摘要
以全谷物鸡蛋和土鸡蛋的生蛋清、熟蛋清、熟蛋黄为研究对象,采用顶空固相微萃取与气相色谱—质谱联用技术对两种鸡蛋的挥发性化合物进行检测和对比分析.结果表明:从全谷物鸡蛋的生蛋清、熟蛋清、熟蛋黄中分别检测出28种、25种、14种挥发性化合物,从土鸡蛋的生蛋清、熟蛋清、熟蛋黄中分别检测出22种、20种、13种挥发性化合物.鉴定到的挥发性化合物主要包括醛类、酮类、醇类、烷烃类、烯烃类、芳香族类、酯类、胺类、杂环类及其他类化合物.对比显示:全谷物生蛋清中酯类、胺类化合物显著高于土鸡蛋生蛋清,而酮类和萜类化合物显著较低;全谷物熟蛋清中烷烃类化合物显著高于土鸡蛋熟蛋清,而醛类显著较少;土鸡蛋熟蛋黄中胺类化合物显著高于全谷物熟蛋黄.研究结果对阐明两种类型鸡蛋品质和风味差异的分子机制提供了重要信息.
In this experiment,raw egg whites,cooked egg whites and cooked egg yolks of whole grain eggs and those of native eggs were used as research objects.Detection and comparative analysis of volatile compounds of two kinds of eggs were performed by headspace solid phase microextraction and gas chromatography-mass spectrometry.The results showed that 28,25 and 14 kinds of volatile compounds were detected from raw egg white,cooked egg white and cooked egg yolk of whole grain eggs;22,20 and 13 kinds volatile compounds were detected from raw egg white,cooked egg white and cooked egg yolk of native eggs.The identified volatile compounds mainly included aldehydes,ketones,alcohols,alkanes,olefins,aromatics,esters,amines,heterocycles etc.The comparison results showed that the number of ketones and amines in raw egg whites of whole grain eggs was significantly larger than that in native eggs,while the number of esters and terpenoids was significantly lower.The number of alkane compounds in cooked egg whites of whole grain eggs was significantly larger than that in native eggs,while the number of aldehydes was significantly lower.The number of amines in cooked egg yolks of native eggs was significantly larger than that of whole grain eggs.These results provided important information for the elucidation of molecular mechanisms of the differences in the quality and flavor of these two types of eggs.
作者
刘鑫
周琳
常洪榕
徐述
王金秋
耿放
徐漪沙
LIU Xin;ZHOU Lin;CHANG Hongrong;XU Shu;WANG Jingqiu;GENG Fang;XU Yisha(Key Laboratory of Coarse Cereal Processing of Ministry of Agriculture and Rural Affairs,Chengdu University,Chengdu 610106,China;School of Pharmacy and Bioengineering,Chengdu University,Chengdu 610106,China)
出处
《成都大学学报（自然科学版）》
2019年第4期383-387,413,共6页
Journal of Chengdu University（Natural Science Edition）
基金
国家自然科学基金(31601490、U1704114)
科技部国家重点研发计划(2018YFD0400302)资助项目
关键词
鸡蛋
挥发性化合物
顶空固相微萃取
气相色谱—质谱联用技术
chicken eggs
volatile compounds
headspace solid phase microextraction
gas chromatography-mass spectrometry
