杭州市售禽蛋及制品中脂溶性维生素含量  

Fat-soluble vitamins in different eggs and egg products in Hangzhou City

作　　者：张京顺[1] 黄百芬[1] 蔡增轩[1] 许娇娇[1] 郑熠斌 王梦莉 Zhang Jingshun;Huang Baifen;Cai Zengxuan;Xu Jiaojiao;Zheng Yibin;Wang Mengli(Zhejiang Provincial Center for Disease Control and Prevention,Hangzhou 310051,China)

机构地区：[1]浙江省疾病预防控制中心,杭州310051

出　　处：《卫生研究》2020年第6期984-989,共6页Journal of Hygiene Research

基　　金：国家卫生健康委员会食物成分监测项目。

摘　　要：目的分析杭州市售不同禽蛋及制品中脂溶性维生素的种类和含量。方法采用高效液相色谱法测定维生素A、维生素E、维生素K1、维生素K2[四烯甲萘醌(menaquinone-4,MK-4)、七烯甲萘醌(menaquinone-7,MK-7)、九烯甲萘醌(menaquinone-9,MK-9)]的含量。采用液相色谱串联质谱法测定维生素D的含量,并将其与相应的营养素参考值进行比较。结果不同禽蛋及其制品中维生素A含量为64~278μg RAE/100 g可食部,维生素D含量为0.2~9.6μg/100 g可食部,维生素E含量为0.59~2.31 mgα-TE/100 g可食部,维生素K含量为9.5~84.8μg/100 g可食部。禽蛋及制品中脂溶性维生素含量占相应营养素参考值的百分比为4%~192%。鸭蛋、鹅蛋、鹌鹑蛋中脂溶性维生素A、维生素D、维生素E、维生素K的含量高于鸡蛋和鸽子蛋。除维生素K外,蛋制品中维生素A、维生素D、维生素E的含量与相应禽蛋中的含量基本相当。结论杭州市售禽蛋及制品中脂溶性维生素A、维生素D、维生素E、维生素K的存在形式和含量水平有不同程度的差异,但组间含量差异无统计学意义。OBJECTIVE To analyze the contents of fat-soluble vitamins in different kinds of eggs and egg products in Hangzhou City.METHODS The contents of fat-soluble vitamin A,vitamin E,vitamin K1 and vitamin K2(menaquinone-4,menaquinone-7 and menaquinone-9)in eggs and egg products were determined by the high-performance liquid chromatography method.The contents of vitamin D were determined by high performance liquid chromatography-tandem mass spectrometry.The determined contents were compared with the corresponding nutrient reference values.RESULTS The contents of vitamin A,vitamin D,vitamin E and vitamin K in different eggs and egg products were 64-278μg RAE/100 g edible,0.2-9.6μg/100 g edible,0.59-2.31 mgα-TE/100 g edible and 9.5-84.8μg/100 g edible,respectively,accounting for 4%-192%of the corresponding nutrient reference values.The contents of fat-soluble vitamin A,vitamin D,vitamin E and vitamin K in duck,goose and quail eggs were higher than those in chicken eggs and pigeon eggs.CONCLUSION There are some differences in fat-soluble vitamin A,vitamin D,vitamin E and vitamin K in different eggs and egg products,but there is no significant difference between groups.

关 键 词：禽蛋 蛋制品 脂溶性维生素 营养素参考值 

分 类 号：R151.3[医药卫生—营养与食品卫生学] TS253.7[医药卫生—公共卫生与预防医学]