Studies On The Method That Examine The Content Of Eggs In The Egg-noodles

Detection of Sialic Acid is mainly used by high performance liquid chromatography, based on o-phenylenediamine as a derivatization reagent was determined the content of sialic acid in the eggs. Egg noodles in the sialic acid in 0.5mol/ L sodium hydrogen sulfate solution after 30min hydrolysis to o-phenylenediamine as a derivatization reagent, 80℃water bath derivative 40min. Sialic acid content of eggs mean 13.43μg / g, standard deviation of 0.93, coefficient of variation was 6.9%; also available from the analysis of variance, all varieties of eggs in the sialic acid content was not significant. Available from the recovery test, recovery was between 82%～103%.Detection of cholesterol mainly by high performance liquid chromatography. The measured average concentration of cholesterol in eggs was 5.16mg / g. Also available from the analysis of variance, six of cholesterol in eggs was not significant. Recovery of 90%～104%, with a high accuracy.Egg phospholipids on the determination of the phospholipid content of the six eggs average 0.373 percent. From the recovery test, the recovery of between 82% and 86.5%. According to analysis of variance over the six phospholipids egg varieties no significant difference.Homemade egg noodles in the detection of sialic acid content, the measured sialic acid content and the actual amount added, both related to the degree of 0.9948, measured the sialic acid can determine the amount and the actual amount of added highly significant between correlation (linear) relationship. Added the egg volume in commercial egg-noodles, the volume of eggs was 1.05%～1.53%, the average dosage was 1.19%.Measured by high performance liquid chromatography of cholesterol home-made egg noodles, the measured cholesterol content and actual accession to the amount of correlation between the degree of 0.998, determine the amount of cholesterol measured and the actual amount added was highly significant between related to (linear) relationship. Added the egg volumes in commercial egg-noodles, the volume of eggs was 1.14%～1.64%, the average dosage was 1.3%.