毕业论文-鸡胚孵化过程中胆固醇含量的变化的研究-dll-2.doc

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 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 content of eggs and quail eggs fall slowly in the first six days of the hatch, and then fall quickly. According to its conclusion, when eating eggs, in order to reduce the cholesterol content, eggs and egg product can be eaten from 12 to 21 days of the hatch in the condition which individuals can accept. KEY WORDS：eggs; hatch; cholesterol; the direct?creator of?colorimetric method.目　录 前 言 6 第1章 文献综述 8 1.1胆固醇概述 8 1.2测定鸡胚中胆固醇含量方法的研究 9 1.2.1比色法测定禽蛋中胆固醇含量 9