摘要
以鲜鸭蛋为原料,采用盐水腌制法腌制成咸鸭蛋。通过电感耦合等离子体发射光谱(ICP-OES)测量鸭蛋中锌、钙元素含量在腌制前、后的变化。结果表明:咸鸭蛋蛋清中的锌、钙含量显著高于鲜鸭蛋,而且随着盐水中锌含量的增加,咸鸭蛋蛋清中锌含量也随之增加。而咸鸭蛋蛋黄中的锌、钙含量略高于鲜鸭蛋,随着盐水中锌含量的增加,咸鸭蛋蛋黄中锌含量没有变化。
The fresh duck egg as raw material ,preserved as salted duck egg by using salt solution. Using inductively coupled plasma emission spectrum （ICP-OES） method, measurements of the changes of the Zinc ＆ Calcium elements are being taken in the duck egg before and after salting. The results demonstrate that the Zinc ＆ Calcium content of the egg white in the salted duck egg are remarkably higher than in the fresh duck egg. Moreover, when the zinc content in the salt solution is increased, the zinc content of the egg white in the salted duck egg is increasing as well. The Zinc ＆ Calcium content of the egg yolk in the salted duck egg are slightly higher than in the fresh duck egg. However, although the zinc content in the salt solution is increased, there is no change on the zinc content of the egg yolk in the salted and preserved duck egg.
出处
《食品研究与开发》
CAS
北大核心
2013年第11期77-79,共3页
Food Research and Development
关键词
锌
钙
鲜鸭蛋
咸鸭蛋
腌制
zinc
calcium
fresh duck egg
salted duck egg
salting
