The aim of present study was to determine liquid egg adulteration based on yolk:white ratio of egg using sodium dodecyl sulphate-polyacrylamide gel electrophoresis and by measuring Brix. To construct a calibration model, liquid egg samples were prepared by mixing egg yolk and white (yolk:white) at different concentrations. A high coefficient of determination value (R 2 = 0.992) was obtained. Limit of detection and limit of quantification were estimated as 62 g/kg and 187 g/kg. The accuracy of the model was tested using eleven LWE samples, and the yolk ratios of 90.9% of these samples were predicted successfully. Liquid whole egg (LWE) containing additional egg white up to 30% was also predicted with a low relative error of less than 10%. Yolk:white ratio of LWE samples and authentication of the components of LWE (containing extra white or water) can be determined using proposed method.

中文翻译：

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使用SDS-PAGE测定鸡蛋的蛋黄：白比。

本研究的目的是使用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳和通过测量白利糖度，基于蛋黄：白比确定液体蛋的掺假。为了构建校准模型，通过将蛋黄和蛋清（蛋黄：白）以不同的浓度混合来制备蛋液样品。测定值的系数高（R 2 ＝ 0.992）。检出限和定量限估计为62 g / kg和187 g / kg。使用11个LWE样品测试了模型的准确性，并成功预测了90.9％的蛋黄比率。还预测了液态全蛋（LWE）最多包含30％的蛋白，相对误差小于10％。蛋黄：