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.