基于GC-MS比较3种地方特色生鲜原料鸭蛋的脂肪酸和挥发性物质

Comparison of Fatty Acids and Volatile Compounds of Three Local Characteristic Fresh Raw Duck Eggs Based on GC-MS

为了更好地对3种地方特色生鲜原料鸭蛋进行比较,采用气相色谱-质谱法(GC-MS)测定了3种高邮生鲜鸭蛋中脂肪酸和挥发性物质的构成。结果表明,高邮双黄鸭蛋蛋黄中饱和脂肪酸含量和单不饱和脂肪酸含量最高,分别为1923.22 mg/100 g油脂和2316.74 mg/100 g油脂。而高邮麻鸭蛋的多不饱和脂肪酸含量最高,为1462.86 mg/100 g油脂。不同种类鸭蛋的挥发性风味物质在数量和含量上也存在显著差异(P<0.05),蛋清较蛋黄相比含有更丰富的挥发性化合物。高邮麻鸭蛋蛋清贡献的风味物质数量(11种)要高于其他鸭蛋组,而高邮双黄鸭蛋蛋黄的挥发性化合物数量(8种)显著多于其他鸭蛋组。高邮双黄鸭蛋蛋黄的酚类挥发物占比高达46.1%,这可能与高邮双黄鸭蛋蛋黄的高含油率密切相关,脂肪氧化诱导产生了更多的风味性物质。

In order to compare the three kinds of raw duck eggs with local characteristics,the fatty acids and volatile substances of the three kinds of fresh duck eggs were determined by gas chromatography-mass spectrometry.The results showed that the highest content of saturated fatty acids and monounsaturated fatty acids in the egg yolk was Gaoyou double yolk duck eggs.They were 1923.22 mg/100 g fats and 2316.74 mg/100 g fats,respectively.The highest content of polyunsaturated fatty acids is high in duck eggs,which is 1462.86 mg/100 g fats.There are also significant differences in the amount and content of volatile flavor substances in different duck eggs (P<0.05).Egg white contains more volatile compounds than egg yolk.Egg white of Gaoyou Shelduck duck egg contributed more flavor substances (11 species) than other duck egg groups,while the number of volatile compounds (8 species) in the yolk of Gaoyou double yolk duck eggs was significantly higher than that of other duck egg groups.The phenols of Gaoyou double yolk duck egg yolk account for as much as 46.1%,This may be closely related to the high oil content of Gaoyou double yolk duck eggs,and fat oxidation induces more flavor substance.