Microsoft Word 孙慧珍 二校 出2459

Transcription

1 7 6 Vol. 7 No Journal of Food Safety and Quality Jun., 2016 孙慧珍, 裘立群 * *, 宋少芳 (, ) 摘要 : 目的 方法, 结果 3, ω-3 : >>, ω-3 ω-6/ω-3 ; 结论 3, ω-3, 关键词 : ; ; ω-3 ; Analysis of fatty acid content in different varieties of eggs SUN Hui-Zhen, QIU Li-Qun *, SONG Shao-Fang * (College of Chemistry and Material Science, Shandong Agricultural University, Tai an , China) ABSTRACT: 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. KEY WORDS: fresh eggs; saturated fatty acids; ω-3 polyunsaturated fatty acids; gas chromatography 基金项目 : (2013GZX20109) Fund: Supported by Center for Food Safety in Shandong Province Provincial Science and Technology Development Program (2013GZX20109) * 通讯作者 :,, [email protected],,, [email protected] *Corresponding author: QIU Li-Qun, Senior Experimentalist, College of Chemistry and Material Science, Shandong Agricultural University, Tai an , China. [email protected] SONG Shao-Fang, Associate professor, College of Chemistry and Material Science, Shandong Agricultural University, Tai an , China. [email protected]

2 前言,, [1-3],,, [4], 3 (polyunsaturated fatty acids, PUFA),, [5,6] PUFA ω-3 ω-6 ω-3, ω-3 (C20:5, EPA), (C22:6, DHA) α- (C18:3, LNA), LNA EPA DHA ω-6 (C18:2) γ- (C18:3)(C20:4n6), [7] [8] (gas chromatography, GC),,, 2 材料与方法 2.1 材料 (, ), 1#(, ), 2#( ), 3#(, ), 4#(,, ), (, ), (, ) 2.2 仪器与试剂 GC-2010 ( Gcsolution 2.3, ); DB-23 (30 m 0.32 mm, 0.25 μm, Agilent ); QL-300 ( ); QL ( ); TGL-20M ( ) 37 ( 10 mg/ml, 1: C4:0, 4%; 2: C6:0, 4%; 3: C8:0, 4%; 4: C10:0, 4%; 5: C11:0, 2%; 6: C12:0, 4%; 7: C13:0, 2%; 8: C14:0, 4%; 9: C14:1, 2%; 10: C15:0, 2%; 11: C15:1, 2%; 12: C16:0, 6%; 13: C16:1, 2%; 14: C17:0, 2%; 15: C17:1, 2%; 16: C18:0, 4%; 17: C18:1n9t, 2%; 18: C18:1n9c, 4%; 19: C18:2n6t, 2%; 20: C18:2n6c, 2%; 21: C18:3n6c, 2%; 22: C18:3n3, 2%; 23: C20:0, 4%; 24: C20:1, 2%; 25: C21:0, 2%; 26: C20:2, 2%; 27: C20:3n6, 2%; 28: C20:4n6, 2%; 29: C20:3n3, 2%; 30: C22:0, 4%; 31: C22:1n9, 2%; 32: C20:5n3, 2%; 33: C23:0, 2%; 34: C22:2, 2%; 35: C24:0, 4%; 36: C24:1, 2%; 37: C22:6n3, 2%; ); (, ); -(15%, ); (, ) 2.3 实验方法 样品前处理, 3 ( ) 2.0 g 25 ml, 1 mg/ml (C11:0) 200 μl, 100 mg, 10 ml 37%, min, 5 min [9] ; 5 ml / (2:1, V:V) 1 h, 2 ml KOH-CH 3 OH(0.4 mg/ml) min, 2 ml BF 3 -CH 3 OH(15%) min;, 10 ml,,,, 1 ml GC -20, 色谱检测条件 :, 0.5 ml/min; 10:1, : 250 ; : 100 ( 5 min) 190 ( 16min) 20 /min 20 /min 220 ( 15 min); FID : 260, 40 ml/min, 400 ml/min, 30 ml/min; : 1.0 μl; : DB-23(30 m 0.32 mm, 0.25 μm) 3 结果与讨论 3.1 GC 色谱图 标准物质色谱图 1,, 37, 鸭蛋 2#GC 谱图 2,, 8, : ;,

3 6, : 分析方法的验证 内标回收率 C11:0, C 11:0,, C 11: %(n=6), 0.18%( 1), GC, Table 1 表 1 C 11:0 回收率及精密度 (n=6) Results of recovery and precision of C 11:0 (n=6) (%) (%) RSD(%) Fig Chromatogram of the mixture of 37 kinds of fatty acid methyl esters 主要脂肪酸的标准曲线及最低检测限 2.5~200 mg/l, 2 2, ~0.9991, 0.12~0.30 mg/l C18:2n6c 禽蛋物理性质比较 2 2# Fig. 2 Chromatogram of the duck egg 2 (Peaks: 1= C16:1; 2= C18:1n9c; 3=C18:2n6c; 4=C18:3n6c; 5=C18:3n3; 6=C20:4n6; 7=C20:5n3; 8=C22:6n3) 3 / 3 3,,, ;,,, /, Table 2 表 2 主要脂肪酸的标准曲线及最低检测限 Standard curves and detection limits of main fatty acid methyl esters (mg/l) (mg/l) (C16:1) Y = X ~ (C18:1n9c) Y = X ~ (C18:2) Y = X ~ α- (C18:3n6c) Y = 0.582X ~ γ- (C18:3n3) Y = X ~ ARA(C20:4n6) Y = X ~ EPA(C20:5n3) Y = X ~ DHA(C22:6n3) Y = X ~

4 表 3 3 种禽蛋的蛋重 蛋黄重及蛋黄 / 蛋清百分比 (n=3) Table 3 The egg weight, egg yolk and ratio of egg yolk/egg white of 3 kinds of eggs (n=3) /g 59.35± ± ±1.02 /g 19.15± ± ±2.25 //% 0.26± ± ± 禽蛋中各脂肪酸含量比较 3 C18:2n6c Fig. 3 Standard curve of C18:2n6c ,, 4 4, (monounsaturated fatty acid, MUFA)(polyunsaturated fatty acid, PUFA) Table 4 表 4 禽蛋中各脂肪酸含量比较 Comparison of the fatty acid contents in eggs 1# 1# 2# 2# 3# 3# ω (mg/g) 4# 4# (C16:1) (C18:2) α- (C18:3n6c) γ- (C18:3n3) ARA (C20:4n6) EPA (C20:5n3) DHA (C22:6n3) ND ND ND ND ND ND ND ND ND ND ND ND ND ND ND ND ND ND ND ND MUFA( ) PUFA( ) ω-3 ND ND ND ω ω-6/ω : ND

5 6, : 2463,,, ω-3, 2.879%, ω-3 0, 3 [10-13],, ;, 3 ω-3, ω-3 PUFA, δ-5 δ-6 EPA DHA 80% EPA DHA [14] DHA EPA α-, DHA [15] ω-3 PUFA, [16] ;, ω-3 PUFA, ω-3 (2#)>(4#)> (3#)>(1#) α-, α- 2 EPA, EPA, ω-3 EPA, ω-3, ω-3, SFA, α-epa DHA ω-6, 3 γ-ara ω-6 PUFA, γ- ARA ARA, ω-3 ω-6, ω-6 PUFA [17], ω-6/ω-3 1~2 [18] ω-6/ω-3 : # # # , ω-3 ω-6/ω-3,,,,, PUFA MUFA 4 讨论 ( ω-3 ), ω-3 PUFA, ω-3 PUFA : >> ω-3,, ω-6/ω-3 [19], ω-3 20 mg/kg,, [20],,, 参考文献 [1]. [J]., 1999, 18(1): Qian L. Analysis of the fatty acid composition of Guizhou yellow bird [J]. J Mountain Agric Biol, 1999, 18(1): [2] Hidalgo A, Rossi M, Clerici F, et al. A market study on the quality characteristicsof eggs from different housing systems [J]. Food Chem, 2008, 106: [3]. [D]. :, Zhu LJ. Study on analysis of phospholipid composition and structure characteristics of eggs [D]. Wuhan: Huazhong Agricultural University, [4],,,. [J]., 2012, 02(6): Chen W, Lin YC, Zhang HX, et al. Fatty acid metabolism in poultry and eggs in the sediment and nutrient regulation [J]. J Anim Nutr, 2012, 02(6): [5],. [J]., 2001, 21(1): Zeng XF, Chen AG. Current situation of the research on the enhancement of the eggs by polyunsaturated fatty acids [J]. Feed Ind, 2001, 21(1): [6]. 34 [J]., 2010, 19(3): Liu F. Simultaneous determination of 34 kinds of fatty acids in food by gas chromatography [J]. Fujian Anal Test, 2010, 19(3): [7],,,. - [J]., 2006, 24(4): Gong Y, Wang QE, Yang Y, et al. Determination of egg yolk lecithin by high performance liquid chromatography with evaporative light scattering detection [J]. Chin J Chromatogr, 2006, 24(4): [8],. (PUFA) [J]., 2002, 06(9): Zang YJ, Che XR, Zhang HX. Dietary polyunsaturated fatty acids (PUFA) on the status quo at home in eggs enriched [J]. Feed Ind, 2002, 06(9): [9],,,. [J]., 2013, 21(10): Wang QL, Jin GF, Liu CY, et al. The eggs of polyunsaturated fatty acid research progress [J]. China Poultry, 2013, 21(10): [10] Samir S, Fan Piu K, et al. Fatty acid composition of certi?ed organic, conventional and omega-3 eggs [J]. Food Chem, 2009, 116(11): [11]. [J]., 2001, 1(6): Yi ZH. Influence of diet on egg quality [J]. Jiangxi Feed, 2001, 1(6):

6 [12],,. [J]., 2005, 15(4): Yu XY, Jia W, Gao R. Method for rapid detection of fat in eggs [J]. Chin J Health Lab Technol, 2005, 15(4): [13],,,. [J]., 2013, 19(11): Huang DX, Li JB, Chen HW, et al. Egg, duck's egg, quail egg cholesterol content in comparison [J]. Anhui Agric Sci Bull, 2013, 19(11): [14]. [J]., 1995, 24(17): Su XO. Effect of dietary fat and fatty acid composition on cholesterol content in eggs. [J]. Chin feed, 1995, 24(17): [15],,. [J]., 2007, 31(2): Li J, Deng ZY, Huang YH, et al. Determination of fatty acids of egg [J]. J Nanchang Univ, 2007, 31(2): [16] Surai PF, Sparks. Designer eggs: from improvement of egg composition to functional food [J]. Trends Food Sci Technol, 2001, 12: [17],. [J]., 2015, 37(11): Zhou Y, Qi ZL. Research Progress on the regulation of egg quality by polyunsaturated fatty acids [J]. China Poultry, 2015, 37(11): [18] Simopoulos A P. New products from the agri -food industry: Thereturn of ω-3 fatty acids into the food supply [J]. Lipids, 1999, 34(11): [19],,,. 3 [J]., 2011, 14(3): Zhang AW, Zuo YL, Ju GC, et al. Study on the content comparison of fatty acids of 3 egg yolk in poultry [J]. Chin J Anim Sci, 2011, 14(3): [20],,,. ω-3 ω-6 [J]., 2009, 12(3): Huang FF, Chen J, He YB, et al. Egg Omega -3 series, Omega -6 series polyunsaturated fatty acid content [J]. Grain Oil, 2009, 12(3): [21],,,. [J]., 2010, 31(21): Shi TH, Huang BH, Wei XF, et al. Composition of different feed additives on egg quality and effect of duck's egg, egg yolk coloring effect [J]. Feed Ind, 2010, 31(21): 作者简介 ( 责任编辑 : 姚菲 ) 孙慧珍, 硕士研究生, 主要研究方向为色谱分析 @qq.com 宋少芳, 理学硕士, 副教授, 主要研究方向为色谱分析 [email protected] 裘立群, 理学硕士, 高级实验师, 主要研究方向为色谱分析 [email protected]