醋泡黑豆后主要营养物质的变化研究

醋泡黑豆后主要营养物质的变化研究(7800字)
摘  要：本文选用东北产黑豆，用蒸馏水洗净后浸泡于长康陈醋和长康白醋中，分别浸泡0.5天、1.0天、1.5天、2.0天和2.5天，根据时间的变化测定相 应时间段内黑豆中蛋白质、总糖、脂肪和钙的含量，比较不同的浸泡时间营养物质含量的变化规律，同时把经过长康陈醋与长康白醋浸泡的样品进行对比。结果表 明，黑豆经醋浸渍后，随着时间的变化，蛋白质和钙的含量逐渐降低，总糖和脂肪的含量逐渐上升，经过白醋浸渍的黑豆中蛋白质、脂肪、总糖和钙的变化量均高于 陈醋浸渍的黑豆，而且蛋白质，总糖的变化比较明显。
关键词：黑豆；醋；蛋白质；脂肪；总糖；钙

The Change of Components of Black Soybean after Treatment with Vinegar
Abstract：In this paper, the change of the protein, total sugar, calcium and fat content for black beans soaked in Mature vinegar and White vinegar at 0.5 day, 1.0 days ,1.5 days ,2.0 days and 2.5 days, were studied. The result showed that the content of protein and calcium were reduced gradually in the black beans as soak time prolonged. The content of sugar and fat were increased gradually in the black beans as soak time prolonged. The change rate of protein,fat,total sugar and calcium in the black beans soaked White vinegar was significantly higher than that Mature vinegar. Besides,the change rate of protein and total sugar are more obvious.
Key words：Black soybean; Vinegar; Protein; Free fat; Total sugar; Calcium

目    录
摘要…………………………………………………………………………………………1
关键词………………………………………………………………………………………1
1前言………………………………………………………………………………………1
    1.1食醋的营养成分及其功能特性……………………………………………………2
    1.2黑豆的营养价值及其功能特性……………………………………………………3
1.3醋豆的研究现状……………………………………………………………………3
    1.4本论文的研究意义…………………………………………………………………4
2材料与方法…………………………………………………………………………………5
    2.1原料…………………………………………………………………………………5
    2.2药品和试剂…………………………………………………………………………5
    2.3仪器和设备…………………………………………………………………………5
    2.4试验方法……………………………………………………………………………5
        2.4.1样品的处理与制备…………………………………………………………5
        2.4.2蛋白质的测定………………………………………………………………6
        2.4.3总糖的测定…………………………………………………………………6
        2.4.4脂肪的测定…………………………………………………………………6
        2.4.5钙的测定……………………………………………………………………6
        2.4.6水分含量及干物质含量的测定……………………………………………6
3结果与讨论…………………………………………………………………………………6
    3.1未泡黑豆营养成分的测定…………………………………………………………6
    3.2醋泡后黑豆中蛋白质随时间的变化………………………………………………7
    3.3醋泡后黑豆中脂肪随时间的变化…………………………………………………8
    3.4醋泡后黑豆中总糖随时间的变化…………………………………………………9
    3.5醋泡后黑豆中钙随时间的变化…………………………………………………10
4结论………………………………………………………………………………………11
参考文献……………………………………………………………………………………11
致谢…………………………………………………………………………………………12