胶原蛋白肠衣的主要原料为动物活性胶原蛋白，增加蛋白质作为胶原蛋白肠衣的特征指 标。胶原蛋白肠衣中的水分含量高低会影响肠衣的柔韧性和保存期限，水分过低会导致肠衣 干裂和易断，水分过高又会导致肠衣霉变影响保存期限，增加水分指标的目的是控制肠衣既 能保持合适的柔韧度又能防止肠衣霉变。蛋白质和水分这两项指标是参照美国、日本等国生 产的胶原蛋白肠衣产品的相关要求和本次采集的胶原蛋白肠衣样品的检测数据而定。
The main material of collagen intestinal coat is animal active collagen. Increasing protein is the characteristic index of collagen intestinal coat. The water content in collagen sausage will affect the flexibility and shelf life of the sausage. Low water content will cause the sausage to crack and break. High water content will also cause the sausage to mildew and affect the shelf life. The purpose of increasing water index is to control the sausage not only to maintain the appropriate flexibility but also to prevent the sausage from mildewing. The two indicators of protein and water are based on the relevant requirements of collagen intestinal products produced in the United States, Japan and other countries, and the detection data of collagen intestinal samples collected in this study.
蛋白质:美国产品为43 g/100g ;日本产品为 48~55 g/100g ;本次制标样品蛋白质的检测值 范围是57.1~80.2 g/100g ，均值64.6 g/100g ，建议蛋白质标准值修订为45 g/100g ，合格 率100%;
Protein: American product is 43 g/100g; Japanese product is 48-55 g/100g; The detection range of protein in this standard sample is 57.1-80.2 g/100g, the average value is 64.6 g/100g. It is suggested that the standard value of protein be revised to 45 g/100g, and the qualified rate is 100%.
水分:美国≤19 g/100g ;日本≤17~23 g/100g 。中国产品为水分标准值范围修订为≤25%，合格率100%。
Moisture: USA < 19 g/100g; Japan < 17-23 g/100g. The standard range of water content for Chinese products was revised to be less than 25% and the qualified rate was 100%.