水产品营养成分传统分析方法与仪器检测方法比较研究

论文编号:HG106  论文字数:12481,页数:29

 摘要：开展水产品营养成分传统分析方法和现代仪器分析方法的比较研究，建立二者之间的误差修正关系。分别以养殖大黄鱼、虾、贻贝的干货和鲜货做为实验材料。用传统分析方法和仪器检测方法做相同营养成分的测定并研究其差异。有关蛋白质含量、水分含量积脂肪含量的测定，传统的定量方法分别采用凯氏定氮法、常压干燥法及索氏提取法,而实验中对于蛋白质、水分及脂肪含量的测定分别采用自动凯氏定氮仪、卤素水分仪及脂肪测定仪。实验表明：仪器分析方法完全可以替代传统分析方法。两者之间存在微小差异。一般仪器方法测定的结果其相对平均偏差较小。
 关键词：凯氏定氮；脂肪测定；水分测定；蛋白质测定；

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

1绪 论 1
1.1传统水分、蛋白质及脂肪的测定方法 2
1.1.1水分含量测定方法 2
1.1.2蛋白质含量的测定方法 3
1.1.3脂肪含量的测定方法 5
1.2快速的水分、蛋白质及脂肪含量测定方法 6
1.3实验背景及创新点 8
2  实验部分 10
2.1材料与试剂 10
2.2 设备 10
2.3实验方法 11
3 结果和讨论 14
3.1不同的蛋白质测定方法所得结果 14
3.2不同的脂肪测定方法所得结果 16
3.3 不同的水测定方法所得结果 19
3.4 讨论 21
4 总结与展望 23
致 谢  24
参考文献 25

相关论文