發(fā)布時間：2018-05-27 02:00

  本文選題：禽蛋 + 脂肪酸　； 參考：《中國食品學報》2017年12期

【摘要】：為評價及區(qū)分不同禽蛋脂質脂肪酸組成,以7種禽蛋(雞蛋、鴨蛋、土雞蛋、鵝蛋、鴿子蛋、鵪鶉蛋和烏雞蛋)為研究對象,利用GC-MS測定禽蛋蛋黃脂質脂肪酸組成;在提取脂肪酸共有信息的基礎上構建指紋圖譜,并通過脂肪酸指數(shù)和主成分分析(PCA)區(qū)分及評價禽蛋脂質。結果表明:7種禽蛋中共有脂肪酸為C_(14:0),C_(16:0),C_(16:1),C_(17:0),C_(18:0),C_(18:1),C_(18:2),C_(18:3),C_(20:4)和C_(22:6);以C_(16:0)為參考峰,計算共有組分的相對保留時間和相對峰面積,建立指紋圖譜。方法驗證及相似度分析表明指紋圖譜構建效果良好。不同禽蛋脂肪酸組成可通過主成分分析來區(qū)分,其中C_(18:1),C_(16:0),C_(18:0)和C_(18:2)能夠得到顯著區(qū)分。脂肪酸指數(shù)計算結果顯示:禽蛋AI指數(shù)0.27~0.47,TI指數(shù)0.83~1.08,其中鴿子蛋的AI(0.269)和TI(0.834)指數(shù)最低,具有最優(yōu)的脂肪酸健康指數(shù)。
[Abstract]:In order to evaluate and distinguish the composition of lipid fatty acids in different eggs, seven kinds of eggs (eggs, duck eggs, earth eggs, goose eggs, pigeon eggs, quail eggs and black eggs) were used to determine the composition of lipid fatty acids in egg yolk by GC-MS. On the basis of extracting the common information of fatty acids, the fingerprint was constructed, and the egg lipid was distinguished and evaluated by fatty acid index and principal component analysis (PCA). The results show that there is a total of fatty acids in seven kinds of eggs: C: 14: 0, C20: 0; C: 16: 0; C1: 161; C: 17: 0; C0: 1: 0. This is how to establish a fingerprint map by calculating the relative retention time and the relative peak area of the total group and establishing the fingerprint atlas by calculating the relative retention time and the relative area of the total group, and establishing the fingerprint atlas by calculating the relative retention time and the relative peak area of the total group by calculating the relative retention time and the area of the relative peak. Method validation and similarity analysis showed that the effect of fingerprint construction was good. The fatty acid composition of different eggs can be distinguished by principal component analysis, of which C / T 18: 1 / C / T 16: 0 / C / T 18: 0) and C / T / 18: 2) can be distinguished significantly. The results of fatty acid index calculation showed that the AI index of poultry eggs was 0.270.47 and TI index was 0.83n0.08, among which the index of pigeon eggs was the lowest, and the index of tii 0.834) was the lowest, and had the best fatty acid health index.
【作者單位】： 國家蛋品研發(fā)分中心華中農(nóng)業(yè)大學食品科技學院;石河子大學食品學院;
【基金】：現(xiàn)代農(nóng)業(yè)產(chǎn)業(yè)體系(CARS-41-K23) 農(nóng)業(yè)公益性行業(yè)專項(201303084)
【分類號】：O657.63;TS253.1

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