| 李子睦.DHA营养强化鸡蛋与普通鸡蛋蛋黄脂质组成对比分析[J].中国油脂,2021,46(2):36~40.[LI Zimu.Comparison of lipid between DHA fortified eggs and ordinary eggs[J].China Oils and Fats,2021,46(2):36~40.] |
| DHA营养强化鸡蛋与普通鸡蛋蛋黄脂质组成对比分析 |
| Comparison of lipid between DHA fortified eggs and ordinary eggs |
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| DOI： |
| 中文关键词: DHA 营养强化鸡蛋 磷脂 脂质 脂肪酸组成 脂肪酸分布 |
| 英文关键词:DHA fortified egg phospholipid lipid fatty acid composition fatty acid distribution |
| 基金项目:国家自然科学基金面上项目（31671818） |
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| 中文摘要: |
| 以DHA营养强化鸡蛋及普通鸡蛋为原料，将鸡蛋煮熟后取出蛋黄，以体积比2∶ 1的氯仿-甲醇提取其中的脂质，分析总脂质含量、磷脂含量、总脂质的脂肪酸组成、磷脂的脂肪酸组成及分布以及中性脂（甘三酯和甘二酯）的脂肪酸组成及分布。结果表明：DHA营养强化鸡蛋蛋黄中的总脂质含量（（29.28±1.70）%）与普通鸡蛋（（32.46±0.34）%）无显著性差异（P＞0.05），总脂质中磷脂含量（（102.13±1.57） mg/g）与普通鸡蛋（（96.44±2.44） mg/g）无显著性差异（P＞0.05），DHA营养强化鸡蛋总脂质中DHA含量（（11.14±0.18）%）远超普通鸡蛋（（0.14±0.00）%），且DHA在磷脂中的含量（（13.60±0.64）%）高于总脂质，在甘三酯（（5.09±0.18）%）及甘二酯（（1.88±1.13）%）等中性脂中含量较少；从空间位置分布来看，DHA在磷脂中各位置的分布无显著性差异，且DHA营养强化鸡蛋具有更佳的ω-3/ω-6比值。 |
| 英文摘要: |
| Using DHA fortified eggs and ordinary eggs as raw materials, the eggs were cooked and the yolks were taken out, and the lipids were extracted with chloroform-methanol（volume ratio 2∶ 1), and then the total lipid content, phospholipid content, fatty acid composition of total lipid and fatty acid composition and distribution of phospholipids and neutral lipids (triglycerides and diglycerides) were analyzed. The results showed that the total lipid content((29.28±1.70)%) in the yolk of DHA fortified eggs was not significantly different from that of ordinary eggs ((32.46±0.34)%) (P>0.05), and the phospholipid content ((102.13±1.57) mg/g) in the total lipid of DHA fortified eggs yolk was not significantly different from that of ordinary eggs ((96.44±2.44) mg/g) (P>0.05). DHA content((11.14±0.18)%) in total lipids of DHA fortified eggs was much higher than that in ordinary eggs ((0.14±0.00)%), and DHA content ((13.60±0.64)%) in the phospholipids was higher than that in the total lipids, and the DHA content in neutral lipids such as triglycerides ((5.09±0.18)%) and diglycerides ((1.88±1.13)%) was less. From the spatial distribution, there was no significant difference in the distribution of DHA in phospholipids, and DHA fortified eggs had a better ω-3/ω-6 ratio. |
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