Determination of Retinol Equivalent and Identification of Carotenoids in Hen, Quail and Duck Eggs

달걀.메추리알.오리알의 Retinol Equivalent 측정과 Carotenoids 분석

  • Kim, Mee-Jeong (Department of Food and Nutrition, Seoul National University) ;
  • Rhee, Hei-Soo (Department of Food and Nutrition, Seoul National University)
  • 김미정 (서울대학교 가정대학 식품영양학과) ;
  • 이혜수 (서울대학교 가정대학 식품영양학과)
  • Published : 1985.11.21


The Retionl Equivalent value and the composition of carotenoids in hen, quail and duck eggs were investigated by thin-layer chromatography. Total carotenoid contents per gram yolk were great in order of hen>duck>quail and retinol contents, quail>duck>hen. In Retinol Equivalent value, quail showed the highest level and hen showed the lowest level. In hen and quail, the contents of lutein and zeaxanthin of egg yolk were about 75% of their total carotenoid contents and they were about 60% in duck. In all cases, the sum of the concentration of lutein and zeaxantin accounted for more than 60% of the total carotenoid.