摘要
以二十二碳六烯酸(DHA)营养强化鸡蛋为原料制备DHA强化蛋黄粉,通过测定pH值、色差值、DHA含量和过氧化值等指标,探讨烘箱加速氧化25 d,及不同温度(4、25、37℃)、光照(照光/避光)和氧气(有氧/无氧)条件下DHA强化蛋黄粉的稳定性。结果表明:冷冻干燥相较于喷雾干燥能更好地保留DHA,制得的DHA强化蛋黄粉中DHA含量为17.1 g·kg^-1。高温氧化使DHA强化蛋黄粉的pH值降低,红度值增加,亮度值下降。37℃贮藏7周时,DHA强化蛋黄粉中DHA的保存率为93.1%。25℃贮藏60 d时,无氧避光条件下DHA强化蛋黄粉中DHA的保存率为95.2%,有氧避光条件下为93.6%;无氧照光条件下DHA强化蛋黄粉中DHA的保存率为94.2%,有氧照光条件下为91.7%,且有氧照光组的过氧化值为有氧避光条件下的3.7倍。综上,温度对DHA强化蛋黄粉中DHA保存率的影响具有主导作用,氧气和光照对DHA强化蛋黄粉的氧化变质具有促进作用。DHA强化蛋黄粉应优先考虑低温、避光、密封存放。
In the present study,docosahexaenoic acid(DHA)enriched egg yolk powder was made from DHA enriched eggs.In order to investigate the effects of accelerated oxidation oven test for 25 d and different storage conditions including temperature(4,25,37℃),light(light/dark)and oxygen(unsealed/sealed))on the storage stability of DHA enriched egg yolk powder,the indicators of pH value,color difference,DHA content and peroxide value were measured.It was shown that freeze-drying process could maintain DHA in the DHA enriched egg yolk powder with a content of 17.1 g·kg^-1.High temperature oxidation reduced the pH and brightness value of DHA enriched egg yolk powder,and increased the redness value.The preservation rate of DHA was 93.1%after storage at 37℃for 7 weeks in the DHA enriched egg yolk powder.When stored at 25℃for 60 d,the DHA preservation rate in the DHA enriched egg yolk powder was 95.2%,93.6%,94.2%,91.7%,in sealed and dark conditions,unsealed and dark condition,sealed and light condition,and unsealed and light condition,respectively.The peroxidation value of the DHA enriched egg yolk powder was 3.7 times under unsealed and light condition as that under unsealed and dark condition.In conclusion,temperature had a leading effect on the preservation rate of DHA in the DHA enriched egg yolk powder,while oxygen and light could promote the oxidative process.The storage of DHA enriched egg yolk powder should give priority to low temperature,and sealed and dark condition.
作者
陈伊凡
李欢欢
唐宏刚
张晋
张映萍
童颢雯
朱冬荣
陈黎洪
CHEN Yifan;LI Huanhuan;TANG Honggang;ZHANG Jin;ZHANG Yingping;TONG Haowen;ZHU Dongrong;CHEN Lihong(Institute of Food Science,Zhejiang Academy of Agricultural Sciences,Hangzhou 310021,China;College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China;College of Standardization,China Jiliang University,Hangzhou 310021,China;Zhejiang Aige Biotechnology Co.,Ltd.,Changxing 313100,China)
出处
《浙江农业学报》
CSCD
北大核心
2020年第12期2226-2231,共6页
Acta Agriculturae Zhejiangensis
基金
国家重点研发计划(2018YFD0400305)
国家蛋鸡产业技术体系(CARS-40-K26)
浙江省“一带一路”国际科技合作项目(2019C04022)。
关键词
蛋黄粉
氧化
保存率
egg yolk powder
oxidation
preservation rate