醋蛋液的营养成分分析  

Analysis on nutrient composition of vinegar egg juice

作　　者：杨萍芳[1,2] 

机构地区：[1]西北农林科技大学食品科学与工程学院 [2]运城学院生命科学系,山西运城044000

出　　处：《饮料工业》2007年第9期36-38,共3页Beverage Industry

基　　金：山西省高校科技研究开发资助项目(NO.20041247)。

摘　　要：对醋蛋液的营养成分进行了分析和评价,主要对一般营养成分、游离氨基酸组成及其无机质含量进行了检测和分析。结果表明:醋蛋液中的蛋白质含量较高,为3.17g/100ml;脂肪含量较低;游离氨基酸中必需氨基酸种类齐全,其中谷氨酸和赖氨酸含量最高,分别占到总量的13.55%和10.27%;无机质含量丰富,尤其是常量元素钙(180.8mg/100ml)。因此,醋蛋液是一种营养价值较高的饮品。The nutritional components in vinegar egg juice were analyzed and evaluated, and the contents of general nutrients, free amino acids and minerals investigated. The results showed that the crude protein level in vinegar egg juice was high （3.17g/ 100ml） , but the crude fat level was low; essential amino acids were all found in free amino acids, among which glutamic acid and lysine were relatively higher （accounting for 13.55% and 10.27% of the total free amino acids, respectively） ; abundant minerals were present, and Ca was the highest （180.8 mg/100ml） . All the results suggested that vinegar egg juice is a drink with high nutritional values.

关 键 词：醋蛋液 营养成分 游离氨基酸 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]