不同加工方法对鸭蛋蛋黄脂肪酸的影响  

The Effect of Different Processing Methods on Fatty Acid of Duck Egg Yolk

作　　者：王强[1] 李文钊[1] 王兆燃 张莎莎 冯艺飞 曹壮 余平莲[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《中国调味品》2018年第1期9-11,16,共4页China Condiment

基　　金："十二五"国家科技支撑计划项目(2012BAD33B09);国家科技支撑计划项目(2012BAD31B06)

摘　　要：通过气相色谱-质谱联用技术对生鲜鸭蛋、生咸鸭蛋、鲜熟鸭蛋以及咸熟鸭蛋的蛋黄中的脂肪酸进行检测。结果表明:它们之间脂肪酸的种类基本没有发生变化,相对含量有所不同,对于鲜鸭蛋黄,腌制会使饱和脂肪酸和单不饱和脂肪酸增加,多不饱和脂肪酸和支链脂肪酸则有所减少,熟制会使饱和脂肪酸和单不饱和脂肪酸增加,多不饱和脂肪酸和支链脂肪酸有所减少。对于咸鸭蛋黄来说,熟制会使饱和脂肪酸和单不饱和脂肪酸减少,但多不饱和脂肪酸和支链脂肪酸有所增加。The fatty acids in egg yolks of raw fresh duck eggs, raw salted duck eggs, cooked fresh duck eggs and cooked salted duck eggs are detected by GC-MS technology. The results show that the kinds of fatty acids do not change among them, but the relative content is different. For fresh duck egg yolk, pickling will increase the saturated fatty acids and monounsaturated fatty acids, but polyunsaturated fatty acids and branched fatty acids are reduced. For salted duck egg yolk, cooking will reduce saturated fatty acids and monounsaturated fatty acids, but polyunsaturated fatty acids and branched fatty acids are increased.

关 键 词：气相色谱-质谱联用仪 鲜蛋黄 咸蛋黄 脂肪酸 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]