不同品种禽蛋中不饱和脂肪酸含量分析
目的 比较鲜鸡蛋、鸭蛋和鹅蛋不同禽蛋的蛋清和蛋黄中的脂肪酸含量。方法 实验分为鸡蛋组、鸭蛋组和鹅蛋组, 用气相色谱法对各组禽蛋中的脂肪酸含量进行定量测定。结果 3种禽蛋蛋清中的饱和脂肪酸含量高于蛋黄, 多不饱和脂肪酸含量低于蛋黄。ω-3不饱和脂肪酸含量大小为: 鸡蛋>鸭蛋>鹅蛋, 强化ω-3脂肪酸的鸭蛋中不饱和脂肪酸含量最高且ω-6/ω-3比值最低; 熟鸭蛋的脂肪酸总量和饱和程度与鲜蛋相比没有发生显著性变化。但是咸蛋中饱和脂肪酸含量增加而不饱和脂肪酸含量减少。结论 3种禽蛋中脂肪酸含量不同, 经强化的鸭蛋中有益ω-3多不饱和脂肪酸明显高于其他鸭蛋, 营养价值最高。
Objective To compare the fatty acid content of egg yolk and egg white of fresh egg, duck egg and goose egg. Methods The eggs were divided into 3 groups including eggs, duck eggs and goose eggs. The fatty acid contents in 3 kinds of eggs were detected by gas chromatography (GC). Results The saturated fatty acid content of 3 kinds of eggs in the egg white was higher than that of egg yolk, while the content of polyunsaturated fatty acids in egg white was lower than that of egg yolk. The ω-3 polyunsaturated fatty acid (PUFA) content was as followed: egg> duck eggs> goose egg. The content of unsaturated fatty acids in the duck egg strengthened ω-3 was the highest and the ratio of ω-6/ω-3 was the lowest. The amount of fatty acids and saturated degree had no significant difference between cooked duck egg and fresh eggs., but the saturated fatty acid content increased and the unsaturated fatty acids content decreased in salted egg. Conclusion The content of fatty acids in 3 kinds of eggs are different, and the beneficial ω-3 polyunsaturated fatty acids content in duck eggs strengthened is significantly higher than other duck eggs, which had the highest nutritional value.
标题：不同品种禽蛋中不饱和脂肪酸含量分析
英文标题：Analysis of fatty acid content in different varieties of eggs
作者：
孙慧珍 山东农业大学化学与材料科学学院
裘立群 山东农业大学化学与材料科学学院
宋少芳 山东农业大学化学与材料科学学院
中文关键词:鲜禽蛋,饱和脂肪酸,ω-3不饱和脂肪酸,气相色谱法,
英文关键词:fresh eggs,saturated fatty acids,ω-3 polyunsaturated fatty acids,gas chromatography,
发表日期：2016-02-25
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