大豆及其豆浆中主要营养成分的对比研究
大豆及其豆浆中主要营养成分的对比研究(7300字)
摘 要：本文对南北方大豆及其豆浆中的总糖含量、蛋白质含量、粗脂肪含量和钙含量进行了分析评价。结果表明，大豆的蛋白质、总糖、钙的含量与脂肪含量呈相反方向的分布趋势，我国北部大豆的脂肪含量高，蛋白质、总糖和钙含量则低；南方的大豆蛋白质、总糖和钙含量高，脂肪含量则低。大豆打成豆浆制成成品后，四种营养物质的含量均降低。
关键词：大豆；豆浆；总糖；蛋白质；粗脂肪；钙
A Study on the Changes of Nutriments in Soybean and Soybean milk
Abstract：In this paper, the content of total sugar, protein, fat and calcium in the soybean produced in the North and the South of china and its soybean milk were analyzed and evaluated. The results showed that the content of the protein, total sugar and calcium are low in the soybean produced in the North of china . However the fat content of its is high. The content of the protein, total sugar and calcium are high in the soybean produced in the North of china. However the fat content of its is low. The content of the protein, total sugar, calcium and fat were reduced in the soybean milk. [来源：http://www.doc163.com]
Key words：soybeans; soybean milk; total sugar; protein; fat; calcium
目 录
摘要…………………………………………………………………………………………1
关键词………………………………………………………………………………………1
1前言…………………………………………………………………………………………2
1.1 大豆及其豆浆的营养价值………………………………………………………………2 [资料来源：www.doc163.com]
1.2 研究现状…………………………………………………………………………………2
1.3 本论文研究意义…………………………………………………………………………3
2材料与方法………………………………………………………………………………3
2.1原料………………………………………………………………………………………3
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2.2主要药品和试剂…………………………………………………………………………3
2.3主要仪器和设备…………………………………………………………………………4
2.4采用的技术路线…………………………………………………………………………4
2.5样品的处理………………………………………………………………………………4
2.6总糖含量的测定…………………………………………………………………………4 [资料来源：http://www.doc163.com]
2.7蛋白质含量的测定………………………………………………………………………4
2.8粗脂肪含量的测定………………………………………………………………………5
2.9钙含量的测定……………………………………………………………………………5
3 结果与讨论………………………………………………………………………………6
3.1南北大豆和豆浆的总糖含量分析………………………………………………………6 [资料来源：https://www.doc163.com]
3.2南北大豆和豆浆的蛋白质含量分析……………………………………………………6
3.3南北大豆和豆浆的粗脂肪含量分析……………………………………………………7
3.4南北大豆和豆浆的钙含量分析…………………………………………………………8
3.5讨论………………………………………………………………………………………8
4结论……………………………………………………………………………9 [来源：http://Doc163.com]
参考文献 ……………………………………………………………………………………9
致谢…………………………………………………………………………………………10
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