摘要
[目的]比较品牌鸡蛋与普通鸡蛋的氨基酸含量。[方法]试验选取了5种品牌鸡蛋和2种普通散装鸡蛋各10枚,测定其蛋清、蛋黄及全蛋中17种氨基酸含量,并比较其人体必需氨基酸的含量、必需氨基酸与非必需氨基酸比值。[结果]试验表明,品牌鸡蛋的必需氨基酸含量和氨基酸比值均普遍高于普通鸡蛋,且蛋黄的儿童必需氨基酸/总氨基酸(CE/T)值比蛋清CE/T值高。[结论]该研究可为人们对鸡蛋的选择提供参考。
[Objective]To compare the amino acid content of brand eggs and ordinary eggs.[Method]Five kinds of brand eggs and 2 kinds of ordinary bulk eggs were selected,and the content of 17 kinds of amino acids in egg white,egg yolk and whole egg were measured.The content of essential amino acids and the ratio of essential amino acids to non essential amino acids were compared.[Result]The results showed that the essential amino acids and amino acid ratios of the brand eggs were generally higher than those of the ordinary eggs,and the CE/T value of yolk was higher than that of the egg white CE/T.[Conclusion]This study can provide references for people to choose eggs.
作者
江潇潇
朱勇
章豪
罗宗涛
JIANG Xiao-xiao;ZHU Yong;ZHANG Hao(Ningbo Academy of Agricultural Sciences,Ningbo,Zhejiang 315043)
出处
《安徽农业科学》
CAS
2018年第27期176-178,共3页
Journal of Anhui Agricultural Sciences
