inkMacSystemFont, "Helvetica Neue", "Hiragino Sans GB", "Microsoft YaHei UI", "Microsoft YaHei", Arial, sans-serif; letter-spacing: 1.5px; text-indent: 0px; background-color: rgb(253, 252, 245); text-align: center; box-sizing: border-box !important; overflow-wrap: break-word !important;">
inkMacSystemFont, "Helvetica Neue", "Hiragino Sans GB", "Microsoft YaHei UI", "Microsoft YaHei", Arial, sans-serif; letter-spacing: 1.5px; text-align: justify; text-indent: 2em;"> 熟蛋黄上的那层“黑膜”被食用后真的会致癌？其实这种有“黑膜”的蛋黄只是不易被人体吸收，但没有毒，偶尔食用更不会致癌。inkMacSystemFont, "Helvetica Neue", "Hiragino Sans GB", "Microsoft YaHei UI", "Microsoft YaHei", Arial, sans-serif; letter-spacing: 1.5px; text-align: justify; background-color: rgb(253, 252, 245); text-indent: 2em; box-sizing: border-box !important; overflow-wrap: break-word !important;">
inkMacSystemFont, "Helvetica Neue", "Hiragino Sans GB", "Microsoft YaHei UI", "Microsoft YaHei", Arial, sans-serif; letter-spacing: 1.5px; text-align: justify; background-color: rgb(253, 252, 245); text-indent: 2em; box-sizing: border-box !important; overflow-wrap: break-word !important;">
inkMacSystemFont, "Helvetica Neue", "Hiragino Sans GB", "Microsoft YaHei UI", "Microsoft YaHei", Arial, sans-serif; letter-spacing: 1.5px; text-align: justify; background-color: rgb(253, 252, 245); text-indent: 2em; box-sizing: border-box !important; overflow-wrap: break-word !important;"> 其主要成分是硫化亚铁。鸡蛋在长时间加热过程中，蛋白质中的氨基酸会被分解，进而产生硫化物。 inkMacSystemFont, "Helvetica Neue", "Hiragino Sans GB", "Microsoft YaHei UI", "Microsoft YaHei", Arial, sans-serif; letter-spacing: 1.5px; text-align: justify; background-color: rgb(253, 252, 245); text-indent: 2em; box-sizing: border-box !important; overflow-wrap: break-word !important;">
inkMacSystemFont, "Helvetica Neue", "Hiragino Sans GB", "Microsoft YaHei UI", "Microsoft YaHei", Arial, sans-serif; letter-spacing: 1.5px; text-align: justify; text-indent: 0em; background-color: rgb(253, 252, 245); box-sizing: border-box !important; overflow-wrap: break-word !important;">
inkMacSystemFont, "Helvetica Neue", "Hiragino Sans GB", "Microsoft YaHei UI", "Microsoft YaHei", Arial, sans-serif; letter-spacing: 1.5px; text-align: justify; background-color: rgb(253, 252, 245); text-indent: 2em; box-sizing: border-box !important; overflow-wrap: break-word !important;">
inkMacSystemFont, "Helvetica Neue", "Hiragino Sans GB", "Microsoft YaHei UI", "Microsoft YaHei", Arial, sans-serif; letter-spacing: 1.5px; text-align: justify; background-color: rgb(253, 252, 245); text-indent: 2em; box-sizing: border-box !important; overflow-wrap: break-word !important;"> 蛋黄中富含活跃的铁元素，硫化物与铁元素反应会变成硫化亚铁；而硫化亚铁则会使原本金黄色的蛋黄变成青灰色甚至是黑绿色，颜色的程度主要取决于煮的时间，煮的时间过长蛋黄容易变色，硫化亚铁本身无毒，但在胃酸的作用下可能会分解产生硫化氢（臭鸡蛋的气味）；硫化氢虽是一种有毒气体，但有研究表明一定量的硫化氢可扩张血管并保护胃肠黏膜。并且硫化亚铁能产生的硫化氢很少，远难达到会产生剧毒的量。