蛋黄油的提取及其氧化产物挥发性成分分析

Extraction of Yolk Oil and Volatile Flavor Analysis of Oxidized Yolk Oil

为提高淘汰蛋鸡副产物——卵泡的利用率,本研究以鸡卵泡为试验原料,经提取卵磷脂、脱去胆固醇后,将其卵泡残渣以溶剂萃取法提取出蛋黄油,通过单因素试验和正交试验研究了提取温度、提取时间、料液比和乙醇浓度对蛋黄油提取的影响。之后将提取的蛋黄油进行氧化调控,采用气相离子迁移色谱(GC-IMS)进行测定与分析。正交试验结果表明,鸡卵泡中蛋黄油提取的最佳工艺条件:提取温度80℃,提取时间55 min,料液比1∶10,乙醇浓度95%。氧化蛋黄油中含有多种挥发性物质,包括4种醇类、3种醛类、2种酯类、2种酮类、1种呋喃,其中3-甲基丁醛是氧化蛋黄油的特征风味物质。本研究结果为开发利用蛋鸡副产物,提高产品附加值提供了新思路。

In order to increase the utilization rate of follicles,chicken follicles were used as raw materials in this study,and then yolk oil was extracted by solvent extraction from lecithin and cholesterol removed follicle residue.The effects of extraction temperature,time,solid-liquid ratio and ethanol concentration were studied by single factor and orthogonal test.Extracted yolk oil was oxidized and the volatile flavor compounds were analyzed by gas chromatography-ion mobility spectroscopy(GC-IMS).The results showed that the optimum extraction conditions were temperature 75℃,time 55 min,solid-liquid ratio 1∶10,ethanol concentration 95%.Volatile flavor compounds were identified,including alcohols(4 kinds),aldehydes(3 kinds),esters(2 kinds),ketones(2 kinds),and 1 furan.3-Methylbutanal was the characteristic flavor compound in oxidized solkoil.The results provide new ideas for the development,utilization and increasing the added value of by-products for laying hens.