微波烹调方式对乌鸡蛋黄脂质变化规律的影响  

Effect of Microwave Cooking Method on Lipid Changes of Silky Fowl’s Egg Yolk

作　　者：胡文才[1] 杨帅[1] 陈祖明 HU Wen-cai;YANG Shuai;CHEN Zu-ming(Department of Tourism,Leshan Vocational and Technical College,Chengdu 614000,China;Sichuan Tourism University Culinary College,Chengdu 610100,China)

机构地区：[1]乐山职业技术学院旅游系,四川乐山614000 [2]四川旅游学院烹饪学院,四川成都610100

出　　处：《现代食品科技》2019年第6期223-229,共7页Modern Food Science and Technology

基　　金：四川省教育厅项目(LYC16-27)

摘　　要：本文选取乌鸡蛋黄作为试验对象,通过调整微波炉不同加热模式和加热时间,分析了微波烹调方式对乌鸡蛋黄脂质影响,研究其相关变化规律。研究结果表明,在高火、高中火和中火三种加热模式不同加热时间条件下,乌鸡蛋黄中总脂质含量呈现先增加后降低的变化规律;甘油三酯(TG)和游离脂肪酸等主要脂质成分的含量呈升高趋势,而磷脂(PL)含量则呈先升高后降低的变化规律;磷脂组分中的磷脂酰胆碱(PC)、磷脂酰乙醇胺(PE)、磷脂酸(PA)、磷脂酰己醇(PI)、磷脂酰丝氨酸(PS)、溶血卵磷脂(LPC)、磷脂酰甘油(PG)和溶血磷脂酰乙醇胺(LPE)的峰面积变化规律基本一致,均呈现先高后低的变化特征。在不同加热场景下,乌鸡蛋黄脂肪酸C16:0、C18:0、C20:0、C24:0和SFA等组分变化规律基本一致。其中,乌鸡蛋黄脂肪酸组分C16:0、C20:0和SFA的含量变化总体呈上升趋势,增幅分别为2.2%、14.77%和17.65%,乌鸡蛋黄脂肪酸组分C18:0、C24:0含量变化总体呈先升后降的特征,C18:0较对照样本先增加至90.16%,后降低为66.80%,C24:0较对照样本先增加至27.61%,后降低为27.33%。在高火、高中火和中火三个保温点下,乌鸡蛋黄脂质营养成分保留率相差范围约为5%~10%。通过本文相关内容的分析研究,以科学合理地使用微波炉加热食品,尽可能多地保留乌鸡蛋营养物质。The effects of microwave cooking methods on the lipids of silky fowl's egg yolk were investigated. The results showed that the total lipid content of silky fowl's egg yolk increased first and then decreased under different heating modes of high fire, high medium fire and medium fire. Triglyceride and free fatty acids were the main ones. The content of lipid components increased, while the content of phospholipids increased first and then decreased;The variation trends of peak area of phosphatidylcholine, phosphatidylethanolamine phosphatidic acid phosphatidylhexyl alcoho, phosphatidylserine, lysolecithin phosphatidylglycerol and lysophosphatidylethanolamine in phospholipids were generally the same, which increased first and then decreased.. Under different heating treatment, the variation trends of C16:0, C18:0, C20:0, C24:0 and SFA in silky fowl's egg yolk were generally the same. Among them, the contents of fatty acid components C16:0 and C20:0 of silky fowl's egg yellow showed an upward trend in general, increasing by 2.2%, 14.77% and 17.65%, respectively. The content of C18:0 of silky fowl's egg yellow increased to 90.16% and then decreased to 66.80%.The content of C24:0 increased to 27.61% and then decreased to 27.33%. Under the three heat preservation points of high fire, middle fire and middle fire, the difference of retention rate of lipid nutrients of silky fowl's egg yellow was about 5%~10%. Through the analysis and research of the relevant content of this article, the food is heated scientifically and reasonably, and the nutrients of silky fowl's eggs are preserved as much as possible.

关 键 词：微波烹调 乌鸡蛋黄脂质 变化规律 影响分析 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]