鸡蛋长期贮存蛋清变绿原因分析

Analysis of the Cause of Egg White Turning Green after Long Time Storage

为了找出鸡蛋长期贮存蛋清变绿的原因,对导致蛋清变绿的物质进行了分离和分析,并且对绿色蛋清中的细菌进行了筛选和鉴定。采用酒精沉淀法和紫外灯照射法,初步分析出了导致蛋清变绿的物质的性质;采用KB平板涂布法对绿色蛋清中的细菌进行了分离和纯化,并且对纯化后的细菌进行了鉴定(形态学、分子生物学)。结果表明,导致蛋清变绿的物质是一种水溶性的、紫外光下发黄绿色荧光的色素,进而从绿色蛋清中筛选出一株能够在KB培养基上生长并且产生黄绿色荧光色素的菌株YGF-1,并被专业微生物鉴定机构鉴定为假单胞菌属。因此,鸡蛋在4℃或是室温(20℃)条件下长期贮存,容易感染假单胞菌属菌,该菌产生的水溶性的、紫外光下发黄绿色荧光的色素将导致蛋清变绿。

To find out the reason why the egg white turns green after the eggs are stored for a long time. The material contained in the green egg white was separated and analyzed and the bacteria was screened and identified. The material properties were preliminary analyzed using alcohol precipitation and ultraviolet lamp exposure. The bacterium was separated and purified using KB medium, and the purified bacterium was identified by morphology method and molecular biology method. The material is a kind of water soluble, issued by ultraviolet light yellow fluorescent pigment. The bacterium separated from the green egg white can grow on the KB medium and produce yellow green fluorescent pigment. The bacterium is named as YGF-1 and identified as Pseudomonas genera by professional microbiological assay agency. The experimental results show that eggs stored at 4 ~C or room temperature （20 ℃） for a long time is easy to infect Pseudomonas genera which produce water soluble, issued by ultraviolet light yellow fluorescent pigment leading to egg White turn green.