食品科学 ›› 2013, Vol. 34 ›› Issue (4): 178-182.

• 分析检测 • 上一篇    下一篇

长白山地区天然绿色鸡蛋营养素成分分析

安晓宁1,刘静波2   

  1. 1. 吉林大学军需科技学院
    2. 吉林大学
  • 收稿日期:2011-12-22 修回日期:2013-01-08 出版日期:2013-02-25 发布日期:2013-01-29
  • 通讯作者: 刘静波 E-mail:ljb168@sohu.com
  • 基金资助:

    吉林省科技发展计划重点项目

The Analysis of Nutritive Composition in Natural Green Eggs of Changbai Mountain Area

  • Received:2011-12-22 Revised:2013-01-08 Online:2013-02-25 Published:2013-01-29

摘要:

摘 要:为了较好的研究长白山地区天然绿色鸡蛋的营养与功能成分,本文测定了天然绿色鸡蛋中水分、粗脂肪、灰分、蛋白质、矿物质(钾、钠、钙、铁、镁、锌)、维生素A、维生素E等营养成分,以及胆固醇和卵磷脂等功能成分,并与普通鸡蛋和农家柴鸡蛋进行了对比分析。研究结果表明,天然绿色鸡蛋中水分含量较低,灰分及蛋白质含量均高于其他两种鸡蛋,粗脂肪含量较其他两种鸡蛋没有明显差别;天然绿色鸡蛋中,钾、钠、钙、镁的含量均高于其他两种鸡蛋,而铁和锌的含量与普通鸡蛋中铁和锌的含量接近,低于农家柴鸡蛋;天然绿色鸡蛋还具有高维生素A、高维生素E、高卵磷脂和低胆固醇的优良品质。

Abstract:

Abstract: In order to investigate the nutritional and functional composition of natural green eggs in Changbai Mountain area, the content of moisture, crude fat, ash, protein, mineral (sodium, potassium, calcium, iron, magnesium, zinc), vitamin A, vitamin E and other nutrients, as well as cholesterol and lecithin and other functional components of the natural green eggs were measured. And then the contents were compared with those of conventional eggs and free range eggs. The results obtained from the study show that, the moisture content in the natural green eggs is lower, and there is no obvious difference in the crude fat content among the three kinds of eggs, but the ash and protein contents are higher than those of the other two kinds of eggs. Potassium, sodium, calcium, magnesium contents in the natural green eggs, but the content of iron and zinc were close to conventional eggs, and below free range eggs. The natural green eggs also have fine quality with high vitamin A, vitamin E, lecithin yet low cholesterol.

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