微波烹调方式对乌鸡蛋黄脂质变化规律的影响
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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.
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.
引文
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[13]王庆玲,金永国,卢士玲,等.禽蛋蛋黄甘油三酯分子结构的HPLC-MS/MS分析[J].食品工业,2017,6:286-289WANG Qing-ling,JIN Yong-guo,LU Shi-ling,et al.Analysis of molecular structure of triglyceride in egg yolk by high performance liquid chromatography-MS/MS[J].The Food Industry,2017,6:286-289
[14]龙烁,武书庚,齐广海,等.微藻油和鱼油对鸡蛋品质和蛋黄脂肪酸沉积的影响[J].动物营养学报,2018,30(5):110-122LONG Shuo,WU Shu-geng,QI Guang-hai,et al.Effects of microalgae oil and fish oil on egg quality and yolk fatty acid deposition of hens[J].Chinese Journal of Animal Nutrition,2018,30(5):110-122
[15]张磊,田颖,王秀娜,等.抗菌肽对产蛋后期蛋鸡的生产性能及鸡蛋中营养成分的影响[J].饲料工业,2016,37(8):32-35ZHANG Lei,TIAN Ying,WANG Xiu-na,et al.Effect of dietary antimicrobial peptides levels on production performance and egg nutrition parameters of hy-line brown hens in the late period of laying[J].Feed Industry,2016,37(8):32-35
[2]贾久满.不同品种鸡蛋的蛋品质及营养成分比较[J].江苏农业科学,2017,45(14):152-155JIA Jiu-man.Comparative study on egg quality and nutrient contents of different eggs[J].Jiangsu Agricultural Science,2017,45(14):152-155
[3]吕莉,李源.普通鸡蛋、土鸡蛋和乌鸡蛋的蛋品质比较研究[J].家畜生态学报,2017,11:44-46,97LYU Li,LI Yuan.Comparative study on the egg qualities of ordinary eggs,native eggs and dark eggs[J].Journal of Domestic Animal Ecology,2017,11:44-46,97
[4]黄燕,何劲.不同烹饪方法对乌鸡蛋黄营养成分损失的影响[J].保鲜与加工,2016,5:64-66HUANG Yan,HE Jin.Effects of different cooking methods on the nutrient loss of black egg yolk[J].Preservation and Processing,2016,5:64-66
[5]何立超,马素敏,李成梁.不同煮制时间对水煮鸡蛋质构及蛋黄脂质成分的影响[J].食品工业科技,2018,39(6):25-30,37HE Li-chao,MA Su-min,LI Cheng-liang.Effect of different cooking time on the textural profile and lipid composition of hard-boiled egg[J].Science&Technology of Food Industry,2018,39(6):25-30,37
[6]王庆玲,靳国锋.鸡蛋高温贮藏下脂质变化及酶活相关性研究[J].现代食品科技,2015(7):236-240,308WANG Qing-ling,JIN Guo-feng.The correlation between changes in lipid composition and enzymatic activity in eggs during high-temperature storage[J].Modern Food Science and Technology,2015(7):236-240,308
[7]Rattanadecho.Microwave-assisted drying:a review of the state-of-the-art[J].Dry.Technol.,2016,34(1):1-38
[8]Gallart-Jornet L.A comparative study of brine salting of Atlantic cod(Gadus morhua)and Atlantic salmon(Salmo salar)[J].Journal of Food Engineering,2007,79(1):261-270
[9]刘丽莉,王焕,李丹,等.鸡蛋清卵白蛋白酶解工艺优化及其结构性质[J].食品科学,2016,37(10):54-61LIU Li-li,WANG Huan,LI Dan,et al.Enzymatic hydrolysis and structural properties of egg white ovalbumin[J].Food Science,2016,37(10):54-61
[10]黄炎坤,杨朋坤,刘健,等.鸡蛋品质评价指标及影响因素的探讨[J].家禽科学,2017,1:53-57HAUNG Yan-kun,YANG Peng-kun,LIU Jian,et al.Deep investigation of evaluation index and influence factor of eggs quality[J].Poultry Science,2017,1:53-57
[11]何立超,马素敏,李成梁,等.不同煮制时间对水煮鸡蛋质构及蛋黄脂质成分的影响[J].食品工业科技,2018,39(6):125-128HE Li-chao,MA Su-min,LI Cheng-liang,et al.Effect of different cooking time on the textural profile and lipid composition of hard-boiled egg[J].Science and Technology of Food Industry,2018,39(6):125-128
[12]黄选洋,张克英,王建萍,等.矿物质元素和维生素对鸡蛋壳颜色的影响及其可能机制[J].动物营养学报,2016,28(9):2687-2694HUANG Xuan-yang,ZHANG Ke-ying,WANG Jian-ping,et al.Review on the effects and possible mechanism of mineral elements and vitamins on eggshell color[J].Chinese Journal of Animal Nutrition,2016,28(9):2687-2694
[13]王庆玲,金永国,卢士玲,等.禽蛋蛋黄甘油三酯分子结构的HPLC-MS/MS分析[J].食品工业,2017,6:286-289WANG Qing-ling,JIN Yong-guo,LU Shi-ling,et al.Analysis of molecular structure of triglyceride in egg yolk by high performance liquid chromatography-MS/MS[J].The Food Industry,2017,6:286-289
[14]龙烁,武书庚,齐广海,等.微藻油和鱼油对鸡蛋品质和蛋黄脂肪酸沉积的影响[J].动物营养学报,2018,30(5):110-122LONG Shuo,WU Shu-geng,QI Guang-hai,et al.Effects of microalgae oil and fish oil on egg quality and yolk fatty acid deposition of hens[J].Chinese Journal of Animal Nutrition,2018,30(5):110-122
[15]张磊,田颖,王秀娜,等.抗菌肽对产蛋后期蛋鸡的生产性能及鸡蛋中营养成分的影响[J].饲料工业,2016,37(8):32-35ZHANG Lei,TIAN Ying,WANG Xiu-na,et al.Effect of dietary antimicrobial peptides levels on production performance and egg nutrition parameters of hy-line brown hens in the late period of laying[J].Feed Industry,2016,37(8):32-35