禽蛋蛋黄甘油三酯分子结构的HPLC-MS/MS分析  

Study on the Molecular Species of Triglyceride in Poultry Eggs by HPLC-MS/MS

作　　者：王庆玲[1,2] 金永国[1] 卢士玲[2] 马美湖[1] 

机构地区：[1]国家蛋品研发分中心,华中农业大学食品科技学院,武汉430000 [2]石河子大学食品学院,石河子832003

出　　处：《食品工业》2017年第6期286-289,共4页The Food Industry

基　　金：石河子大学高层次人才启动项目(RCZX201525);石河子大学青年骨干教师培养计划;华中农业大学学科交叉研究专项(2662015JC003);现代农业产业体系(CARS-41-K23);农业公益性行业专项(201303084)

摘　　要：甘油三酯(TAG)不但是禽蛋脂质重要的营养组分而且影响禽蛋的贮藏及加工性能。研究利用HPLCMS/MS技术在大气压化学电离(ACPI)模式下完成了鸡蛋、鸭蛋及鹌鹑蛋中TAG分子结构的鉴定及含量分析。研究结果表明:三种禽蛋TAGs中共有35种TAG分子类型,其中OPO(1-油酸-2-棕榈酸-3-油酸)含量最高,其在鸡蛋、鸭蛋和鹌鹑蛋中含量在34.52%~36.86%之间;甘油三酯酰基分布分析表明禽蛋TAGs总碳原子数(CN)在48~56之间,其中CN52含量最高而CN56和CN48的含量则低于1%;禽蛋TAGs的Barcode分析表明三种禽蛋TAGs分子既有相似之处又有相异之处。Triglyceride （TAG） not only was the important nutrition composition in poultry eggs but also had great influence on egg storage and processing. Comparision on the TAG molecular structure of hen egg, duck egg and quail egg was conducted based on HPLC-MS/MS coupled with APCI tandem mass spectrometry in this study. The results showed that a total of 35 TAG molecular species were identified and quantified, OPO was the highest and the content from 34.52% to 36.86% in poultry eggs. Analysis of acryl distribution indicated that the carbon number of poultry eggs was from 48 to 56, among that carbon number 52 was the highest while 56 and 48 were below than 1%. Barcode analysis demonstrated that molecular species of egg TAG were somewhat similar and somewhat different as well.

关 键 词：禽蛋 甘油三酯 分子结构 液相色谱串联质谱 

分 类 号：O657.63[理学—分析化学] TS253.1[理学—化学]