长白山地区天然绿色鸡蛋营养素成分分析  

Analysis of Nutrient Composition in Naturally Green Eggs from Changbai Mountain Area

作　　者：安晓宁[1] 刘振江 杨军[1] 郭兵兵[1] 王二雷[1] 张燕[1] 宫新统[1] 王作昭[1] 刘静波[1] 

机构地区：[1]吉林大学军需科技学院营养与功能食品研究室,吉林长春130062 [2]长白山绿色禽产品科技开发有限公司,吉林敦化133700

出　　处：《食品科学》2013年第4期178-182,共5页Food Science

基　　金：吉林省科技发展计划项目(20100243)

摘　　要：为研究长白山地区天然绿色鸡蛋的营养与功能成分,测定天然绿色鸡蛋中水分、粗脂肪、灰分、蛋白质、矿物质(钾、钠、钙、铁、镁、锌)、VA、VE等营养成分,以及胆固醇和卵磷脂等功能成分,并与普通鸡蛋和农家柴鸡蛋进行对比分析。结果表明:天然绿色鸡蛋中水分含量较低,灰分及蛋白质含量均高于其他两种鸡蛋,粗脂肪含量较其他两种鸡蛋没有明显差别;天然绿色鸡蛋中,钾、钠、钙、镁的含量均高于其他两种鸡蛋,而铁和锌的含量与普通鸡蛋中铁和锌的含量接近,低于农家柴鸡蛋;天然绿色鸡蛋还具有高VA、高VE、高卵磷脂和低胆固醇的优良品质。The nutritional and functional composition of naturally green eggs from Changbai Mountain area was analyzed including the content of moisture, crude fat, ash, protein, mineral （sodium, potassium, calcium, iron, magnesium, zinc）, vitamin A, vitamin E and other nutrients, as well as cholesterol and lecithin and other functional components. The contents of nutrients were compared with those of conventional eggs and free range eggs. The results showed that the moisture content in the naturally green eggs was lower, and no significant difference was obsreved in the crude fat content among the three kinds of eggs. However, the contents of ash and protein were higher than those of the other two kinds of eggs. Potassium, sodium, calcium, magnesium contents in the naturally green eggs with the exception of iron and zinc were close to conventional eggs but lower than free range eggs. The naturally green eggs also showed fine quality with high vitamin A, vitamin E, lecithin yet low cholesterol.

关 键 词：鸡蛋 营养成分 成分分析 

分 类 号：TS253.7[轻工技术与工程—农产品加工及贮藏工程]