鶏卵卵黄の貯蔵中の変化に関する再検討

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概要

• 論文の詳細を見る

• Some changes on the character of stored chicken egg yolk at 30°C were discussed by determining the amounts of the lipids and phosphorus compounds, both of which were extracted from the yolk by ether, ethanol or acetone. The results are summerized as follows. 1. Shaking conditions of the fresh and stored yolk with ether did not influence on the amounts of ether soluble lipids. 2. The amounts of ether soluble lipids and phosphorus compounds in the yolk were almost constant even after the different periods of storage and days of extraction. 3. The amounts of ether soluble phosphorus compounds of stored yolk is less than that of fresh yolk. 4. The amounts of ethanol soluble lipids of fresh yolk increases as day of extraction becomes longer. 5. The amounts of ethanol or acetone soluble lipids in stored yolk is more than that in fresh yolk.

• 社団法人 日本農芸化学会の論文

著者

• 伊藤 秀夫

  名古屋大学農学部

• 佐藤 泰

  金城学院大学

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