Objective: To analyze the contents of fat-soluble vitamins in different kinds of eggs and egg products in Hangzhou City.
Methods: The contents of fat-soluble vitamin A, vitamin E, vitamin K_1 and vitamin K_2(menaquinone-4, menaquinone-7 and menaquinone-9) in eggs and egg products were determined by the high-performance liquid chromatography method. The contents of vitamin D were determined by high performance liquid chromatography-tandem mass spectrometry. The determined contents were compared with the corresponding nutrient reference values.
Results: The contents of vitamin A, vitamin D, vitamin E and vitamin K in different eggs and egg products were 64-278 μg RAE/100 g edible, 0. 2-9. 6 μg/100 g edible, 0. 59-2. 31 mg α-TE/100 g edible and 9. 5-84. 8 μg/100 g edible, respectively, accounting for 4%-192% of the corresponding nutrient reference values. The contents of fat-soluble vitamin A, vitamin D, vitamin E and vitamin K in duck, goose and quail eggs were higher than those in chicken eggs and pigeon eggs.
Conclusion: There are some differences in fat-soluble vitamin A, vitamin D, vitamin E and vitamin K in different eggs and egg products, but there is no significant difference between groups.
Keywords: egg products; eggs; fat-soluble vitamin; nutrient reference value.