Construction of egg product authentication technology
Eggs are one of the best sources of nutrition for humans. Egg white is rich in protein, and egg yolk is rich in soft phospholipids. With the increase of the market share of eggs in China, the processed food industry with eggs as raw materials is more and more extensive. Egg products refer to semi-finished, re-finished or refined products that have been mainly processed or deep-processed with eggs as the main raw material. Common commercially available egg products include egg yolk powder, egg white powder, dried egg, and salad dressing. In recent years, the news about food fraud has not been demanded. Food fraud not only causes improper commercial competition, but also affects the health and safety of consumers. Therefore, it is necessary to establish a set of effective identification methods for commercially available egg products.
In terms of food safety, the food is mainly analyzed and tested from the three levels of physics, chemistry and biology. The physical detection method can be carried out by observing the appearance, density and light reflectivity of the product. The chemical detection method can analyze the product components by high performance liquid chromatography, mass spectrometry and the like, and the biological detection can pass the DNA detection. Products such as needle method and PCR method are used to detect the product.
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