参膏入水松花绿——皮蛋的奥秘  

Ginseng Paste in Water with Pine Flower Green:The Mystery of Preserved Eggs

作　　者：彭梓欣 钟瑞芹 王政杰 江洪[1] Zixin Peng;Ruiqin Zhong;Zhengjie Wang;Hong Jiang(Department of Chemistry,School of Science,Huazhong Agricultural University,Wuhan 430070,China)

机构地区：[1]华中农业大学理学院化学系,武汉430070

出　　处：《大学化学》2023年第4期143-150,共8页University Chemistry

摘　　要：皮蛋,又称松花蛋,是我国一道家喻户晓的美食,历经数百年发展,工艺不断改进,现已成为我国蛋品行业的重要品种。皮蛋腌制从鲜鸭蛋出发,经历化清、凝固、转色、成熟四个阶段。本文以化学人的视角,阐明皮蛋形成原理,利用鸭蛋清和氢氧化钠、鸭蛋清与单宁酸以及L-精氨酸与D-葡萄糖反应,结合可视化和仪器检测手段展示皮蛋形成过程中的化清、凝固、转色等关键过程中的化学原理,利用镁试剂颜色变化验证了松花中含有氢氧化镁,同时设计了趣味性互动方案,通过常用厨房用品,读者可自己动手探究这些变化,旨在激发读者探索化学的兴趣,增加对中华民族传统美食的热爱。The preserved egg,a well-known food in China,has become a key part of China’s egg industry after hundreds of years of development and improvement.After pickling,fresh duck eggs are subjected to thinning,solidification,color transformation,and maturation during preservation.The chemical principles of the four stages of preserved egg formation were illustrated by the following tests:duck egg white with sodium hydroxide,duck egg white with tannic acid,and L-arginine with glucose to simulate chemical changes by combining visualization and instrumental detection.The color change of magneson was used to verify that the pine flower contained magnesium hydroxide.Additionally,an interesting interactive program was designed to stimulate readers to explore chemistry and enhance their love of traditional Chinese cuisine.

关 键 词：皮蛋 化清 凝固 美拉德反应 镁试剂 

分 类 号：G64[文化科学—高等教育学] O6[文化科学—教育学]