鸡蛋营养品质评价的研究进展  

Research Progress on Nutritional Quality Evaluation of Eggs

作　　者：郑颜 胥清翠 范丽霞[2,3] 董燕婕 赵善仓[2,3] 李大鹏 ZHENG Yan;XU Qing-cui;FAN Li-xia;DONG Yan-jie;ZHAO Shan-cang;LI Da-peng(College of Food Science and Engineering,Shandong Agricultural University,Tai'an 271018,China;Institute of Quality Standard and Testing Technology for Agro-products,Shandong Academy of Agricultural Sciences,Jinan 250100,China;Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety,Jinan 250100,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018 [2]山东省农业科学院农业质量标准与检测技术研究所,济南250100 [3]山东省食品质量与安全检测技术重点实验室,济南250100

出　　处：《中国食物与营养》2022年第1期45-50,共6页Food and Nutrition in China

基　　金：山东省重大科技创新工程项目(项目编号:2018CXGC0214);中国绿色食品发展中心委托任务“绿色食品品质、功能营养指标研究课题(鸡蛋)”。

摘　　要：目的:对鸡蛋的营养价值进行评价。方法:综述了鸡蛋中蛋白质、氨基酸、脂肪酸、维生素、矿物质、生物活性物质组成及对人类健康的重要性,以及通过蛋鸡日粮营养改善生产营养强化蛋的研究进展。结果:明确了鸡蛋的优质、功能营养评价指标体系,为鸡蛋产业健康发展和安全消费提供技术支撑。结论:鸡蛋具有理想的氨基酸组成和高营养价值,并含有多样化的成分,将来鸡蛋产业将不断朝着营养化、健康化、标准化的方向发展。Objective To evaluate the nutritional value of eggs.Method This paper mainly reviewed valuable ingredients such as proteins,amino acids,fatty acids,vitamins,minerals and bioactive substances in eggs,and the importance of the components to human health.The research progress in the production of fortified eggs by feeding of nutrition fortified layers'diets was also reviewed and forecasted.Result An evaluation index system of high quality and functional nutrition of eggs was defined which provides technical supportfor the healthy development and safe consumption of egg industry.Conclusion Eggs have ideal amino acid composition and high nutritional value,and contain a variety of ingredients.The egg industry will continue to develop in the direction of nutrition,health and standardization in the future.

关 键 词：鸡蛋 营养品质 生物活性物质 评价 

分 类 号：TS2[轻工技术与工程—食品科学与工程]