CAJ | 학술논문

以鲜鸭蛋为原料，采用盐水腌制法腌制成咸鸭蛋。通过电感耦合等离子体发射光谱（ICP-OES）测量鸭蛋中锌、钙元素含量在腌制前、后的变化。结果表明：咸鸭蛋蛋清中的锌、钙含量显著高于鲜鸭蛋，而且随着盐水中锌含量的增加，咸鸭蛋蛋清中锌含量也随之增加。而咸鸭蛋蛋黄中的锌、钙含量略高于鲜鸭蛋，随着盐水中锌含量的增加，咸鸭蛋蛋黄中锌含量没有变化。
이선압단위원료，채용염수업제법업제성함압단。통과전감우합등리자체발사광보（ICP-OES）측량압단중자、개원소함량재업제전、후적변화。결과표명：함압단단청중적자、개함량현저고우선압단，이차수착염수중자함량적증가，함압단단청중자함량야수지증가。이함압단단황중적자、개함량략고우선압단，수착염수중자함량적증가，함압단단황중자함량몰유변화。
@@@@The fresh duck egg as raw material,preserved as salted duck egg by using salt solution. Using inductively coupled plasma emission spectrum (ICP-OES) method,measurements of the changes of the Zinc&Calcium elements are being taken in the duck egg before and after salting. The results demonstrate that the Zinc&Calcium content of the egg white in the salted duck egg are remarkably higher than in the fresh duck egg. Moreover,when the zinc content in the salt solution is increased,the zinc content of the egg white in the salted duck egg is increasing as well. The Zinc&Calcium content of the egg yolk in the salted duck egg are slightly higher than in the fresh duck egg. However ,although the zinc content in the salt solution is increased ,there is no change on the zinc content of the egg yolk in the salted and preserved duck egg.