燕窝的营养成分和危害因子分析
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梅秀明(1983-),女,工程师,研究方向:食品安全 通讯作者:张驰(1978-),男,博士,教授级高级工程师,研究方向:质量管理、食品安全

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Nutrient Composition and Hazard Factors of the Edible Bird's Nest
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    摘要:

    本论文对五种品牌的燕窝进行了营养成分和危害因子指标的测定,营养成分包括水分含量、灰分含量、蛋白质含量、脂肪含量、总糖含量、唾液酸含量、氨基酸组成及含量、常规元素种类和含量;危害因子包括重金属元素的种类和含量、亚硝酸盐含量。结果表明,五种品牌燕窝的水分含量在14.05%~15.21%,灰分含量在3.38%~4.91%,蛋白质含量在66.61%~67.97%,脂肪含量在0.15%~0.21%,总糖含量在17.12%~25.47%,唾液酸含量在12.21%~12.82%,检测出17种氨基酸,总氨基酸含量在57.80%~61.40%,常量元素Na、Mg、Ca在燕窝中均有检出;危害因子的检测结果为:重金属元素Hg、As在燕窝中未检出,Zn、Cr、Cd、Pb四种重金属元素含量在五种燕窝中均未超过1.15 μg/g;亚硝酸盐含量在11.38 mg/kg~14.89 mg/kg。通过对燕窝中营养成分和危害因子指标的测定,积累相关的参考数据,可以为燕窝质量标准和燕窝监管项目的建立提供一定的科学依据。

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    In this paper, five brands of edible bird's nest were tested for their nutrients composition and hazard factors. The nutrient composition included water content, ash content, protein content, fat content, total sugar content, sialic acid content, amino acid composition and content, and conventional element composition and content. The hazard factors included the type and content of heavy metal elements and the content of nitrite. Results showed that the water content of the five brands of edible bird's nest was 14.05%~15.21%, the ash content was 3.38%~4.91%, the protein content was 66.61%~67.97%, the fat content was 0.15%~0.21%, the total sugar content was 17.12%~25.47%, the sialic acid content was 12.21%~12.82%, and the total amino acid content was 57.80%~61.40%. The major elements Na, Mg and Ca were detected in bird's nest. The results of the hazard factors determination were that the heavy metal elements Hg and As were not detected in edible bird's nest. The contents of Zn, Cr, Cd and Pb did not exceed 1.15 μg/g in the five brands of edible bird nests. The content of nitrite was 11.38 mg/kg~14.89 mg/kg. Based on the determination of basic nutrients and hazard factors in bird's nest and the relevant reference data, it could provide a scientific basis for the establishment of quality evaluation standards and supervision program for bird's nest.

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梅秀明,吴肖肖,乔玲,李远,张驰.燕窝的营养成分和危害因子分析[J].现代食品科技,2020,36(2):277-282.

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  • 收稿日期:2019-08-26
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  • 在线发布日期: 2020-03-13
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