不同蛋鸡品种和产蛋量对鸡蛋风味物质的影响  

Effect of Different Breed and Egg Production of Layer on Flavor Compounds of Egg Yolk

作　　者：张俊楠 王喜琼 李凤宁 郑江霞[1] 徐桂云[1] ZHANG Junnan;WANG Xiqiong;LI Fengning;ZHENG Jiangxia;XU Guiyun(College of Animal Science and Technology, China Agricultural University, Beijing 100193)

机构地区：[1]中国农业大学动物科技学院,北京100193

出　　处：《中国家禽》2018年第7期6-9,共4页China Poultry

基　　金：现代农业产业技术体系建设专项资金(CARS-41)

摘　　要：试验旨在研究不同产蛋量蛋鸡所产鸡蛋熟蛋黄风味物质差异。选取8只北京油鸡(高、低产各4只)所产的24个鸡蛋(每只鸡3个),将同一蛋鸡的3个鸡蛋熟蛋黄混成一个样品,共8个样品;按同样方法采集白来航鸡所产鸡蛋熟蛋黄8个样品。使用固相微萃取与气相色谱-质谱法连用的方法对熟蛋黄风味物质进行提取与测定。结果显示:白来航鸡蛋熟蛋黄中醛类高产组显著高于低产组(P<0.05),己醛高产组显著高于低产组(P<0.05)。高、低产蛋量北京油鸡鸡蛋熟蛋黄中芳香族高产组显著高于低产组(P<0.05),在烷烃水平上高产组极显著高于低产组(P<0.01)。具体风味物质己烷高产组极显著高于低产组(P<0.01),壬醛低产组极显著高于高产组(P<0.01)。研究表明:两个蛋鸡品种的醛类和芳香族风味物质在高、低产蛋率组呈现了相反的结果,说明风味物质和品种特性有关。The purpose of the experiment was to study the differences of flavor compounds of egg yolk produced by laying hens which had different egg production. 24 eggs（3 eggs per chicken） produced by 8 Beijing Fatty Chickens（4 high and 4 low-yield chickens） were selected and the cooked egg yolks of 3 eggs from the same chicken were mixed into a sample. Eight samples of cooked egg yolks produced by White Leghorn were collected in the same manner.The flavor of cooked egg yolk was extracted and identified by using GC-MS. The results showed that egg yolks aldehyde of the high-yield group was significantly higher than the low-yield group（P〈0.05） in White Leghorn, and the high-yield group hexanal was significantly higher than that of the low-yield group（P〈0.05）. Egg yolks aromatic of high-yield group was significantly higher than that of the low-yield group in Beijing Fatty Chicken（P〈0.05）, the alkanes were very significant. The study showed that the aldehydes and aromatic of the two laying hen breeds had opposite results in different egg production groups, indicating that the flavor substances were related to the characteristics of the varieties,and the aldehydes and aromatics were the main substances that affected the flavor.

关 键 词：风味物质 产蛋量 熟蛋黄 气相色谱-质谱 

分 类 号：S831.8[农业科学—畜牧学]