茶多酚鸡蛋营养成分分析  

Analysis of nutritional components in eggs of teapolyphenols

作　　者：袁毅君[1] 王廷璞[1] 杨玲娟[1] 谢天柱[1] 周向军[1] 张继[2] 

机构地区：[1]天水师范学院生命科学与化学学院 [2]西北师范大学生命科学学院

出　　处：《饲料工业》2010年第23期9-13,共5页Feed Industry

基　　金：科技部国家科技支撑计划(2008BAK51B05)

摘　　要：实验旨在测定茶多酚鸡蛋中的粗蛋白、水分、灰分、脂肪、胆固醇等营养成分的含量,为养殖企业改进饲养管理提供理论依据。粗蛋白的测定用凯氏定氮法,水分、灰分的测定用恒重法,脂肪用索氏提取法测定,胆固醇的含量应用HPLC(高压液相色谱)法测定[色谱条件:Eclipse XPB C18柱(250 mm×4.5 mm);流动相:乙腈-异丙醇(4/1,V/V);检测波长:208 nm;流速1 ml/min;柱温:室温]。实验结果表明,茶多酚鸡蛋中蛋白质、脂肪明显高于普通鸡蛋,水分、灰分、胆固醇则无显著性差异。说明茶多酚鸡蛋是一种高蛋白和富含脂类的蛋品。To examine the content of some nutrient composition like crude protein,moisture,ash,fat and cholesterol in eggs of tea polyphenols to improve the rearing methods for breeding enterprise.The crude protein was determined by the Micro-Kjeldahl Method,determination of moisture and ash content was conducted using gravimetric method,the fat was determined by Soxhlet-extraction method and the cholesterol was examined by HPLC method.In the process of HPLC determination,the mobile phase consisted of acetonitrile and isopropanol in the proportion of 4：1,the UV detection wavelength was 208 nm and the flow rate was 1.0 ml/min.The column temperature was adjusted to room temperature.The content of crude protein,and fat in eggs of tea polyphenols is markedly higher than common eggs,and no significant differences in moisture,ash and cholesterol.Conclusion： Eggs of tea polyphenols are egg products rich in protein and fat.

关 键 词：鸡蛋 营养成分 HPLC 凯氏定氮 索氏提取 

分 类 号：S816.11[农业科学—饲料科学]