通过考察22 ℃贮藏50 d过程中鸡蛋内部品质（失重率、蛋黄水分含量、哈弗单位（HU）、蛋黄指数及蛋清pH）的变化，比较分析不同类型涂膜剂对鸡蛋的保鲜效果。研究结果表明：贮藏过程中鸡蛋失重率、蛋清pH、水分含量显著增加而蛋黄指数和哈弗单位显著下降（p＜0.05），且贮藏时间越长，涂膜剂对鸡蛋内部品质的影响越显著。贮藏50 d后，油脂和乳液涂膜组(<3.0%）鸡蛋的失重率显著低于未涂膜组（18.0%)和壳聚糖涂膜组（11.2%）；未涂膜和壳聚糖涂膜组的蛋黄指数、哈弗单位在贮藏后呈现显著下降，而油脂涂膜处理的鸡蛋能够保持较高的新鲜度。未涂膜组和壳聚糖涂膜组的蛋清pH从8.51分别上升至9.07和8.92，而油脂涂膜组则略有降低。然而，涂膜剂的类型对蛋黄水分的影响不显著。研究结果表明实验油脂特别是亚麻籽油对贮藏鸡蛋的内在品质具有显著的保护作用。

The effects of different coating agents on the preservation of eggs were compared by studying the changes in the internal qualities (weight loss, yolk moisture content, Haugh unit (HU), yolk index, and albumen pH) of coated eggs stored at 22 ℃ for 50 days. The results showed that weight loss, moisture content, and pH of albumen increased significantly (p < 0.05), whereas the yolk index and HU decreased dramatically during storage. With increasing storage time, the impact of coating agents on the egg internal quality was more significant. After 50 days of storage, the weight loss of oil-coated and emulsion-coated eggs (<3%) was significantly lower than that of noncoated (18%) and chitosan-coated eggs (11.2%). The yolk index and HU of noncoated and chitosan coated eggs decreased significantly during storage, whereas freshness was maintained in oil-coated eggs. Moreover, the albumen pH of noncoated and chitosan-coated eggs considerably increased from 8.51 to 9.07 and 8.92, respectively, while the pH of oil-coated eggs slightly decreased. In addition, no significant difference in yolk moisture content was observed among the different types of coating agents. This study demonstrates that the oils used in this experiment, especially linseed oil, exhibit significant protective effects on the internal quality of eggs.

国家自然科学基金资助项目（31360389）；石河子大学SRP项目（SRP2014170）