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Simple egg lecithin content measuring method

A technology for medium lecithin and lecithin is applied in the field of detection of nutritional components in food, and achieves the effects of easy implementation, convenient method and reliable implementation

Inactive Publication Date: 2009-10-14
谱尼测试集团股份有限公司
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

At present, there is no method for the determination of lecithin in poultry eggs in national standards. The invention is simple and reliable, and meets people's detection work and research needs.

Method used

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  • Simple egg lecithin content measuring method
  • Simple egg lecithin content measuring method
  • Simple egg lecithin content measuring method

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Experimental program
Comparison scheme
Effect test

Embodiment

[0017] The mensuration of lecithin in the embodiment egg

[0018] Determination of sample precision: Detect five parallel samples purchased, according to the standard curve Y=0.0093X+0.0134, R 2 =0.9995 (λ=650nm) Calculate the content of lecithin in eggs, the results are shown in Table 1-1; and the first and second parallel samples were measured five times, and the sample concentration was calculated, the analysis results are shown in Table 1 -2. It can be known from Table 1-1 that the relative standard deviation (RSD) of the parallel samples is 2.56%. It can be known from Table 1-2 that the relative standard deviations (RSD) of the samples are 2.99% and 4.14%, respectively.

[0019] Table 1-1: Determination of Lecithin Content in Eggs

[0020]

[0021] Table 1-2: Repeatability determination

[0022]

[0023] Obviously, those of ordinary skill in the art can quantitatively detect lecithin in eggs by using the invented spectrophotometric molybdenum blue colorimetric me...

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Abstract

The invention relates to a simple spectrophotometry lecithin content measuring method for fresh eggs. The principle of the method comprises the following steps of: separating egg yolk from egg white after the fresh eggs are boiled in boiling water and denatured, then thoroughly extracting grease of the egg yolk with anhydrous ether and transforming the lecithin into inorganic phosphorus compound. Ammonium phosphomolybdate is produced in acid condition and becomes blue molybdenum blue by reduction reaction. Color comparison is conducted under 650nm, phosphorus content is measured, and egg lecithin content is finally computed. As to egg products, the direct adoption of the method can meet the demand of analysis and measuring of daily laboratory. The simple egg lecithin content measuring method has the advantages of easy operation, high selectivity, reliable measuring result and being capable of getting rid of the disturbance of inorganic phosphorus of eggs.

Description

technical field [0001] The invention belongs to the detection range of nutritional components in food, and in particular relates to a method for conveniently and accurately measuring lecithin content in fresh poultry eggs as a food processing factory through a spectrophotometric method. Background technique [0002] Lecithin is praised by nutritionists as the "third nutrient" alongside protein and vitamins. Lecithin has many benefits for the human body. To protect the liver, prevent diabetes and complications, eating more than 20 grams of lecithin per day has a significant effect on the recovery of diabetes; prevent arteriosclerosis, promote fetal and infant brain development, and the US Food and Administration (FDA) stipulates that Lecithin must be added in infant milk powder; lecithin also has the effect of preventing and treating Alzheimer's disease, gallstones, and relieving tension. [0003] Eggs are the best way for people to obtain lecithin in their daily diet, so m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/31G01N1/28
Inventor 宋薇
Owner 谱尼测试集团股份有限公司
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