乌骨鸡蛋与普通鸡蛋品质特征和氨基酸组成比较  

Comparison of quality characteristics and amino acid composition of eggs from black-bone silky fowl and common chicken

作　　者：田颖刚[1] 李慧[1] 杨亚杰[1] 胡清清 陈露露 赵茹 TIAN Yinggang;LI Hui;YANG Yajie;HU Qingqing;CHEN Lulu;ZHAO Ru(State Key Laboratory of Food Science and Technology, Nanchang University,Nanchang 330029,China)

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330029

出　　处：《南昌大学学报（理科版）》2018年第3期231-235,共5页Journal of Nanchang University(Natural Science)

基　　金：食品科学与技术国家重点实验室自由探索资助课题(SKLF-ZZB-201520)

摘　　要：通过测定乌骨鸡蛋和普通鸡蛋的蛋重、蛋形指数、蛋黄比例等,比较两者的蛋品品质特征,以氨基酸分析仪测定并分析了两者在氨基酸组成与含量上的差别和特征,采用氨基酸比值系数法比较两者的营养价值。结果表明:乌骨鸡蛋重显著小于普通鸡蛋重,约为普通鸡蛋蛋重的72%;2种鸡蛋蛋形指数无显著性差异;乌骨鸡蛋蛋黄比例比普通鸡蛋约高40%;乌骨鸡蛋蛋黄干物质比例较普通鸡蛋约高48%;乌骨鸡蛋清中谷氨酸(1.65g/100g)、天冬氨酸(1.28g/100g)和亮氨酸(0.85g/100g)含量较高,分别比普通鸡蛋蛋清高约23%、21%、13%;蛋黄中天冬氨酸(1.66g/100g)、丝氨酸(1.41g/100g)和亮氨酸(1.34g/100g)含量较高,分别比普通鸡蛋黄高约71%、58%、26%;全蛋中谷氨酸(1.81g/100g)、天冬氨酸(1.44g/100g)和丝氨酸(1.08g/100g)含量较高,分别比普通鸡全蛋高约70%、38%、38%;乌骨鸡蛋黄的氨基酸比值系数分为89.75分,明显大于普通鸡蛋(75.25分)。表明乌骨鸡鸡蛋营养价值高,具有广阔的开发前景。For the black-bone eggs and common eggs,their quality characteristics was compared in terms of the egg weight,egg shape index,and proportion of yolk.The differences and characteristics of amino acid composition and content were measured and analyzed by amino acid analyzer.Protein nutritional value of the two was compared by the method of ratio coefficient of amino acid.It showed that the weight of blackbone eggs was significantly lower than that of common eggs,and it was about 72% of the weight of common eggs.The egg shape index had no significant difference.The proportion of yolk of black-bone eggs was about 40% higher than that of common eggs.And the proportion of dry matter of yolk of black-bone eggs was about 48% higher than that of common eggs.The contents of glutamic acid（1.65 g/100 g）,aspartic acid（1.28 g/100 g）,and leucine（0.85 g/100 g）in black-bones egg were about 23%,21% and 13% higher than those in common egg whites,respectively.The contents of aspartic acid（1.66 g/100 g）,serine（1.41 g/100 g）and leucine（1.34 g/100 g）in black-bones egg yolk were about 71%,58% and 26% higher than those in common egg yolk,respectively.The contents of glutamate（1.81 g/100 g）aspartic acid（1.44 g/100 g）and serine（1.08 g/100 g）in whole black-bones egg were about 70%,38% and 38% higher than those in common eggs,respectively.The score of ratio coefficient of amino acids of black-bone eggs was 89.75,which was obviously higher than that of the common eggs（75.25）.It can be concluded that the eggs of Black-Bone Silky Fowl had a high protein nutritional value and a wide prospect.

关 键 词：乌骨鸡鸡蛋 鸡蛋品质特征 氨基酸 营养价值 

分 类 号：TS253[轻工技术与工程—农产品加工及贮藏工程]