不同腌制剂加工的鸡蛋皮蛋中微量元素含量测定  

Determination of Trace Elements in Preserved Chicken Egg with Different Preserved Preparation

作　　者：姚素梅[1] 刘敏[1] 王强[1] 

机构地区：[1]河南大学医学院,河南开封475001

出　　处：《广东微量元素科学》2006年第6期44-47,共4页Trace Elements Science

摘　　要：为了解不同腌制剂对鸡蛋皮蛋中微量元素含量的影响,用原子吸收分光光度法测定了不同腌制剂加工的鸡蛋皮蛋中微量元素含量。结果表明,用PbO为配料加工的鸡蛋皮蛋中Pb含量明显增高,蛋白和蛋黄的Pb含量达到63.34 mg/kg和42.16 mg/kg;用CuSO4为配制加工的鸡蛋皮蛋,蛋白和蛋黄的Cu含量为34.56 mg/kg和24.55 mg/kg;用ZnSO4为配料加工的鸡蛋皮蛋,蛋白和蛋黄的Zn含量为61.94 mg/kg和55.76 mg/kg。可见用含Pb、Cu和Zn的化合物为配料加工的鸡蛋皮蛋,其蛋白和蛋黄中对应元素的含量明显升高。建议有关部门禁止使用PbO为配料加工皮蛋。In order to understand the effect of trace elements in preserved chicken egg with different preserved preparation, the content of trace elements in preserved egg with different preserved preparation was determined by atomic absorption spectrophoto metry. The results showed that the Pb content of preserved chicken egg with PbO for ingredient to process increased obviously high, the Pb content of the egg white and egg yolk attained the 63.34 mg/kg and 42.16 mg/kg, the Cu content of the egg white and egg yolk with CuSO4 for ingredient to process was the 34.56 mg/kg and 24.55 mg/kg, and the Zn content of the egg white and egg yolk with ZnSO4 for ingredient to process was the 61.94 mg/kg and 55.76 mg/kg. The conclusion indicates the preserved egg is processed with the compound of Pb, Cu and Zn for ingredient, the content of the corresponding chemical element goes up obviously in the egg white and egg yolk. Suggesting the concemed department forbids to use PbO for ingredient to process preserved egg.

关 键 词：皮蛋 微量元素 测定 

分 类 号：TS253.46[轻工技术与工程—农产品加工及贮藏工程]