摘要
用ＴＢＡ比色法测定了不同贮藏期鸡蛋蛋清及全蛋液中脂质过氧化物的含量。结果表明：随着贮藏时间的延长，鸡蛋全蛋液中脂质过氧化物的含量明显升高（Ｐ＜０．０１），但是蛋清中脂质过氧化物含量没有明显变化。新鲜鸡蛋全蛋液和蛋清中脂质过氧化物的含量分别为（２．７０±０．４８）、（０．３２４±０．０４７）μｍｏｌ（ＭＤＡ）／Ｌ全蛋液及蛋清中脂质过氧化物的含量在贮藏４５ｄ时分别为（４．１８±０．４７）、（０．３３６±０．０４４）μｍｏｌ（ＭＤＡ）／Ｌ；在贮藏７０ｄ时分别为（５．３２±０．６３）、（０．３６４±０．０４７）μｍｏｌ（ＭＤＡ）／Ｌ。
The contents of lipid peroxide(LPO)in egg white and the whole egg liquid were de-termined with the method of TBA colorimetry during different periods of storage; Theresult showed that with the prolongation of storage , the lipid peroxide contents in thewhole egg liquid increased significantly(P<0.01). However,theye were no changes inegg while in that period.The contents of LPO in fresh eggs and fresh egg white are (2.70±0. 48)μmol(MDA)/Land (0. 324±0.047)μmol(MDA)/Lrespectively on the forty-fifth day, the contents of LPO in eggs and in egg white were(4.18±0. 47 )μmol(MDA)/L an(0. 33±0. 044)μmol(MDA)/L respectively;On the severtieth day,(5.32±0. 63)μmol(MDA)/L and(0. 36±0. 047)μmol(MDA)/L respectively.
