Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 14 Issue 4
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- Pages.391-395
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- 1985
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
Determination of Retinol Equivalent and Identification of Carotenoids in Hen, Quail and Duck Eggs
달걀.메추리알.오리알의 Retinol Equivalent 측정과 Carotenoids 분석
- Kim, Mee-Jeong (Department of Food and Nutrition, Seoul National University) ;
- Rhee, Hei-Soo (Department of Food and Nutrition, Seoul National University)
- Published : 1985.11.21
Abstract
The Retionl Equivalent value and the composition of carotenoids in hen, quail and duck eggs were investigated by thin-layer chromatography. Total carotenoid contents per gram yolk were great in order of hen>duck>quail and retinol contents, quail>duck>hen. In Retinol Equivalent value, quail showed the highest level and hen showed the lowest level. In hen and quail, the contents of lutein and zeaxanthin of egg yolk were about 75% of their total carotenoid contents and they were about 60% in duck. In all cases, the sum of the concentration of lutein and zeaxantin accounted for more than 60% of the total carotenoid.
시중에서 판매되는 달걀, 메추리알, 오리알의 총 carotenoid, provitamin A carotenoids, retinol함량을 측정하여 Retinol Equivalent를 산출하고, 이들 난황의 carotenoid 조성을 비교분석하였다. 각 난황에서 단위 g당 총 carotenoid함량은 달걀>메추리알>오리알의 순서로, retinol은 메추리알>오리알>달걀의 순서로, Retinol, Equivalent는 메추리알>오리알>달걀의 순서로 높았다. 간 난황의 carotenoid 분석결과, carotenoid 조성은 거의 비슷했으나, 달걀과 메추리알의 경우 lutein과 zeaxanthin이 총 carotenoid의 75% 정도였고, 오리알의 경우는 60% 정도였다. 거의 대부분을 차지하고 있는 carotenoids임을 보였다.
Keywords