鸡蛋浸泡贮存后的营养成分初报

A Report on the Nutrient Composition of Eggs Soaked in Liquid for Storage

营养价值是鸡蛋贮存保鲜技术研究和使用的基础。本文使用我们研制的ＡＡＮ 浸泡液对延安附近罗斯鸡产１ｄ、３ｄ 、７ｄ 蛋进行浸泡贮存５ 个月和１０ 个月，贮后营养成分除维生素与贮前相差十分显著（Ｐ＜ ０－０１） 外，其余均相差不大，Ｐ＞ ０－０５ 。且发现，相同蛋龄蛋贮存１０ 个月营养成分与贮前鲜蛋相差大于贮存５ 个月蛋，相同贮存期７ｄ 蛋龄蛋营养成分与贮前鲜蛋相差明显大于１ｄ 和３ｄ 蛋龄蛋。

The nutrient value is the basis of the research and application of the egg's fresh-keeping technique.This paper is a report on the use of AAN in storing 1-day,3-day and 7-day Suosz's hen eggs for 5 and 10 months.After storage,the nutrient composition changes a little(P>0 05) except for vitamin(P<0 01)。Also the nutrient compisition of eggs of the same ageafter 10 months of storage changes more than that after 5 months of storage,compared with fresh ones;given the same storage time,the nutrient composition of 7-day eggs changes more than that of 1-day and 3-day eggs,compared with fresh ones.