發(fā)布時(shí)間：2017-12-27 10:12

  本文關(guān)鍵詞：藍(lán)孔雀蛋貯藏加工過程中脂質(zhì)變化研究　出處：《甘肅農(nóng)業(yè)大學(xué)》2017年博士論文　論文類型：學(xué)位論文

  更多相關(guān)文章： 藍(lán)孔雀蛋 脂質(zhì) 貯藏 加熱 真空冷凍干燥

【摘要】：藍(lán)孔雀(Pavo cristatus)原屬觀賞珍禽,現(xiàn)已在世界各國普遍飼養(yǎng),藍(lán)孔雀蛋也已作為特色禽蛋品種供消費(fèi)者食用。然而,目前對藍(lán)孔雀蛋的品質(zhì)及其變化規(guī)律等的研究尚未見報(bào)道。為此,本論文對藍(lán)孔雀蛋的脂質(zhì)及其在貯藏、加工過程中的變化規(guī)律進(jìn)行了系列研究。主要研究結(jié)果如下:(1)采用HPLC分析了藍(lán)孔雀蛋和京白雞蛋的脂質(zhì)。相對于京白雞蛋,藍(lán)孔雀蛋的總脂質(zhì)、極性脂和磷脂酰膽堿含量較高,膽固醇含量較低,但差異不顯著(P0.05)。藍(lán)孔雀蛋的總脂質(zhì)含量是京白雞蛋的1.16倍。藍(lán)孔雀蛋和京白雞蛋蛋黃中的中性脂質(zhì)占總脂質(zhì)的比例分別為62.61%和65.81%,而極性脂質(zhì)占總脂質(zhì)的比例分別為38.19%和34.20%。磷脂組分中,藍(lán)孔雀蛋中的磷脂酰膽堿(PC)、磷脂酰乙醇胺(PE)、磷脂酰肌醇(PI)的比例分別占總脂質(zhì)含量的31.2%、2.79%和1.60%;而京白雞蛋中PC、PE、PI的含量分別占總脂質(zhì)含量的27.77%、2.88%和2.13%。藍(lán)孔雀蛋和京白雞蛋的膽固醇酯含量分別為32.07μg/mg和35.32μg/mg。(2)采用GC-MS分析了藍(lán)孔雀蛋和京白雞蛋中的脂肪酸。兩種禽蛋中均含有相同類型的22種脂肪酸,但含量存在差異。兩種禽蛋中油酸的含量最高(C18:1ω-9),其次為飽和棕櫚酸(C16:0)。其中,藍(lán)孔雀蛋和京白雞蛋中的C18:1ω-9含量分別為253.48μg/mg和199.61μg/mg(P0.01),C16:0含量分別為183.28μg/mg和166.85μg/mg(P0.01)。藍(lán)孔雀蛋和京白雞蛋中的DHA(C22:6ω-3)的含量分別為19.73μg/mg和15.32μg/mg(P0.05),EPA(C20:5ω-3)的含量分別為29.91μg/mg和18.78μg/mg(P0.01)。在蛋黃脂質(zhì)中,藍(lán)孔雀蛋的多不飽和脂肪酸(PUFA)和單不飽和脂肪酸(MUFA)顯著高于飽和脂肪酸(SFA)(P0.05),而京白雞蛋的多不飽和脂肪酸(PUFA)和單不飽和脂肪酸(MUFA)顯著低于飽和脂肪酸(SFA)(P0.05)。藍(lán)孔雀蛋和京白雞蛋的ω-6/ω-3脂肪酸的比例分別為4.41和4.10,均在推薦的最佳比例范圍內(nèi)。藍(lán)孔雀蛋的AI指數(shù)和TI指數(shù)均低于京白雞蛋。(3)考察了4±2℃和22±2℃兩種溫度保藏的過程中藍(lán)孔雀蛋脂質(zhì)和脂肪酸含量的變化。結(jié)果顯示兩種溫度貯藏過程中藍(lán)孔雀蛋的中性脂質(zhì)(NL)和磷脂(PL)含量降低而游離脂肪酸(FFA)含量增加。貯藏8周后,4±2℃和22±2℃貯藏樣品的NL含量分別下降5.47%和31.96%,PL則分別下降了14.95%和20.79%。兩種溫度貯藏過程中藍(lán)孔雀蛋脂肪酸均表現(xiàn)為SFA含量升高而UFA和膽固醇含量降低。貯藏8周后,4±2℃和22±2℃貯藏樣品的SFA含量分別上升了0.91%和1.84%,MUFA含量分別下降了0.35%和2.08%,而PUFA含量分別下降了1.28%和3.03%,膽固醇含量則分別下降6.94%和4.88%。(4)考察了藍(lán)孔雀蛋在蒸煮加熱和微波加熱過程中脂質(zhì)和脂肪酸含量的變化。兩種方式加熱過程中,藍(lán)孔雀蛋黃主要脂質(zhì)組分中的中性脂質(zhì)(NL)和游離脂肪酸(FFA)含量呈現(xiàn)上升趨勢(P0.05),而磷脂(PL)含量呈現(xiàn)下降趨勢(P0.05)。加熱過程中藍(lán)孔雀蛋蛋黃飽和脂肪酸的含量呈現(xiàn)顯著上升趨勢(P0.05),大多數(shù)不飽和脂肪酸的含量呈現(xiàn)下降趨勢(P0.05)。蒸煮加熱5min,不飽和脂肪酸的含量下降幅度均在3%以下。微波加熱5min時(shí),C18:1、C18:3的含量分別下降35.50%和33.72%,而C20:4和C22:6含量下降幅度較小。膽固醇含量呈現(xiàn)輕微上升趨勢,加熱5min時(shí),蒸煮加熱和微波加熱的藍(lán)孔雀蛋膽固醇含量分別上升了0.94%和3.13%。整體而言,蒸煮加熱對藍(lán)孔雀蛋中的脂質(zhì)影響小于微波加熱。(5)考察了藍(lán)孔雀蛋在真空冷凍干燥前后脂質(zhì)和脂肪酸含量的變化。真空冷凍干燥后,藍(lán)孔雀蛋黃中性脂質(zhì)組分上升了1.27%,游離脂肪酸上升了5.36%,磷脂則下降了1.92%。與新鮮藍(lán)孔雀蛋黃相比,真空凍干藍(lán)孔雀蛋黃粉中的磷脂酰膽堿下降了6.13%,磷脂酰乙醇胺下降了3.75%,磷脂則下降了13.69%。真空冷凍干燥使蛋黃脂質(zhì)中的飽和脂肪酸升高而不飽和脂肪酸降低。相對于新鮮藍(lán)孔雀蛋黃脂質(zhì)中的飽和脂肪酸,C16:0、C18:0、C20:0、C24:0在真空冷凍干燥以后分別升高了1.68%、4.97%、0.23%和3.25%。真空冷凍干燥使蛋黃脂質(zhì)中的大多數(shù)不飽和脂肪酸降低,而使少量不飽和脂肪酸升高。蛋黃粉中的C16:1、C18:2、C20:2、C20:3、C20:4、C20:5、C22:6相對于新鮮藍(lán)孔雀蛋黃脂質(zhì)分別降低了0.97%、1.18%、0.42%、0.02%、1.37%、5.61%和3.85%。真空冷凍干燥使蛋黃脂質(zhì)中的不飽和脂肪酸C18:1、C18:3、C20:2含量分別升高了0.29%、0.13%和0.02%。真空冷凍干燥對膽固醇的影響較小,蛋黃粉中膽固醇含量相對于新鮮蛋黃僅下降了1.68%。
[Abstract]:Blue Peacock (Pavo cristatus) which has generally kept watch rare birds, in the world, the blue peafowl eggs have also featured varieties for consumers to eat eggs. However, the study of the quality of blue peacock eggs and its changing rules has not yet been reported. In this paper, the lipid of blue peacock eggs and the changes in the process of storage and processing were studied in this paper. The main results are as follows: (1) using HPLC analysis of blue peafowl eggs and chicken egg lipid. Compared with the chicken egg, total lipids, blue peafowl eggs of polar lipids and phosphatidylcholine content, cholesterol content is low, but the difference was not significant (P0.05). The total lipid content of blue peafowl eggs is 1.16 times of the chicken egg. Neutral lipid Blue Peafowl eggs and chicken egg yolk in the proportion of the total lipids were 62.61% and 65.81%, while the proportion of the total lipid polar lipids were 38.19% and 34.20%. Phospholipids, phosphatidylcholine in blue peafowl eggs (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI) and the percentage of total lipid content of 31.2%, 2.79% and 1.60%; and the content of PC in chicken egg and PE and PI respectively of the total lipid content of the 27.77%. 2.88% and 2.13%. The cholesterol ester content of blue peafowl eggs and chicken egg were 32.07 g/mg and 35.32 g/mg. (2) GC-MS was used to analyze the fatty acid blue peafowl eggs and chicken egg in. The two kinds of eggs contain 22 kinds of fatty acids of the same type, but the content is different. The content of oleic acid in the two kinds of eggs was the highest (C18:1 Omega -9), followed by saturated palmitic acid (C16:0). The blue peafowl eggs and chicken egg in C18:1. -9 content were 253.48 g/mg and 199.61 g/mg (P0.01), C16:0 content were 183.28 g/mg and 166.85 g/mg (P0.01). Blue Peafowl eggs and chicken egg in DHA (C22:6 -3) were respectively 19.73 g/mg and 15.32 g/mg (P0.05), EPA (C20:5 -3) were respectively 29.91 g/mg and 18.78 g/mg (P0.01). In the egg yolk lipids, blue peafowl eggs of polyunsaturated fatty acids (PUFA) and monounsaturated fatty acids (MUFA) was significantly higher than that of saturated fatty acids (SFA) (P0.05), and chicken egg of polyunsaturated fatty acids (PUFA) and monounsaturated fatty acids (MUFA) was significantly lower than that of saturated fat acid (SFA) (P0.05). The proportion of blue peafowl eggs and chicken egg Omega -6/ Omega -3 fatty acids were 4.41 and 4.10, are in the best proportion of recommended range. Blue Peafowl eggs AI index and TI index were lower than that of chicken egg. (3) the changes in the content of lipid and fatty acids in the eggs of blue peacock were investigated during the preservation of 4 + 2 and 22 + 2 centigrade temperatures. The results showed that the content of neutral lipid (NL) and phospholipid (PL) in the eggs of blue peacock decreased while the content of free fatty acid (FFA) increased during the two temperature storage. After 8 weeks of storage, the NL content of the samples stored at 4 + 2 and 22 + 2 centigrade decreased by 5.47% and 31.96%, while PL decreased by 14.95% and 20.79%, respectively. In the two temperature storage, the fatty acids of the blue peacock were all increased with the increase of SFA content, while the content of UFA and cholesterol decreased. After storage for 8 weeks, the SFA content of storage samples increased by 0.91% and 1.84% at 4 + 2 and 22 + 2 degrees, respectively. The MUFA content decreased by 0.35% and 2.08%, while the PUFA content decreased by 1.28% and 3.03%, respectively, and the cholesterol content decreased by 1.28% and 3.03%. (4) the changes in the content of lipid and fatty acids in the cooking and microwave heating of blue peacock eggs were investigated. In the two way of heating, the contents of neutral lipids (NL) and free fatty acids (FFA) in the main lipid fractions of the blue peacock yolk showed an upward trend (P0.05), while the phospholipid (PL) content showed a decreasing trend (P0.05). In the heating process of blue peafowl egg yolk fatty acid content showed a significant upward trend (P0.05), most of the content of unsaturated fatty acids decreased (P0.05). The decrease of the content of unsaturated fatty acids was less than 3% in cooking by cooking for 5min. When microwave was heated for 5min, the content of C18:1 and C18:3 decreased by 35.50% and 33.72% respectively, while the content of C20:4 and C22:6 decreased slightly. The cholesterol content showed a slight rising trend. When heating 5min, the cholesterol content of the blue peacock was 0.94% and 3.13% respectively. As a whole, the effect of cooking heating on the lipid in the blue peacock eggs is less than that of microwave heating. (5) the changes of lipid and fatty acid content of blue peacock eggs before and after vacuum freeze drying were investigated. After vacuum freeze-drying, the neutral lipid components of the blue peacock yolk increased by 1.27%, the free fatty acids increased by 5.36%, and the phospholipids decreased by 1.92%. Compared with fresh blue peacock yolk, phosphatidylcholine in vacuum freeze-dried Blue Peacock egg yolk powder dropped by 6.13%, phosphatidylethanolamine decreased by 3.75%, phospholipid decreased by 13.69%. The vacuum freeze drying makes the saturated fatty acids in the yolk lipid increase and the unsaturated fatty acids decrease. Compared with the saturated fatty acids in the yolk lipids of fresh blue peacock, C16:0, C18:0, C20:0 and C24:0 increased by 1.68%, 4.97%, 0.23% and 3.25% after vacuum freeze-drying, respectively. Vacuum freeze-drying reduces most of the unsaturated fatty acids in the yolk lipid and increases a small amount of unsaturated fatty acids. The C16:1, C18:2, C20:2, C20:3, C20:4, C20:5 and C22:6 in yolk powder decreased by 0.97%, 1.18%, 0.42%, 0.02%, 1.37%, 5.61% and 3.85% compared with that of fresh blue peacock, respectively. The contents of unsaturated fatty acids C18:1, C18:3 and C20:2 in yolk lipid were increased by 0.29%, 0.13% and 0.02% respectively by vacuum freeze drying. The effect of vacuum freeze drying on cholesterol is less, and the content of cholesterol in yolk powder is only 1.68% lower than that of fresh egg yolk.
【學(xué)位授予單位】：甘肅農(nóng)業(yè)大學(xué)
【學(xué)位級別】：博士
【學(xué)位授予年份】：2017
【分類號】：TS253.4

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