作　　者： ; ; ; ; ;

机构地区： 华南农业大学食品学院

出　　处： 《食品工业科技》 2012年第1期91-93,97,共4页

摘　　要： 经过食盐的腌制作用,鸭蛋黄出现了明显的出油和固化现象,蛋黄脂质发生了微弱的氧化。共轭二烯酸(CDA)含量在第7周达到最大值0.21%,随后下降,而游离脂肪酸(FFA)含量在第11周出现最大值3.4%。经脂肪酸的气相色谱-质谱(GC-MS)分析发现,腌制后咸蛋黄与新鲜蛋黄脂肪酸的组成含量差异不明显。新鲜蛋黄和咸蛋黄中同时发现一定含量的对人体有益的脂肪酸,如共轭亚油酸和花生四烯酸。新鲜蛋黄和咸蛋黄均含有大量不饱和脂肪酸,含量约为67.8%。 During salting processing,the yolk gradually became solidified and oily,and oxidation occurred in egg yolk lipid.Conjugated dienoic acid（CDA） values went up to the maximum in the 7th weeks,which was 0.21%;and free fatty acid（FFA） content reached the peak（3.4%） in the 11th week.Composition of fatty acids was determined by gas chromatography-mass spectrometry（GC-MS）,no significant difference was found between fresh yolk and salted yolk.67.8% unsaturated fatty acids and a certain content of healthy fatty acid was found in both fresh egg yolk and salted yolk,such as conjugated linoleic acid and arachidonic acid.

关 键 词： 新鲜蛋黄 咸蛋黄 脂质特性 测定

领　　域： [轻工技术与工程] [轻工技术与工程]