醋渍鸡蛋钙含量变化的研究  

Study on Varation of Calcium Contnd in Vinegar-soaked Eggs

作　　者：贾镭[1] 马洪波[1] 宋春海 王长文 

机构地区：[1]空军医学高等专科学校,吉林132013

出　　处：《广东微量元素科学》1998年第11期47-49,共3页Trace Elements Science

摘　　要：钙是人体必需元素之一，根据我国人民的膳食构成及营养状况，膳食中的钙摄入量尚不够充足。为寻找提高钙摄入量的途径，作者对醋渍鸡蛋、蛋壳和醋中的钙含量进行了测定。结果表明：醋渍8天的鸡蛋每100g含钙量可达600mg左右，相当于正常鸡蛋的12倍。渍蛋和渍蛋壳（8％）3天后的醋，每100mL含钙量约800mg，相当于普通食醋的21倍左右。因此，作者认为食用醋渍鸡蛋、醋渍蛋壳和渍蛋后的醋，均可提高国人膳食钙的摄入量水平。Calcium is one of essential elements to human body. However,calcrum mtake from diets is not enough according to the current diet composition and nutrition condition. In this experiment, calcium in vinegar-soaked eggs, egg shells and xinegar was determined in order to improve calcium intake. The results showed there were about 600 mg of calcium in per 100 g eggs after soaking for 8 days, this was 11times more than normal eggs, there were about 800 mg calcium in per 100 mL vinegar soaking eggs for 3days. Thus the letel of calcium in human body could be improved by intaking vinegar-soaked eggs and their shells as well as the soaking vinegar.

关 键 词：醋渍鸡蛋 食醋 钙含量 鸡蛋 

分 类 号：TS253.46[轻工技术与工程—农产品加工及贮藏工程]