采用氨基酸比值系数法及主成分分析法对6种市售禽蛋蛋清的氨基酸水平和组成进行比较分析,以评价6种禽蛋的营养价值.结果表明,6种市售禽蛋蛋清均含有16种氨基酸且含量丰富,总氨基酸含量在8.977～ 11.926 mg/100g,其中方洪鲜鹌鹑蛋蛋清总氨基酸含量最高.画乡农聪明贝贝蛋、秦巴山土鸡蛋、秦巴山无公害鸡蛋和方洪鲜鹌鹑蛋蛋清必需氨基酸模式较为接近FAO/WHO必需氨基酸模式,必需氨基酸营养价值较高.主成分分析提取3个主成分并对6种市售禽蛋蛋清中氨基酸进行综合评价,结果表明鸟王五谷蛋综合质量最好,其次是方洪鲜鹌鹑蛋和秦巴山无公害鸡蛋.%The difference of comprehensive quality of amino acids in egg white among different commercial eggs was studied.The ratio coefficient of amino acid and principle components analysis were used to compare the levels and composition of amino acids in egg white among six varieties of commercial eggs.The nutrition value of six kinds of egg was also analyzed.The result showed that all egg white had 16 kinds of amino acids.The total content of amino acids was between 8.977-11.926 mg/100g,and Fanghong quail egg was the highest.Essential amino acids of egg white in Huaxiangnong egg,Qinbashan native egg,Qinbashan pollution-free egg and Fanghong quail egg were close to FAO/WHO essential amino acids model,which indicated their essential amino acids had higher nutritional value.Three principal components were extracted by principal component analysis,and the comprehensive evaluation model was established.The analysis showed that Niaowang grain egg had the best comprehensive quality,followed by Fanghong quail egg and Qinbashan pollution-free egg.
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