禽蛋脂质脂肪酸组成评价及指纹图谱的构建

发布时间：2018-05-27 02:00

本文选题：禽蛋 + 脂肪酸　；参考：《中国食品学报》2017年12期

【摘要】：为评价及区分不同禽蛋脂质脂肪酸组成,以7种禽蛋(鸡蛋、鸭蛋、土鸡蛋、鹅蛋、鸽子蛋、鹌鹑蛋和乌鸡蛋)为研究对象,利用GC-MS测定禽蛋蛋黄脂质脂肪酸组成;在提取脂肪酸共有信息的基础上构建指纹图谱,并通过脂肪酸指数和主成分分析(PCA)区分及评价禽蛋脂质。结果表明:7种禽蛋中共有脂肪酸为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)为参考峰,计算共有组分的相对保留时间和相对峰面积,建立指纹图谱。方法验证及相似度分析表明指纹图谱构建效果良好。不同禽蛋脂肪酸组成可通过主成分分析来区分,其中C_(18:1),C_(16:0),C_(18:0)和C_(18:2)能够得到显著区分。脂肪酸指数计算结果显示:禽蛋AI指数0.27~0.47,TI指数0.83~1.08,其中鸽子蛋的AI(0.269)和TI(0.834)指数最低,具有最优的脂肪酸健康指数。
[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.
【作者单位】：国家蛋品研发分中心华中农业大学食品科技学院;石河子大学食品学院;
【基金】：现代农业产业体系(CARS-41-K23) 农业公益性行业专项(201303084)
【分类号】：O657.63;TS253.1

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