卫生研究

目的分析杭州市售不同禽蛋及制品中脂溶性维生素的种类和含量。方法采用高效液相色谱法测定维生素A、维生素E、维生素K₁、维生素K₂[四烯甲萘醌(menaquinone-4, MK-4)、七烯甲萘醌(menaquinone-7, MK-7)、九烯甲萘醌(menaquinone-9, MK-9)]的含量。采用液相色谱串联质谱法测定维生素D的含量,并将其与相应的营养素参考值进行比较。结果不同禽蛋及其制品中维生素A含量为64～278μg RAE/100 g可食部,维生素D含量为0.2～9.6μg/100 g可食部,维生素E含量为0.59～2.31 mgα-TE/100 g可食部,维生素K含量为9.5～84.8μg/100 g可食部。禽蛋及制品中脂溶性维生素含量占相应营养素参考值的百分比为4%～192%。鸭蛋、鹅蛋、鹌鹑蛋中脂溶性维生素A、维生素D、维生素E、维生素K的含量高于鸡蛋和鸽子蛋。除维生素K外,蛋制品中维生素A、维生素D、维生素E的含量与相应禽蛋中的含量基本相当。结论杭州市售禽蛋及制品中脂溶性维生素A、维生素D、维生素E、维生素K的存在形式和含量水平有不同程度的差异,但组间含量差异无统计学意义。

OBJECTIVE To analyze the contents of fat-soluble vitamins in different kinds of eggs and egg products in Hangzhou City. METHODS The contents of fat-soluble vitamin A, vitamin E, vitamin K₁ and vitamin K₂(menaquinone-4, menaquinone-7 and menaquinone-9) in eggs and egg products were determined by the high-performance liquid chromatography method. The contents of vitamin D were determined by high performance liquid chromatography-tandem mass spectrometry. The determined contents were compared with the corresponding nutrient reference values. RESULTS The contents of vitamin A, vitamin D, vitamin E and vitamin K in different eggs and egg products were 64-278 μg RAE/100 g edible, 0.2-9.6 μg/100 g edible, 0.59-2.31 mg α-TE/100 g edible and 9.5-84.8 μg/100 g edible, respectively, accounting for 4%-192% of the corresponding nutrient reference values. The contents of fat-soluble vitamin A, vitamin D, vitamin E and vitamin K in duck, goose and quail eggs were higher than those in chicken eggs and pigeon eggs. CONCLUSION There are some differences in fat-soluble vitamin A, vitamin D, vitamin E and vitamin K in different eggs and egg products, but there is no significant difference between groups.