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| Comparison of lipid between DHA fortified eggs and ordinary eggs |
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| DOI： |
| KeyWord:DHA fortified egg phospholipid lipid fatty acid composition fatty acid distribution |
| FundProject:国家自然科学基金面上项目（31671818） |
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| Abstract: |
| 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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