Determination of Trace Elements in Preserved Chicken Egg with Different Preserved Preparation

In order to understand the effect of trace elements in preserved chicken egg with different preserved preparation,the content of trace elements in preserved egg with different preserved preparation was determined by atomic absorption spectrophoto metry.The results showed that the Pb content of preserved chicken egg with PbO for ingredient to process increased obviously high,the Pb content of the egg white and egg yolk attained the 63.34 mg/kg and 42.16 mg/kg,the Cu content of the egg white and egg yolk with CuSO_4 for ingredient to process was the 34.56 mg/kg and 24.55 mg/kg,and the Zn content of the egg white and egg yolk with ZnSO_4 for ingredient to process was the 61.94 mg/kg and 55.76 mg/kg.The conclusion indicates the preserved egg is processed with the compound of Pb,Cu and Zn for ingredient,the content of the corresponding chemical element goes up obviously in the egg white and egg yolk.Suggesting the concerned department forbids to use PbO for ingredient to process preserved egg.