【摘要】 本文以ＴＢＡ光度法分析了不同贮藏条件下鸡蛋脂类的过氧化作用，并分析了温度、氧对过氧化作用的影响。结果表明，在贮藏条件下，鸡蛋蛋黄中伴有明显的脂类过氧化过程。脂类过氧化物（ＬＰＯ）的水平随贮藏时间的延长而不断增加（Ｐ＜０．０１），但蛋清中的ＬＰＯ在贮藏过程中没有明显的变化。低温和缺氧可明显抑制鸡蛋脂类的过氧化作用（Ｐ＜０．０１）。更多还原

【Abstract】 The levels of lipid peroxidation of eggs under different stoage conditions were measured using the thiobarbituric acid(TBA) assay.The effect of temperature and oxygen on the lipid peroxidation were also analyzed.The result showed that the lipid peroxidation took place in the egg yolk during the storage.The lipid peroxide (LPO) in egg yolk had been increased with the prolongation of the storage time (P<0.01).However,no obvious change of LPO in egg white occurred in all kinds of storage conditions.The peroxidation could be significantly inhibited (P<0.01) in low temprature and low oxygen conditions.更多还原