| 不同烹饪方法对乌鸡蛋黄营养成分损失的影响 |
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| 引用本文： | 黄燕,何劲,雷帮星.不同烹饪方法对乌鸡蛋黄营养成分损失的影响[J].保鲜与加工,2016,16(5):64-66. |
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| 作者姓名： | 黄燕 何劲 雷帮星 |
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| 作者单位： | 毕节职业技术学院,贵州毕节,551700;贵阳学院食品与制药工程学院,贵州贵阳,550003;贵州大学贵州省生化工程中心,贵州贵阳,550025 |
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| 基金项目： | 毕节职业技术学院企业委托项目（2015HX01） |
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| 摘 要： | 采用不同烹饪方法(水煮蛋、荷包蛋、煎鸡蛋)加工新鲜乌蒙乌鸡蛋,检测蛋黄中二十碳五烯酸(Eicosapentaenoic acid,EPA)、二十二碳六烯酸(Docosahexaenoic acid,DHA)和胆固醇含量的变化。结果表明,煎鸡蛋和水煮蛋蛋黄中EPA的损失率较低,水煮蛋蛋黄中DHA的损失率最低,与鲜鸡蛋相比,水煮蛋和荷包蛋胆固醇含量略微上升,煎鸡蛋胆固醇含量略微下降。3种不同的烹饪方法中,水煮蛋的营养损失最小,为乌蒙乌鸡蛋的最佳烹饪方法。
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| 关 键 词： | 乌蒙乌鸡蛋 蛋黄 烹饪方法 ω-3多不饱和脂肪酸 胆固醇 |
Influence of Different Cooking Methods on Yolk Nutrition Loss of Wumeng black-bone Chicken Eggs |
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| Abstract: | Different methods(boiled eggs, poached eggs, fried eggs) were used in cooking Wumeng black-bone chicken eggs, the content changes of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) and cholesterol in egg yolk were detected. The results showed that, the loss rates of EPA in fried eggs yolk and boiled eggs yolk were lower, the loss rate of DHA in boiled eggs yolk was the lowest. Compared with fresh eggs, the cholesterol content increased slightly in boiled and poached eggs, while decreased slightly in fried egg. Results suggested that, boiling was the best cooking method for Wumeng black-bone chicken eggs due to minimum nutrition loss. |
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