蓝孔雀蛋贮藏加工过程中脂质变化研究

发布时间：2017-12-27 10:12

本文关键词：蓝孔雀蛋贮藏加工过程中脂质变化研究　出处：《甘肃农业大学》2017年博士论文　论文类型：学位论文

【摘要】：蓝孔雀(Pavo cristatus)原属观赏珍禽,现已在世界各国普遍饲养,蓝孔雀蛋也已作为特色禽蛋品种供消费者食用。然而,目前对蓝孔雀蛋的品质及其变化规律等的研究尚未见报道。为此,本论文对蓝孔雀蛋的脂质及其在贮藏、加工过程中的变化规律进行了系列研究。主要研究结果如下:(1)采用HPLC分析了蓝孔雀蛋和京白鸡蛋的脂质。相对于京白鸡蛋,蓝孔雀蛋的总脂质、极性脂和磷脂酰胆碱含量较高,胆固醇含量较低,但差异不显著(P0.05)。蓝孔雀蛋的总脂质含量是京白鸡蛋的1.16倍。蓝孔雀蛋和京白鸡蛋蛋黄中的中性脂质占总脂质的比例分别为62.61%和65.81%,而极性脂质占总脂质的比例分别为38.19%和34.20%。磷脂组分中,蓝孔雀蛋中的磷脂酰胆碱(PC)、磷脂酰乙醇胺(PE)、磷脂酰肌醇(PI)的比例分别占总脂质含量的31.2%、2.79%和1.60%;而京白鸡蛋中PC、PE、PI的含量分别占总脂质含量的27.77%、2.88%和2.13%。蓝孔雀蛋和京白鸡蛋的胆固醇酯含量分别为32.07μg/mg和35.32μg/mg。(2)采用GC-MS分析了蓝孔雀蛋和京白鸡蛋中的脂肪酸。两种禽蛋中均含有相同类型的22种脂肪酸,但含量存在差异。两种禽蛋中油酸的含量最高(C18:1ω-9),其次为饱和棕榈酸(C16:0)。其中,蓝孔雀蛋和京白鸡蛋中的C18:1ω-9含量分别为253.48μg/mg和199.61μg/mg(P0.01),C16:0含量分别为183.28μg/mg和166.85μg/mg(P0.01)。蓝孔雀蛋和京白鸡蛋中的DHA(C22:6ω-3)的含量分别为19.73μg/mg和15.32μg/mg(P0.05),EPA(C20:5ω-3)的含量分别为29.91μg/mg和18.78μg/mg(P0.01)。在蛋黄脂质中,蓝孔雀蛋的多不饱和脂肪酸(PUFA)和单不饱和脂肪酸(MUFA)显著高于饱和脂肪酸(SFA)(P0.05),而京白鸡蛋的多不饱和脂肪酸(PUFA)和单不饱和脂肪酸(MUFA)显著低于饱和脂肪酸(SFA)(P0.05)。蓝孔雀蛋和京白鸡蛋的ω-6/ω-3脂肪酸的比例分别为4.41和4.10,均在推荐的最佳比例范围内。蓝孔雀蛋的AI指数和TI指数均低于京白鸡蛋。(3)考察了4±2℃和22±2℃两种温度保藏的过程中蓝孔雀蛋脂质和脂肪酸含量的变化。结果显示两种温度贮藏过程中蓝孔雀蛋的中性脂质(NL)和磷脂(PL)含量降低而游离脂肪酸(FFA)含量增加。贮藏8周后,4±2℃和22±2℃贮藏样品的NL含量分别下降5.47%和31.96%,PL则分别下降了14.95%和20.79%。两种温度贮藏过程中蓝孔雀蛋脂肪酸均表现为SFA含量升高而UFA和胆固醇含量降低。贮藏8周后,4±2℃和22±2℃贮藏样品的SFA含量分别上升了0.91%和1.84%,MUFA含量分别下降了0.35%和2.08%,而PUFA含量分别下降了1.28%和3.03%,胆固醇含量则分别下降6.94%和4.88%。(4)考察了蓝孔雀蛋在蒸煮加热和微波加热过程中脂质和脂肪酸含量的变化。两种方式加热过程中,蓝孔雀蛋黄主要脂质组分中的中性脂质(NL)和游离脂肪酸(FFA)含量呈现上升趋势(P0.05),而磷脂(PL)含量呈现下降趋势(P0.05)。加热过程中蓝孔雀蛋蛋黄饱和脂肪酸的含量呈现显著上升趋势(P0.05),大多数不饱和脂肪酸的含量呈现下降趋势(P0.05)。蒸煮加热5min,不饱和脂肪酸的含量下降幅度均在3%以下。微波加热5min时,C18:1、C18:3的含量分别下降35.50%和33.72%,而C20:4和C22:6含量下降幅度较小。胆固醇含量呈现轻微上升趋势,加热5min时,蒸煮加热和微波加热的蓝孔雀蛋胆固醇含量分别上升了0.94%和3.13%。整体而言,蒸煮加热对蓝孔雀蛋中的脂质影响小于微波加热。(5)考察了蓝孔雀蛋在真空冷冻干燥前后脂质和脂肪酸含量的变化。真空冷冻干燥后,蓝孔雀蛋黄中性脂质组分上升了1.27%,游离脂肪酸上升了5.36%,磷脂则下降了1.92%。与新鲜蓝孔雀蛋黄相比,真空冻干蓝孔雀蛋黄粉中的磷脂酰胆碱下降了6.13%,磷脂酰乙醇胺下降了3.75%,磷脂则下降了13.69%。真空冷冻干燥使蛋黄脂质中的饱和脂肪酸升高而不饱和脂肪酸降低。相对于新鲜蓝孔雀蛋黄脂质中的饱和脂肪酸,C16:0、C18:0、C20:0、C24:0在真空冷冻干燥以后分别升高了1.68%、4.97%、0.23%和3.25%。真空冷冻干燥使蛋黄脂质中的大多数不饱和脂肪酸降低,而使少量不饱和脂肪酸升高。蛋黄粉中的C16:1、C18:2、C20:2、C20:3、C20:4、C20:5、C22:6相对于新鲜蓝孔雀蛋黄脂质分别降低了0.97%、1.18%、0.42%、0.02%、1.37%、5.61%和3.85%。真空冷冻干燥使蛋黄脂质中的不饱和脂肪酸C18:1、C18:3、C20:2含量分别升高了0.29%、0.13%和0.02%。真空冷冻干燥对胆固醇的影响较小,蛋黄粉中胆固醇含量相对于新鲜蛋黄仅下降了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.
【学位授予单位】：甘肃农业大学
【学位级别】：博士
【学位授予年份】：2017
【分类号】：TS253.4

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