【作者】 张昂；

【导师】 陆启玉；

【作者基本信息】 河南工业大学 ， 食品科学， 2010， 硕士

【摘要】 利用食物间营养素互补的作用原理,将鸡蛋、蔬菜等营养物质加入到面条中,不仅能够改善面条单一的营养成分,而且能够改善面条的品质。为了获得检测挂面中鸡蛋含量的简便方法,本论文首先研究了鸡蛋主要化学成分的检测方法及不同品种鸡蛋中同一成分含量的稳定性。然后再通过对自制鸡蛋挂面(鸡蛋含量已知)中鸡蛋化学成分的回收检测实验,验证本研究所建立的检测方法的准确性和可靠性。研究结果如下:唾液酸含量的检测主要是用高效液相色谱法,是以邻苯二胺为衍生化试剂测定了鸡蛋中唾液酸的含量。鸡蛋挂面中的唾液酸在0.5mol·L硫酸氢钠溶液中水解30min后,以邻苯二胺为衍生化试剂,80℃水浴中衍生40min。鸡蛋中唾液酸含量的平均值为13.43μg/g,标准差为0.93,变异系数为6.9%;同时由方差分析可得,各个品种鸡蛋中唾液酸含量差异不显著。由回收率试验可得,回收率82%-103%之间。胆固醇的检测主要采用了高效液相色谱法。测得鸡蛋中胆固醇的平均含量为5.16mg/g。同时由方差分析可得,六种鸡蛋中胆固醇的含量差异不显著。回收率在90%-104%之间,有较高的准确度。通过对鸡蛋中磷脂含量的测定,六种鸡蛋的磷脂含量平均值为0.373%。从回收率试验来说,回收率在82%～86.5%之间。根据方差分析,以上六个鸡蛋品种中磷脂含量没有显著性差异。在检测自制鸡蛋挂面中唾液酸的含量时,测得的唾液酸量和实际加入的量,两者相关程度为0.9948,可以确定测得的唾液酸量和实际加入的量之间有高度显著的相关(线性)关系。市售鸡蛋挂面中添加的鸡蛋量,鸡蛋添加量在1.05%～1.53%之间,平均添加量为1.19%。采用高效液相色谱法测得自制鸡蛋挂面中胆固醇时,测得的胆固醇量和实际加入的量,两者相关程度为0.998,可以确定测得的胆固醇量和实际加入的量之间有高度显著的相关(线性)关系。市售鸡蛋挂面中添加的鸡蛋量,鸡蛋添加量在1.14%～1.64%之间,平均添加量为1.3%。更多还原

【Abstract】 Detection of Sialic Acid is mainly used by high performance liquid chromatography, based on o-phenylenediamine as a derivatization reagent was determined the content of sialic acid in the eggs. Egg noodles in the sialic acid in 0.5mol/ L sodium hydrogen sulfate solution after 30min hydrolysis to o-phenylenediamine as a derivatization reagent, 80℃water bath derivative 40min. Sialic acid content of eggs mean 13.43μg / g, standard deviation of 0.93, coefficient of variation was 6.9%; also available from the analysis of variance, all varieties of eggs in the sialic acid content was not significant. Available from the recovery test, recovery was between 82%～103%.Detection of cholesterol mainly by high performance liquid chromatography. The measured average concentration of cholesterol in eggs was 5.16mg / g. Also available from the analysis of variance, six of cholesterol in eggs was not significant. Recovery of 90%～104%, with a high accuracy.Egg phospholipids on the determination of the phospholipid content of the six eggs average 0.373 percent. From the recovery test, the recovery of between 82% and 86.5%. According to analysis of variance over the six phospholipids egg varieties no significant difference.Homemade egg noodles in the detection of sialic acid content, the measured sialic acid content and the actual amount added, both related to the degree of 0.9948, measured the sialic acid can determine the amount and the actual amount of added highly significant between correlation (linear) relationship. Added the egg volume in commercial egg-noodles, the volume of eggs was 1.05%～1.53%, the average dosage was 1.19%.Measured by high performance liquid chromatography of cholesterol home-made egg noodles, the measured cholesterol content and actual accession to the amount of correlation between the degree of 0.998, determine the amount of cholesterol measured and the actual amount added was highly significant between related to (linear) relationship. Added the egg volumes in commercial egg-noodles, the volume of eggs was 1.14%～1.64%, the average dosage was 1.3%.更多还原