果蔬成分生化分析.docx

文档介绍：果蔬成分生化分析
摘要:果蔬中营养成分多种多样,本实验以黄豆芽和绿豆芽为研究对象,对其主要营养成分(维生素C含量、总糖及还原糖含量、蛋白质含量)测定与其过氧化物酶分析都运用了比色法,并对测得数据列图表,进行对比研究。结果表明:黄豆中的主要营养成分相对于绿豆芽含量高,但其过氧化物酶活性低于绿豆芽,这说明其酚类物质代谢能力低于绿豆芽。总的来说,黄豆芽和绿豆芽营养价值都不高,但黄豆芽相对于绿豆芽营养成分较高。
关键词:黄豆芽;绿豆芽;维生素;总糖及还原糖;蛋白质;过氧化酶
Biochemical analysis of fruit and vegetable ingredients
College of life and Environmental Sciences, Class of 11 biological science
Zhang Fengping
Abstract: Fruit and vegetable nutrition in variety, this experiment with bean sprouts and mung bean as the research object, the main nutrients (vitamin C content, total sugar and reducing sugar content, protein content and peroxidase isoenzyme analysis) determination by colorimetry, and the measured data column chart, carries on the contrast results show that: the soybean main ponent relative to the high content of mung bean sprout, but its peroxidase activity below the mung bean sprouts, which explains its phenolic metabolism than mung bean general, yellow bean sprouts and mung bean sprouts nutritional value is not high, but the yellow bean sprouts and mung bean sprouts nutrients relative to higher.
Keyword:Yellow bean sprouts; mung bean; vitamin; total sugar and reducing sugar protein; peroxidase
前言
随着人们生活水平的提高,人们对食物的营养也更加关注,蔬菜成了大家日常饮食中必不可少的食物之一。蔬菜可提供人体所必需的多种维生素和矿物质。豆芽也是营养价值较高的食物,被称为“活体蔬菜”。目前市场上主要的豆芽是黄豆芽和绿豆芽两大类。
黄豆蛋白质含量虽高,但由于它存在胰蛋白酶抑制剂,使它的营养价值受到限制,所以人们提倡食用豆制品。近年发现豆芽