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为了对藏鸡蛋的营养价值作出科学评价,试验采用索氏提取法、分光光度法、ICP-OES和ICP-MS等方法,对藏鸡蛋和普通鸡蛋中的卵磷脂、粗脂肪、胆固醇含量进行了测定和比较,同时测定了微量元素含量和鸡蛋物理性状。结果表明:藏鸡蛋中卵磷脂含量比普通鸡蛋低,粗脂肪含量比普通鸡蛋高,胆固醇含量比普通鸡蛋高,微量元素含量中铜、锰、锌含量比普通鸡蛋低,铁元素含量比普通鸡蛋高。说明藏鸡蛋营养价值并不比普通鸡蛋高。
In order to make a scientific evaluation of the nutritional value of Tibetan eggs, Soxhlet extraction, spectrophotometry, ICP-OES and ICP-MS were used to test the contents of lecithin, crude fat and cholesterol in Tibetan eggs and normal eggs Determination and comparison, simultaneous determination of trace elements and egg physical properties. The results showed that the content of lecithin in Tibetan eggs was lower than ordinary eggs, the content of crude fat was higher than that of normal eggs, the content of cholesterol was higher than ordinary eggs, the contents of copper, manganese and zinc in trace elements were lower than ordinary eggs, high. Explain that the nutritional value of Tibetan eggs is not higher than ordinary eggs.