论文总字数：15240字

摘 要

本研究采用比色法测定了鸡蛋的胆固醇含量，并选用淀粉吸附法、β-环糊精吸附法、植物乳杆菌ST-Ⅲ降解法来降解鸡蛋的胆固醇，以此来开发一种低胆固醇食品。 研究结果表明：鸡蛋胆固醇含量为466.4638mg/100g，蛋黄胆固醇含量为1261.5125mg/100g，蛋清胆固醇含量183.4176mg/100g；β-环糊精、淀粉、植物乳杆菌ST-Ⅲ的胆固醇降解率分别为：87.25%、54.84%、32.16% ；低胆固醇蛋黄酱（胆固醇含量24.21mg/100g）的产品配方为：植物油72%，蛋黄14%，食醋9%，食盐1.5%，砂糖1.5%，味精0.5%，白胡椒粉0.75%，芥末粉0,75%。

关键词:鸡蛋 降解 胆固醇 淀粉 β-环糊精 植物乳杆菌ST-Ⅲ 蛋黄酱

The product development of low -cholesterol food

Abstract

The egg cholesterol content was determined by colorimetric method and the cholesterol content of eggs was degrated by starch cholesterol adsorption ,β-CD cholesterol adsorption and Lactobacillus plantarum ST- III fermentation separately for developing a kind of low-cholesterol food in this study.The results showed that the cholesterol content of egg is 466.4638mg/100g, the cholesterol content of egg yolk is 1261.5125mg/100g and the cholesterol content of egg white is 183.4176 mg /100g; the degradation rate of cholesterol which degradated by starch cholesterol adsorption, β-CD cholesterol adsorption and Lactobacillus plantarum ST-Ⅲ fermentation degradation respectively were 87.25% ,54.84% and 32.16%; the formula of the low-cholesterol mayonnaise (cholesterol content is 24.21mg/100g):plant oil 72% ,egg yolk 14%,salt 1.5% ,sugar1.5%, vinegar0.5%,white pepper powder0.75%,Mustard Powder0.75%.

Keywords: Cholesterol; Degradation; Sarch; β-cyclodextrin; Lactobacillus plantarumST-Ⅲ; mayonnaise

目 录

摘要……………………………………………………………………………………………Ⅰ

ABSTRACT…………………………………………………………………………………Ⅱ

第一章 文献综述………………………………… ………………………………………1

1.1胆固醇……………………………………………………………………………………1

1.2胆固醇人体健康…………………………………………………………………………1

1.3胆固醇的摄入量…………………………………………………………………………1

1.4食品中的胆固醇…………………………………………………………………………1

1.5 降低胆固醇含量的方法 ……………………………………………………………… 2

1.5.1物理方法……………………………………………………………………………2

1.5.2化学方法……………………………………………………………………………2

1.5.3生物方法……………………………………………………………………………3

1.6胆固醇的测量方法………………………………………………………………………3

1.6.1前处理处理方法……………………………………………………………………4

1.6.2胆固醇检测方法……………………………………………………………………4

1.7本课题的研究目的和意义……………………………………………………………….5

第二章 材料与方法………………………………………………………………………6

2.1实验材料…………………………………………………………………………………6

2.2实验仪器…………………………………………………………………………………6

2.3实验方法…………………………………………………………………………………6

2.3.1胆固醇的测定方法…………………………………………………………………6

2.3.2鸡蛋胆固醇的测定…………………………………………………………………7

2.3.3胆固醇降解率………………………………………………………………………8

2.4研究内容…………………………………………………………………………………8

2.4.1胆固醇标准曲线的制作……………………………………………………………8

2.4.2鸡蛋胆固醇含量的测定……………………………………………………………8

2.4.3淀粉吸附法对鸡蛋胆固醇含量的影响……………………………………………8

2.4.4 β-环糊精对鸡蛋胆固醇含量的影响……………………………………………8

2.4.5植物乳杆菌ST-Ⅲ对鸡蛋胆固醇含量的影响………………………………………8

2.4.6低胆固醇食品（蛋黄酱）的开发.………………………………………………9

第三章 结果与讨论…………………………………………………………………………11

3.1胆固醇标准曲线的制作………………………………………………………………10

3.2鸡蛋胆固醇含量的测定………………………………………………………………10

3.3淀粉吸附法对鸡蛋胆固醇含量的影响………………………………………………12

3.4 β-环糊精吸附法对鸡蛋胆固醇含量的影响…………………………………………13

3.5植物乳杆菌ST-Ⅲ对鸡蛋胆固醇含量的影响………………………………………14

3.6胆固醇降解方法比较…………………………………………………………………14

3.7低胆固醇食品（蛋黄酱）的开发.……………………………………………………15

第四章 结论…………………………………………………………………………………17

4.1结论………………………………………………………………………………………17

4.2展望………………………………………………………………………………………17

参考文献………………………………………………………………………………………18

致谢……………………………………………………………………………………………19

第一章 文献综述

1.1胆固醇

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