毛豆、黄豆、黄豆芽中蛋白质和V_C含量及营养价值评价  

Determination and Nutritional Value Evaluation of Protein and Vitamin C in Edamame,Soybeans and Bean Sprouts

作　　者：蔡梦珊[1] 李江滨[1] 林锦琼[1] 陈梦婷[1] 刘耀鸿[1] 李育超[1] 

机构地区：[1]广东医学院,广东东莞523808

出　　处：《现代农业科技》2013年第14期270-270,共1页Modern Agricultural Science and Technology

基　　金：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)

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、9.7 g/100 g,VC含量分别为36.7、0、18.1 mg/100 g。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。We used cooking machine to smash edamame, soybeans and filtrate and used iodometric method to determine the Vc 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 Vc contents were 36.7,0,18.1 mg/100 g,respeetively.The protein content of edamame and soybeans were similar,while edamame＇ s Vc content was higher than bean sprouts＇. Edamame＇s comprehensive nutritional value of protein and vitamin C was better than soybeans and bean sprouts.

关 键 词：毛豆 黄豆 黄豆芽 蛋白质 VC 

分 类 号：TS201.2[轻工技术与工程—食品科学] TS201.4[轻工技术与工程—食品科学与工程]