禽蛋脂质脂肪酸组成评价及指纹图谱的构建  

Construction and Evaluation of Fingerprint on Fatty Acids Composition of Poultry Eggs Lipids

作　　者：王庆玲[1,2] 王宁[1] 詹萍[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,新疆石河子832003

出　　处：《中国食品学报》2017年第12期265-271,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：现代农业产业体系(CARS-41-K23);农业公益性行业专项(201303084)

摘　　要：为评价及区分不同禽蛋脂质脂肪酸组成,以7种禽蛋(鸡蛋、鸭蛋、土鸡蛋、鹅蛋、鸽子蛋、鹌鹑蛋和乌鸡蛋)为研究对象,利用GC-MS测定禽蛋蛋黄脂质脂肪酸组成;在提取脂肪酸共有信息的基础上构建指纹图谱,并通过脂肪酸指数和主成分分析(PCA)区分及评价禽蛋脂质。结果表明:7种禽蛋中共有脂肪酸为C_(14:0),C_(16:0),C_(16:1),C_(17:0),C_(18:0),C_(18:1),C_(18:2),C_(18:3),C_(20:4)和C_(22:6);以C_(16:0)为参考峰,计算共有组分的相对保留时间和相对峰面积,建立指纹图谱。方法验证及相似度分析表明指纹图谱构建效果良好。不同禽蛋脂肪酸组成可通过主成分分析来区分,其中C_(18:1),C_(16:0),C_(18:0)和C_(18:2)能够得到显著区分。脂肪酸指数计算结果显示:禽蛋AI指数0.27~0.47,TI指数0.83~1.08,其中鸽子蛋的AI(0.269)和TI(0.834)指数最低,具有最优的脂肪酸健康指数。In order to evaluate and distinguish the fatty acid profile of different poultry eggs, the fatty acids composition of seven poultry eggs was studied by GC-MS, the fingerprint of fatty acid was constructed based on the extracted common information, and fatty acid index and principal component analysis（PCA） were employed to make a final analysis. The result showed that the seven kind of poultry eggs all contained the following fatty acids： C14：0, C16：0, C16：1,C17：0,C18：0,C18：1,C18：2,C18：3,C20：4 and C22：6. Based on the peak of C16：0, the relative retention time and peak area of these common fatty acids was calculated to construct the fingerprint which was proved to be reliable by method validation and similarity analysis. Principal component analysis result demonstrated that fatty acid profile can be used to distinguish poultry eggs significantly, C18：1, C16：0, C18：0 and C18：2 contributed significantly to distinction. Fatty acid index analysis showed AI and TI of poultry ranged from 0.27 to 0.47 and from 0.83 to 1.08, respectively, in which, pigeon egg’s AI and TI are the lowest and the optimist.

关 键 词：禽蛋 脂肪酸 指纹图谱 评价 

分 类 号：O657.63[理学—分析化学] TS253.1[理学—化学]