HPLC法测定烹饪对鸡蛋、鸭蛋和鹌鹑蛋蛋黄中类胡萝卜素的影响  

The Effect of Cooking to Carotenoids Determined by HPLC in Hens′, Duck′s and Quail′ Eggs Yolk

作　　者：甄莉[1] 陈勇[1] 计红[1] 

机构地区：[1]黑龙江八一农垦大学动物科技学院,大庆163319

出　　处：《黑龙江八一农垦大学学报》2012年第1期44-47,共4页journal of heilongjiang bayi agricultural university

基　　金：黑龙江省教育厅项目(11531264)

摘　　要：研究烹饪对常见的几种禽蛋蛋黄中类胡萝卜素的影响。利用分光光度法测定烹饪前后鸡蛋、鸭蛋和鹌鹑蛋蛋黄中的总类胡萝卜素含量,利用HPLC法分离并测定烹饪前后鸡蛋、鸭蛋和鹌鹑蛋蛋黄中的各类胡萝卜素组分的含量。测定出了鸡蛋、鸭蛋和鹌鹑蛋的鲜蛋和熟蛋中总类胡萝卜素及其各组分的含量。（1）鸭蛋和鹌鹑蛋蛋黄中含叶黄素、玉米黄素、角黄素、隐黄素和β-胡萝卜素,鸡蛋蛋黄中除上述组分外还含有辣椒红素;（2）烹饪前后蛋黄中类胡萝卜素组分的种类和各组分含量的排序无变化;（3）在煮熟的过程中,蛋黄中各类胡萝卜素组分的平均损失率分别为鸡蛋9.3%~19.0%,鸭蛋8.8%~23.0%,鹌鹑蛋18.4%~34.7%。The effect of cooking to carotenoids of eggs yolks were researched.（Method）The concentration of total carotenoid in fresh and boiling yolks of hens′ egg,duck′s egg and quail′egg was determined by spectrophotometry,and the individual carotenoid was separatee by HPLC.The concentration of total and individual carotenoid in fresh and boiling yolks of hens′ egg,duck′s egg and quail′ egg were determined.（1）There were lutein,zeaxanthin,canthaxanthin,cryptoxanthin,β-carotene and caporubin in yolks of hens′ egg,duck′s egg and quail′ egg.（2）The type and concentration order of individual carotenoid in eggs yolks cooked before and after did not change.（3）During cooking,the average loss rate of individual carotenoid were from 9.3%~19.0% in hens′ egg yolk, 8.8%~23.0% in duck′s egg yolk,18.4%~34.7% in quail′ egg yolk.

关 键 词：鸡蛋 鸭蛋 鹌鹑蛋 HPLC 类胡萝卜素 叶黄素 烹饪 

分 类 号：S482[农业科学—农药学]