7 6 Vol. 7 No. 6 2016 6 Journal of Food Safety and Quality Jun., 2016 孙慧珍, 裘立群 * *, 宋少芳 (, 271018) 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 271018, 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 :,, E-mail: simons1@163.com,,, E-mail: ssf@sdau.edu.cn *Corresponding author: QIU Li-Qun, Senior Experimentalist, College of Chemistry and Material Science, Shandong Agricultural University, Tai an 271018, China. E-mail: simons1@163.com SONG Shao-Fang, Associate professor, College of Chemistry and Material Science, Shandong Agricultural University, Tai an 271018, China. E-mail: ssf@sdau.edu.cn
2460 7 1 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 2.3.1 样品前处理, 3 ( ) 2.0 g 25 ml, 1 mg/ml (C11:0) 200 μl, 100 mg, 10 ml 37%, 80 30 min, 5 min [9] ; 5 ml / (2:1, V:V) 1 h, 2 ml KOH-CH 3 OH(0.4 mg/ml) 50 30 min, 2 ml BF 3 -CH 3 OH(15%) 60 30 min;, 10 ml,,,, 1 ml GC -20, 2.3.2 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 3.1.1 标准物质色谱图 1,, 37, 2.2 3.1.2 鸭蛋 2#GC 谱图 2,, 8, : ;,
6, : 2461 3.2 分析方法的验证 3.2.1 内标回收率 C11:0, C 11:0,, C 11:0 97.225%(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(%) 1 97.09 Fig. 1 1 37 Chromatogram of the mixture of 37 kinds of fatty acid methyl esters 2 96.99 3 97.41 4 97.18 97.225 0.18 5 97.59 6 97.09 3.2.2 主要脂肪酸的标准曲线及最低检测限 2.5~200 mg/l, 2 2, 0.9981~0.9991, 0.12~0.30 mg/l C18:2n6c 3 3.3 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 = 0.3365X+ 0.8022 2.5~200 0.9984 0.23 (C18:1n9c) Y = 0.3365X+ 0.0033 2.5~200 0.9951 0.32 (C18:2) Y = 0.3311X+1.0211 2.5~200 0.9981 0.14 α- (C18:3n6c) Y = 0.582X+0.0634 2.5~200 0.9988 0.21 γ- (C18:3n3) Y = 0.6921X+0.2521 2.5~200 0.9991 0.18 ARA(C20:4n6) Y = 0.7264X+1.1341 2.5~200 0.9986 0.12 EPA(C20:5n3) Y = 0.6955X+1.4124 2.5~200 0.9989 0.30 DHA(C22:6n3) Y = 0.5884X+0.2818 2.5~200 0.9984 0.27
2462 7 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±3.45 71.91±4.32 220.98±1.02 /g 19.15±2.43 25.36±2.13 34.58±2.25 //% 0.26±0.03 0.31±0.02 0.36±0.08 3.4 禽蛋中各脂肪酸含量比较 3 C18:2n6c Fig. 3 Standard curve of C18:2n6c 3 2.3.1,, 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) 0.040 0.561 0.039 0.063 0.034 0.059 0.027 0.058 0.061 0.030 0.047 0.072 0.035 0.059 ND 0.420 ND 0.182 0.185 0.259 0.206 0.312 0.368 0.347 0.354 0.382 0.190 0.664 0.196 0.287 0.038 0.427 ND 0.127 ND 0.002 0.024 0.072 ND 0.011 0.013 ND 0.011 0.008 ND 0.003 ND 0.005 ND 0.030 ND 0.031 1.078 1.019 ND 1.913 1.957 ND 0.004 0.009 ND 0.002 ND 0.003 0.107 0.258 0.372 0.246 0.153 0.237 0.085 1.528 0.574 0.099 0.240 0.268 0.259 1.225 0.252 1.162 ND 0.003 0.006 0.005 0.016 0.065 ND 1.002 0.003 ND 0.012 0.032 0.005 0.023 0.008 0.029 ND 0.359 0.115 0.347 0.398 1.057 ND 1.664 1.685 ND 0.173 0.435 0.109 0.326 0.086 0.098 MUFA( 0.040 0.840 0.317 1.357 0.305 1.778 0.298 1.314 1.329 0.355 0.331 1.387 0.317 1.374 0.026 1.163 ) PUFA( 0.107 2.219 0.678 2.280 1.925 2.712 0.453 4.465 4.586 0.481 0.630 1.016 0.569 1.866 0.384 1.724 ) ω-3 ND 0.349 0.140 0.574 0.454 1.144 ND 1.677 ND 1.701 0.196 0.475 0.114 0.352 0.096 0.132 ω-6 0.107 1.670 0.557 1.906 1.437 1.568 0.453 2.788 2.885 2.981 0.434 0.541 0.455 1.514 0.290 1.592 ω-6/ω-3-5.031 3.984 3.102 3.165 1.270-1.361-1.752 1.212 1.639 3.990 4.292 3.021 11.51 0.452 4.479 1.363 4.982 2.577 4.669 1.188 6.609 6.770 1.328 1.421 3.110 1.213 3.894 0.478 3.859 : ND
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