泰和乌骨鸡鸡肉总磷脂含量及其侧链脂肪酸组成的特性  

Content and Fatty Acid Composition of Phospholipid in Black-Bone Silky Fowl Muscle

作　　者：田颖刚[1] 谢明勇[1] 王维亚[1] 吴红静[1] 唐永富[1] 

机构地区：[1]南昌大学食品科学教育部重点实验室,江西南昌330047

出　　处：《食品科学》2007年第4期48-51,共4页Food Science

基　　金：长江学者和创新团队发展计划资助项目(IRT0540);江西省农业科技攻关重点项目(2005);南昌大学测试基金项目(2005029)

摘　　要：本文比较了相同条件养殖的泰和乌骨鸡和两种非药用鸡鸡肉的总磷脂含量,并以GC-MS联用技术对三种鸡肉中磷脂的疏水侧链脂肪酸组成进行了鉴定和分析,用面积归一法,计算各脂肪酸的相对百分含量。结果表明,泰和乌骨鸡鸡肉中总磷脂含量显著高于非药用鸡,而两种非药用鸡间无显著差异;泰和乌骨鸡鸡肉磷脂侧链脂肪酸中多不饱和脂肪酸和花生四烯酸含量显著高于非药用鸡。The intramuscle phospholipid contents of black-bone silky fowl, Chongren chicken and Lingnan yellow chicken, bred under the same conditions were compared in the present paper. The fatty acids of phospholipid were identified and analysed by GC-MS and their relative percentage contents were determined by areas normalization method. It showed that the phospholipid content of black-bone silky fowl is significantly higher than the other two chickens while there is no such difference between Chongren chicken and Lingnan yellow chicken. The polyunsaturated fatty acids and arachadonic acid are significantly higher in the black-bone silky fowl than the other two chickens.

关 键 词：乌骨鸡 磷脂 含量测定 脂肪酸组成 气相色谱-质谱 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]