Abstract Preserved egg, as a traditional flavor egg product in China, is a well-known table delicacy at home and abroad. This paper introduced the changes of pH and free alkalinity of protein and yolk, the changes of yolk gel strength and the changes of chemical bonds in yolk, which helped reader understand the formation process of preserved egg gel. The chemical changes of preserved egg flavor were explored through the degradation of precursors, lipid oxidation and Maillard reaction; By analyzing the chemical reactions involved in the changes of protein color and yolk color, the chemical changes in the formation of preserved egg color were decrypted; Finally, the chemical substances that form pine flowers were determined by experimental analysis. By decoding the chemical code of preserved eggs, we could understand the close connection between chemistry and life, and stimulate students' interest in chemistry.
LIU Xin, TANG Mi, XIANG Yue-Hua, WU Xiao-Chun, SHI Ying-Bo. Decipher the Chemical Code of Preserved Eggs[J]. Chinese Journal of Chemical Education, 2023, 44(9): 1-7.
