毕业论文鸡胚孵化过程中胆固醇含量的变化的研究dll重点.docVIP

摘 要  PAGE II 鸡胚孵化过程中胆固醇含量变化规律的研究 食品与生物工程学院 程鹏真 指导教师 李松彪 摘　要 鸡蛋是营养丰富的食品之一，营养含量高，易于被人体吸收，是人们日常饮食中普遍喜欢的食品。禽蛋中含有大量胆固醇，人体每天摄入量过多，可形成高脂血症，引起动脉粥样硬化，进而诱发冠心病、高血压等一系列心脑血管疾病。鸡胚孵化过程中，胆固醇含量下降，其他营养物质含量升高。因此，我对鸡胚胆固醇含量进行了比较分析，以期为社区人群和心脑血管疾病病人合理食用禽蛋食品提供依据。我使用直接皂化比色法，测定标准品绘制出作为参照的胆固醇标准曲线，然后取不同胚龄的鸡胚蛋经过处理，使用直接皂化比色法测定各个样品中胆固醇含量。直接皂化比色法，将比色法改进后定量测定鸡胚蛋中胆固醇含量，样品处理比已有的方法简单、准确。结果显示孵化期间鸡蛋胆固醇含量在0~6胚龄下降较慢，以后下降速度较快。根据此结果可知，在食用禽蛋时，为了降低胆固醇的摄入量可以在个人能接收的条件下适当的食用胚龄在12~21天的孵化过程中的禽蛋或禽蛋制品。 关 键 词：鸡胚；孵化；胆固醇；直接皂化比色 ABSTRACT Study of the Cholesterol Content of chicken Eggs during the Hatch Food and biological engineering college Cheng Peng zhen Tutor Li Song biao ABSTRACT The eggs are nutritious, and they have high nutritional content which are easily absorbed by the people, and they are the food which people like to eat in their daily life. But a lot of cholesterol is contained in the yolk. If too much cholesterol is taken in, hyperlipidemia can be got, leading to arteriosclerosis, and cardiovascular and cerebrovascular diseases, like coronary heart disease, and high blood pressure. But during the hatching process of eggs, the cholesterol levels will decline, but the other nutrients content will increase. Therefore, I make contrast and analysis of the cholesterol contained in eggs , in order to provide evidences to eat eggs properly for community population and patients with cardiovascular and cerebrovascular diseases.Here direct?saponification colorimetric method is used, and samples are determined to graph the standard curve of cholesterol as a reference. And then eggs with different ages are coped with direct?saponification colorimetric method to determine the cholesterol contents in all the samples. In direct?saponification colorimetricmethod,The?method?improved?quantitative?determination of cholesterol?in eggs,?sample processing?than the existing?method is simple,?accurate. The cholesterol content of eggs was determined by this method. The conclusion showed that the cholesterol conten