| 毛豆、黄豆、黄豆芽中蛋白质和VC含量及营养价值评价 |
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| 引用本文： | 蔡梦珊,李江滨,林锦琼,陈梦婷,刘耀鸿,李育超.毛豆、黄豆、黄豆芽中蛋白质和VC含量及营养价值评价[J].现代农业科技,2013(14):270. |
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| 作者姓名： | 蔡梦珊 李江滨 林锦琼 陈梦婷 刘耀鸿 李育超 |
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| 作者单位： | 广东医学院 |
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| 基金项目： | 广东省高等教育学会实验室管理专业委员会研究基金项目(GDJ2012073);全国高等学校特色专业建设点—医学检验(TS10466);广东省高等学校实验教学示范中心—医学检验(SY2013027);广东省高等院校精品课程—临床生物化学及检验(XP1201) |
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| 摘 要： | 用料理机打碎毛豆、黄豆、黄豆芽并过滤,用碘量法测定VC含量,用双缩脲法测定蛋白质含量,对比毛豆、黄豆和黄豆芽中2种物质的营养价值。结果表明:毛豆、黄豆、黄豆芽中蛋白质含量分别为40.3、39.2、9.7g/100g,VC含量分别为36.7、0、18.1mg/100g。可见,毛豆的蛋白质含量与黄豆接近,而其VC含量高于黄豆芽,蛋白质和VC的综合营养价值最高。
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| 关 键 词： | 毛豆 黄豆 黄豆芽 蛋白质 VC |
Determination and Nutritional Value Evaluation of Protein and Vitamin C in Edamame,Soybeans and Bean Sprouts |
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| Authors: | CAI Meng-shan LI Jiang-bin LIN Jin-qiong CHEN Meng-ting LIU Yao-hong LI Yu-chao |
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| Institution: | (Guangdong Medical College,Dongguan Guangdong 523808) |
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| Abstract: | We used cooking machine to smash edamame , soybeans and filtrate and used iodometric method to determine the V C conteve and biuret method for the determination of protein in this paper , and then compared the nutritional value of edamame , soybeans and bean sprouts.The results showed that protein content of edamame , soybeans and bean sprouts were 40.3 , 39.2 , 9.7 g/100 g , respectively ; their V C contents were 36.7 , 0 , 18.1 mg/100 g , respectively.The protein content of edamame and soybeans were similar , while edamame's V C content was higher than bean sprouts' . Edamame's comprehensive nutritional value of protein and vitamin C was better than soybeans and bean sprouts . |
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| Keywords: | edamame soybeans bean sprouts protein V C |
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