不同孵化期的鸡胚蛋营养和功效成分研究  

Study on Nutrients Improvement and Efficacy Factors of Embrynated Eggs duing Different Incubation Periods

作　　者：李利东[1] 袁建兴[1] 宓晓黎[1] 成恒嵩[1] 

机构地区：[1]江苏省微生物研究所,江苏无锡214063

出　　处：《食品科学》2004年第11期287-290,共4页Food Science

摘　　要：鸡胚蛋在孵化期间,鸡胚的不断生长发育,蛋体内的各种营养物质,在酶的作用下,进行一系列的物质代谢。研究表明,对人体有利的物质在增加,如蛋白质、氨基酸增加1%以上,牛磺酸增加近20倍,无机盐中的钙增加6倍多,磷增加80%,铁增加40%,维生素A增加1倍,维生素B1增加3倍,维生素E增加100倍,具有抗菌作用的溶菌酶活性增加1倍,必需脂肪酸中的亚油酸增加1倍。而对人体不利的脂肪含量下降50%,胆固醇下降5.5倍,这对人体营养保健和防病治病有着重要作用。During eggs incubating, embryonated eggs grow continuously and a series of metabolism take place by enzymecatalyzing. Studies indicated that the content of healthful substances increased. For instance, the content of protein and amino acidincreased more than 1%, taurine increased 20 times, Calcium (Ca) increased 6 times, phosphorus (P) increased 8%, iron (Fe)increased 40%, VA increased 7 times, VB1 increased 3 times and VE increased 100 times, lysozyme increased 1 times and linoleicacid increased 1 time. The contents harmful to human's health decreased as the fat dropped 50% and cholesterol dropped 5.5 times.It is important to nutrition improvement and prevention of disease in human health.

关 键 词：增加 人体 鸡胚 体内 营养 胆固醇 维生素B1 孵化期间 生长发育 酶活性 

分 类 号：TS262.5[轻工技术与工程—发酵工程] S831[轻工技术与工程—食品科学与工程]