不同品种禽蛋中不饱和脂肪酸含量分析.pdf

7 6 Vol. 7 No. 6 2016 6 Journal of Food Safety and Quality Jun. , 2016 * * 孙慧珍, 裘立群 , 宋少芳 (, 271018) 摘 要: 目的 方法 , 结果 3 , ω-3 : , ω-3 ω-6/ω-3 ; 结论 3 , ω-3 , 关键词: ; ; ω-3 ; Analysis of fatty acid content in different varieties of eggs * * SUN Hui-Zhen, QIU Li-Qun , SONG Shao-Fang (College of Chemistry and Material Science, Shandong Agricultural University, Tai’an 271018, China) ABSTRACT: Objective To compare the fatty acid content of egg yolk and egg white of fresh egg, duck egg and goose egg. Methods The eggs were divided into 3 groups including eggs, duck eggs and goose eggs. The fatty acid contents in 3 kinds of eggs were detected by gas chromatography (GC). Results The saturated fatty acid content of 3 kinds of eggs in the egg white was higher than that of egg yolk, while the content of polyunsaturated fatty acids in egg white was lower than that of egg yolk. The ω-3 polyunsaturated fatty acid (PUFA) content was as followed: egg duck eggs goose egg. The content of unsaturated fatty acids in the duck egg strengthened ω-3 was the highest and the ratio of ω-6/ω-3 was the lowest. The amount of fatty acids and saturated d