学 士 学 位 论
系 别： 生 命 科 学 系
学科专业： 食品科学与工程
姓 名： 陈 志 平
运 城 学 院
2010年 6 月
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文
胡萝卜、冬瓜、番茄 复合蔬菜汁的基本成分分析
系 别： 生 命 科 学 系
学科专业： 食品科学与工程
姓 名： 陈 志 平
指导教师： 邓 随 胜
运 城 学 院
2009年 6 月
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冬瓜、胡萝卜、番茄复合蔬菜汁基本成分分析
陈志平
（运城学院 生命科学系 山西运城 044000）
摘 要：本实验采用不同的方法对胡萝卜、冬瓜、番茄酱复合蔬菜汁及单种蔬菜汁中灰分和复合蔬菜汁中的氨基酸、总糖、钙、铁、磷、维生素C、类胡萝卜素、总酸的基本营养成分进行了测定分析，结果表明：复合蔬菜汁中灰分含量为0.75%、胡萝卜汁中灰分含量为0.25%、番茄汁中的灰分含量为0.46%，冬瓜汁中的灰分含量为0.51%；复合蔬菜汁中的氨基酸含量2.3g/100g;总糖含量为11%；钙含量为25.2㎎/100g;铁含量为2.7㎎/100g;磷含量为4.09㎎/1kg;VC含量为36.5㎎/100g;类胡萝卜素的含量为2.16㎎/L;苹果酸含量为0.27%、柠檬酸含量为0.26%。本实验以一天居民营养素膳食摄入量为参考，明确突出胡萝卜、冬瓜、番茄酱复合蔬菜汁具有食用价值和营养保健功效，让人们真正的体会到喝“蔬菜”就是喝“健康”。
关键词：胡萝卜 番茄 冬瓜 复合蔬菜汁 成分分析
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Basic composition analysis of Wax gourd, carrot, tomato composite vegetable juice
Chen ZhiPing
(department of life sciences in Yuncheng college, Yuncheng, Shanxi 044000 ) This experiment using different methods of carrots, wax gourd, vegetables and a single compound ketchup vegetables in the ash and composite vegetables amino acid, total sugar, calcium, iron, phosphorus, and vitamin C, carotenoids, total acid basic nutrition were analyzed,results: the ash content of the Composite vegetable juice date 1.8％, ；the ash content of the Carrot juice date 0.25％ ；the ash content of the Wax gourd juice date 0.51％; the ash content of the Tomato juice date 0.46％ ；amino acid content of the composite vegetables date 2.3g/100g; total sugar content for 11g/100g; The calcium content for 25.2;the iron content for 2.7 mg/100g; phosphor content for 4.09 mg/100g;VC content for36.5 mg/100g; Carotenoids content for 2.16 mg/L; Malic acid content for0.27%; citrate content for 0.26%. This experiment with dietary intake of nutrients residents, Clear outstanding carrots, wax gourd, tomato with edible value and composite vegetable juice nourishment health care efficacy, Let people really realize drink \is \drink.
Key words: Wax gour carrot tomato compositional analysis
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目 录
1 前 言 ......................................................................................................................................... 1 1.1复合蔬菜汁的发展状况 ....................................................................................................... 1 1.2 蔬菜汁复合饮料的功能 ..................................................................................................... 2 1.3复合蔬菜汁的介绍 .............................................................................................................. 3 1.3.1胡萝卜的生物学特性及营养价值 ............................................................................... 3 1.3.2冬瓜的生物学特性及营养价值 ................................................................................... 3 1.3.3番茄的生物学特性及营养价值 ................................................................................... 4 1.4 研究复合蔬菜汁基本成分的意义 ...................................................................................... 4 2 材料和方法 ................................................................................................................................. 6 2.1研究材料 ............................................................................................................................... 6 2.1.1试验药品 ....................................................................................................................... 6 2.1.2试验仪器 ....................................................................................................................... 7 2.2测定方法 .............................................................................................................................. 7 2.2.1灰分的测定 ................................................................................................................... 7 2. 2. 2氨基酸的测定 ............................................................................................................... 8 2. 2. 3钙的测定 ....................................................................................................................... 8 2. 2. 4磷的测定 ....................................................................................................................... 9 2. 2. 5铁的测定 ..................................................................................................................... 10 2. 2. 6总糖的测定 ................................................................................................................. 10 2. 2. 7总抗坏血酸的测定 ..................................................................................................... 11 2.2.8总酸的测定 ................................................................................................................. 11 2.2.9类胡萝卜素的测定 ..................................................................................................... 12 3结果与分析 ................................................................................................................................ 13 3.1复合蔬菜汁灰分含量分析 ................................................................................................. 13 3.2复合蔬菜汁氨基酸含量分析 ............................................................................................ 13 3.3复合蔬菜汁钙含量分析 .................................................................................................... 14 3.4复合蔬菜汁磷含量分析 .................................................................................................... 15 3.5复合蔬菜汁铁含量分析 ..................................................................................................... 16 3.6复合蔬菜汁总糖含量分析 ................................................................................................ 16 3.7复合蔬菜汁VC含量分析 ................................................................................................. 17 3.8复合蔬菜汁总酸含量分析 ................................................................................................ 18 3.9复合蔬菜汁类胡素卜素含量分析 .................................................................................... 18 4讨 论 ........................................................................................................................................ 19 5结 果 ........................................................................................................................................ 21 致 谢 ............................................................................................................................................. 22 参考文献 ....................................................................................................................................... 23
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