蛋黄胆固醇的研究进展  

Research Progress of Yolk Cholesterol

作　　者：王立志[1] 邵洪侠[1] 仇雪梅[1] 

机构地区：[1]黑龙江八一农垦大学动物科技学院,密山158308

出　　处：《黑龙江八一农垦大学学报》2002年第4期48-52,共5页journal of heilongjiang bayi agricultural university

基　　金：黑龙江省教委和黑龙江省农场总局资助项目。

摘　　要：鸡蛋因其含有丰富而全面的营养物质,一直深受人们垂青。但是由于它的胆固醇(cholesterol , CHOL)含量之高,又使人们谈蛋色变。CHOL是导致心血管疾病的重要因素。一直以来,世界范围内的广大科研工作人员以及蛋鸡业内人士致力于生产低CHOL鸡蛋的研究。为此,对影响蛋黄中CHOL含量的各种因素进行了大量的试验与分析。这里对这些因素仅作简要的介绍。同时,还简要总结了测定及脱除蛋黄中CHOL的一些方法。There is abundant nutrition in eggs, so eggs are welcomed deeply by people. But people refuse it for the high cholesterol in it. Cholesterol is the most significant factor which can lead to vascular disease. So far, the world science researchers and businessmen of producing egg have been engaging in researching and producing lower cholesterol egg. Therefore, they have made plenty of experiments and analysis about the factors which influent the content of yolk cholesterol. In this paper, we make a brief introduction for these factors. At the same time, some simple methods that can determine and remove yolk cholesterol were summarized here.

关 键 词：蛋黄胆固醇 鸡蛋 遗传因素 营养因素 添加剂因素 蛋鸡 含量测定 脱除方法 

分 类 号：S831[农业科学—畜牧学]