云南武定鸡、盐津乌骨鸡和大围山微型鸡肌肉中脂肪酸的组成分析
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摘要
以云南省特有的三个优质地方鸡品种:武定鸡、盐津乌骨鸡、大围山微型鸡为研究对象,用溶剂提取法提取3种鸡胸肌及腿肌中总脂质,经甲脂化后,利用气相色谱-质谱(GC-MS)对脂肪酸组成及含量进行分析。结果显示,在云南武定鸡、盐津乌骨鸡和大围山微型鸡胸肌及腿肌中共含有20种脂肪酸,主要包括油酸、亚油酸、棕榈酸、硬脂酸、花生四烯酸。武定鸡与盐津乌骨鸡胸肌中总脂肪含量分别为28.470与25.042 mg/g,显著高于大围山微型鸡的16.769 mg/g(p<0.05),大围山微型鸡腿肌中总脂肪含量为51.10 mg/g,显著高于武定鸡40.994 mg/g(p<0.05);三种鸡的脂肪酸种类相同,饱和、不饱和脂肪酸占总脂肪酸比例相似,但各脂肪酸含量有所差异,三个鸡种腿肌中脂肪酸含量显著高于胸肌中脂肪酸含量(p<0.05)。
In this study, the total lipid was extracted by solvent extraction from breast and leg meat of Wuding chicken, Yanjin silky fowl and Daweishan miniature chicken.s. The fatty acids composition and contents were analyzed by use gas chromatography-mass spectrometry(GC-MS) after methyl esterification. Results showed that totally 20 kinds of fatty acids were identified in the breast and leg meat of Wuding chicken, Yanjin silky fowl and Daweishan miniature chickens, mainly including cis-9-oleic acid methyl ester, linoleic acid methyl ester, stearic acid methyl ester, palmitic acid methyl ester and arachidonic acid. The fatty acids contents of breast meats in Wuding chicken(28.470 mg/g) and Yanjin silky fowl(25.042 mg/g) were 28.470 and 25.042 mg/g, respectively, which were significant higher than that in Daweishan miniature chicken(16.769 mg/g). The fatty acids content of leg meat in Daweishan miniature chicken(51.10 mg/g) was significant higher than that in Wuding chicken(40.994 mg/g)(p<0.05).The same fatty acid composition in the three kinds of chickens was found with the similar saturated and unsaturated fatty acids proportion. However, the fatty acid contents in the three kinds of chickens had significant difference, and the fatty acids contents of leg meats were significant higher than those of breast meat in the three kinds chickens(p<0.05).
In this study, the total lipid was extracted by solvent extraction from breast and leg meat of Wuding chicken, Yanjin silky fowl and Daweishan miniature chicken.s. The fatty acids composition and contents were analyzed by use gas chromatography-mass spectrometry(GC-MS) after methyl esterification. Results showed that totally 20 kinds of fatty acids were identified in the breast and leg meat of Wuding chicken, Yanjin silky fowl and Daweishan miniature chickens, mainly including cis-9-oleic acid methyl ester, linoleic acid methyl ester, stearic acid methyl ester, palmitic acid methyl ester and arachidonic acid. The fatty acids contents of breast meats in Wuding chicken(28.470 mg/g) and Yanjin silky fowl(25.042 mg/g) were 28.470 and 25.042 mg/g, respectively, which were significant higher than that in Daweishan miniature chicken(16.769 mg/g). The fatty acids content of leg meat in Daweishan miniature chicken(51.10 mg/g) was significant higher than that in Wuding chicken(40.994 mg/g)(p<0.05).The same fatty acid composition in the three kinds of chickens was found with the similar saturated and unsaturated fatty acids proportion. However, the fatty acid contents in the three kinds of chickens had significant difference, and the fatty acids contents of leg meats were significant higher than those of breast meat in the three kinds chickens(p<0.05).
引文
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[18]马立红,王晓梅.多不饱和脂肪酸药理作用研究[J].吉林中医药,2006,26(12):69-70MA Li-hong,WANG Xiao-mei.Study on pharmacological action of polyunsaturated fatty acids[J].Jilin Journal of Traditional Chinese Medicine,2006,26(12):69-70
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[23]Enser M,Hallett K G,Hewett B,et al.Fatty acid content and composition of UK beef and lamb muscle in relation to production system and implications for human nutrition[J].Meat Science,1998,49(3):329-41
[24]Yang A,Lanari M C,Brewster M,et al.Lipid stability and meat colour of beef from pasture-and grain-fed cattle with or without vitamin E supplement[J].Meat Science,2002,60(1):41-50
[25]李辉,易恒洁,彭邦星,等.贵妃鸡肌肉脂肪酸的GC-MS分析[J].广东农业科学,2014,41(1):96-97LI Hui,YI Heng-jie,PENG Bang-xing,et al.Analysis on components of fatty acid in muscle of Royal chicken by GC-MS[J].Guangdong Agricultural Science,2014,41(1):96-97
[26]王维亚,田颖刚,谢明勇,等.乌骨鸡磷脂侧链脂肪酸的GC-MS分析[J].南昌大学学报(理科版),2007,31(2):150-153WANG Wei-ya,TIAN Ying-gang,XIE Ming-yong,et al.Analysis of fatty acids of phospholipid in black-bone silk fowl by GC-MS[J].Journal of Nanchang University(Natural Science),2007,31(2):150-153
[2]梅凤艳,陶琳丽,黄伟,等.不同性别武定鸡腿肌和胸肌脂肪酸含量比较分析[J].中国家禽,2015,37(24):10-13MEI Feng-yan,TAO Lin-li,HUANG Wei,et al.Comparative analysis of fatty acid content of leg and breast muscle in wuding chicken[J].China Poultry,2015,37(24):10-13
[3]贾俊静,文生萍,熊保良,等.云南屏边大围山微型鸡遗传多样性[J].云南农业大学学报,2009,24(5):654-660JIA Jun-jing,WEN Sheng-ping,XIONG Bao-liang,et al.Genetic diversity of daweishan mini chickens based on microsatellite markers[J].Journal of Yunnan Agricultural University,2009,24(5):654-660
[4]佚名.云南“六大名鸡”介绍[J].农村实用技术,2013,5Anonymity.The intruduce of six Yunnan famous chickens[J].Rural Practical Technology,2013,5
[5]Mottram D S,Edwards R A.The role of triglycerides and phospholipids in the aroma of cooked beef[J].Journal of the Science of Food&Agriculture,1983,34(5):517-522
[6]李朝云,康相涛,韩瑞丽,等.鸡脂肪酸性状的研究概述[J].安徽农业科学,2007,35(27):8502-8503LI Chao-yun,KANG Xiang-tao,HAN Rui-li,et al.Research and discussion on the trait of fatty acid of chicken[J].Journal of Anhui Agriculture Science,2007,35(27):8502-8503
[7]Tian Y,Zhu S,Xie M,et al.Composition of fatty acids in the muscle of black-bone silky chicken(Gallus gellus demesticus brissen)and its bioactivity in mice[J].Food Chemistry,2011,126(2):479-483
[8]申杰,潘爱銮,蒲跃进,等.不同品种鸡胸肌脂肪酸组成分析[J].湖北农业科学,2014,53(23):5805-5808SHEN Jie,PAN Ai-luan,PU Yue-jin,et al.Fatty acid components in chest muscle tissues of diffreent chickens[J].Hubie Agricultural Science,2014,53(23):5805-5808
[9]Dalziel C J,Kliem K E,Givens D I.Fat and fatty acid composition of cooked meat from UK retail chickens labelled as from organic and non-organic production systems[J].Food Chemistry,2015,179:103-108
[10]吕进宏.不同饲养方式和营养水平对北京油鸡生长性能和肉质的影响[D].武汉:华中农业大学,2005LV Jin-hong.Effect of different feeding manners and nutrient levels on growth performance and meat quality of Beijing fatty chicken[D].Wuhan:Huazhong Agriculture University,2005
[11]Lawson L D,Kummerow F A.beta-Oxidation of the coenzyme A esters of elaidic,oleic,and stearic acids and their full-cycle intermediates by rat heart mitochondria[J].Biochimica Et Biophysica Acta,1979,573(573):245-254
[12]陈银基.不同影响因素条件下牛肉脂肪酸组成变化研究[D].南京:南京农业大学,2007CHEN Yin-ji.Study on changes of fattyacids profiles of beef under different factors[D].Nanjing:Nanjing Agriculture University,2007
[13]Ng T K,Hayes K C,Dewitt G F,et al.Dietary palmitic and oleic acids exert similar effects on serum cholesterol and lipoprotein profiles in normocholesterolemic men and women[J].Journal of the American College of Nutrition,1992,11(4):383-390
[14]陈合,许牡丹.新型食品原料制备技术与应用[M].北京:化学工业出版社,2003CHEN He,XU Mu-dan.Preparation technology and application of new food raw materials[M].Beijing:Chemical Industry Press,2003
[15]Calder P C.Functional roles of fatty acids and their effects on human health[J].Jpen Journal of Parenteral&Enteral Nutrition,2015,39(1Suppl):18S
[16]Mensink R P,Katan M B.Effect of dietary fatty acids on serum lipids and lipoproteins:a meta-analysis of 27 trials[J].Arterioscler Thromb,1992,12:911-919
[17]Mensink R P,Zock P L,Kester A D,et al.Effects of dietary fatty acids and carbohydrates on the ratio of serum total to HDL cholesterol and on serum lipids and apolipoproteins:a meta-analysis of 60 controlled trials[J].Am.J Clin.Nutr.,2003,77(5):1146-1155
[18]马立红,王晓梅.多不饱和脂肪酸药理作用研究[J].吉林中医药,2006,26(12):69-70MA Li-hong,WANG Xiao-mei.Study on pharmacological action of polyunsaturated fatty acids[J].Jilin Journal of Traditional Chinese Medicine,2006,26(12):69-70
[19]Daviglus M L,Stamler J,Orencia A J,et al.Fish consumption and the 30-year risk of fatal myocardial infarction[J].New England Journal of Medicine,1997,336(15):1046-53
[20]Iso H,Rexrode K,Stampfer M J.Intake of fish and omega-3fatty acids and risk of stroke in women[J].Jama the Journal of the American Medical Association,2001,285(3):304-12
[21]Montori V M,Farmer A,Wollan P C,et al.Fish oil supplementation in type 2 diabetes:A quantitative systematic review[J].Diabetes Care,2000,23(9):1407-15
[22]Loeschke K,Ueberschaer B,Pietsch A,et al.N-3 fatty acids only delay early relapse of ulcerative colitis in remission[J].Digestive Diseases&Sciences,1996,41(10):2087-2094
[23]Enser M,Hallett K G,Hewett B,et al.Fatty acid content and composition of UK beef and lamb muscle in relation to production system and implications for human nutrition[J].Meat Science,1998,49(3):329-41
[24]Yang A,Lanari M C,Brewster M,et al.Lipid stability and meat colour of beef from pasture-and grain-fed cattle with or without vitamin E supplement[J].Meat Science,2002,60(1):41-50
[25]李辉,易恒洁,彭邦星,等.贵妃鸡肌肉脂肪酸的GC-MS分析[J].广东农业科学,2014,41(1):96-97LI Hui,YI Heng-jie,PENG Bang-xing,et al.Analysis on components of fatty acid in muscle of Royal chicken by GC-MS[J].Guangdong Agricultural Science,2014,41(1):96-97
[26]王维亚,田颖刚,谢明勇,等.乌骨鸡磷脂侧链脂肪酸的GC-MS分析[J].南昌大学学报(理科版),2007,31(2):150-153WANG Wei-ya,TIAN Ying-gang,XIE Ming-yong,et al.Analysis of fatty acids of phospholipid in black-bone silk fowl by GC-MS[J].Journal of Nanchang University(Natural Science),2007,31(2):150-153