不同品种鸡蛋的品质、胆固醇及维生素A含量的测定分析

Determination of quality,cholesterol content and vitamin A content of different kinds of eggs

为了明确市场上常见的3种鸡蛋的品质、胆固醇及维生素A含量的差异,本文测定鸡蛋的重量、蛋形指数,并应用高效液相色谱法分析测定商品蛋(海兰灰蛋鸡)、土鸡蛋(农户杂交鸡)、绿壳鸡蛋(高产麻羽绿壳蛋鸡)中的胆固醇和维生素A含量。结果显示,商品蛋重量最大,商品蛋、土鸡蛋及绿壳蛋的蛋形指数分别为0.74±0.012、0.81±0.019、0.75±0.022;胆固醇含量分别为14.9±0.7 mg/g、15.3±0.8 mg/g、15.5±0.7 mg/g;维生素A含量分别为7.39±0.14μg/g、2.98±0.11μg/g、2.53±0.11μg/g。研究表明,3个品种的鸡蛋具有较高的孵化价值,胆固醇含量低且维生素A含量高的鸡蛋品种有利于降低食用鸡蛋导致胆固醇过高的风险。

In order to determine the differences in the quality,cholesterol content and vitamin A content of three common kinds of eggs(commercial eggs,native eggs,green shell eggs) on the market,the weight and egg shape index of the eggs were determined,and the contents of cholesterol and vitamin A in the eggs were determined by HPLC.The results showed that the weight of the commercial eggs was the heaviest;the egg shape indexes of the commercial eggs,the native eggs and the green shell eggs were 0.74±0.012,0.81±0.019,and 0.75±0.022,respectively;the cholesterol content was 14.9±0.7 mg/g,15.3±0.8 mg/g,and 15.5±0.7 mg/g,respectively;the content of vitamin A was 7.39±0.14 μg/g,2.98±0.11 μg/g,and 2.53±0.11 μg/g,respectively.The research shows that the three kinds of eggs have high hatching value,and the eggs with low cholesterol content and high vitamin A content can help to reduce the risk of high cholesterol caused by eating eggs.