân tích thành ph n dinh d ng c a s t dâu t m Hình C- K t qu phân tích hàm l ng protein Stt.010.Mssv.BKD002ac.email.ninhd 77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77t@edu.gmail.com.vn.bkc19134.hmu.edu.vn.Stt.010.Mssv.BKD002ac.email.ninhddtt@edu.gmail.com.vn.bkc19134.hmu.edu.vn C.33.44.55.54.78.65.5.43.22.2.4 22.Tai lieu Luan 66.55.77.99 van Luan an.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.C.33.44.55.54.78.655.43.22.2.4.55.22 Do an.Tai lieu Luan van Luan an Do an.Tai lieu Luan van Luan an Do an 55 Hình C- K t qu phân tích hàm l ng Lipid t ng Tro t ng Stt.010.Mssv.BKD002ac.email.ninhd 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77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77t@edu.gmail.com.vn.bkc19134.hmu.edu.vn.Stt.010.Mssv.BKD002ac.email.ninhddtt@edu.gmail.com.vn.bkc19134.hmu.edu.vn ng kh C.33.44.55.54.78.65.5.43.22.2.4 22.Tai lieu Luan 66.55.77.99 van Luan an.77.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.C.37.99.44.45.67.22.55.77.C.33.44.55.54.78.655.43.22.2.4.55.22 Do an.Tai lieu Luan van Luan an Do an.Tai lieu Luan van Luan an Do an Stt.010.Mssv.BKD002ac.email.ninhd 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