水產品營養成分傳統分析方法與儀器檢測方法比較研究

化工論文編號:HG106  論文字數:12481,頁數:29

 1緒 論 1
1.1傳統水分、蛋白質及脂肪的測定方法 2
1.1.1水分含量測定方法 2
1.1.2蛋白質含量的測定方法 3
1.1.3脂肪含量的測定方法 5
1.2快速的水分、蛋白質及脂肪含量測定方法 6
1.3實驗背景及創新點 8
2  實驗部分 10
2.1材料與試劑 10
2.2 設備 10
2.3實驗方法 11
3 結果和討論 14
3.1不同的蛋白質測定方法所得結果 14
3.2不同的脂肪測定方法所得結果 16
3.3 不同的水測定方法所得結果 19
3.4 討論 21
4 總結與展望 23
致 謝  24
參考文獻 25

摘要：開展水產品營養成分傳統分析方法和現代儀器分析方法的比較研究，建立二者之間的誤差修正關系。分別以養殖大黃魚、蝦、貽貝的干貨和鮮貨做為實驗材料。用傳統分析方法和儀器檢測方法做相同營養成分的測定并研究其差異。有關蛋白質含量、水分含量積脂肪含量的測定，傳統的定量方法分別采用凱氏定氮法、常壓干燥法及索氏提取法,而實驗中對于蛋白質、水分及脂肪含量的測定分別采用自動凱氏定氮儀、鹵素水分儀及脂肪測定儀。實驗表明：儀器分析方法完全可以替代傳統分析方法。兩者之間存在微小差異。一般儀器方法測定的結果其相對平均偏差較小。
 關鍵詞：凱氏定氮；脂肪測定；水分測定；蛋白質測定；

Aquatic nutrients along with the traditional analysis
methods and comparative study of detection methods

Abstract: Aquatic nutrients to carry out the traditional analysis methods and modern methods of instrumental analysis of the comparative study between the establishment of the relationship between error correction. Were cultured large yellow croaker, shrimp, mussels of the dry goods and fresh produce as experimental materials. Using traditional analytical methods and equipment to do the same detection method of the determination of nutrients and to study their differences. Related to protein content, fat content, moisture content determination of the plot, the traditional quantitative methods were used Kjeldahl method, atmospheric pressure drying method and the Soxhlet extraction method, and the experiment for protein, moisture and fat content were measured using automatic Kay Miriam's fixed nitrogen, halogen moisture and fat analyzer instrument. Experiments show that: instrumental analysis can replace the traditional methods of analysis. There is little difference between the two. General Instrument measured the results of its relatively smaller average deviation.
Key words: Kjeldahl; Fat measurement; Determination of Water; Protein Determination