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中国精品科技期刊2020

六种禽蛋中脂肪酸、氨基酸及胆固醇的营养成分分析

赵悦菡, 侯召华, 郭红莲

赵悦菡,侯召华,郭红莲. 六种禽蛋中脂肪酸、氨基酸及胆固醇的营养成分分析[J]. 食品工业科技,2022,43(10):323−330. doi: 10.13386/j.issn1002-0306.2021080200.
引用本文: 赵悦菡,侯召华,郭红莲. 六种禽蛋中脂肪酸、氨基酸及胆固醇的营养成分分析[J]. 食品工业科技,2022,43(10):323−330. doi: 10.13386/j.issn1002-0306.2021080200.
ZHAO Yuehan, HOU Zhaohua, GUO Honglian. Analysis of Fatty Acids, Amino Acids, Cholesterol Nutrition Components in Six Poultry Eggs[J]. Science and Technology of Food Industry, 2022, 43(10): 323−330. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021080200.
Citation: ZHAO Yuehan, HOU Zhaohua, GUO Honglian. Analysis of Fatty Acids, Amino Acids, Cholesterol Nutrition Components in Six Poultry Eggs[J]. Science and Technology of Food Industry, 2022, 43(10): 323−330. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021080200.

六种禽蛋中脂肪酸、氨基酸及胆固醇的营养成分分析

基金项目: 山东省重大科技创新工程项目(2019JZZY20617);山东省重点研发计划(2019GNC106045)。
详细信息
    作者简介:

    赵悦菡(1997−),女,硕士研究生,研究方向:农产品深加工利用,E-mail:525516138@qq.com

    通讯作者:

    郭红莲(1971−),女,博士,副教授,研究方向:农产品保鲜与加工,E-mail:guohonglian@tust.edu.cn

  • 中图分类号: TS253.1

Analysis of Fatty Acids, Amino Acids, Cholesterol Nutrition Components in Six Poultry Eggs

  • 摘要: 对六种禽蛋营养成分进行分析,以期为禽蛋开发利用提供技术基础。本文对六种禽蛋(白羽鸡、金定鸭、贵妃鸡、珍珠鸡、中国环颈雉、鹌鹑)物理指标及冻干禽蛋蛋黄脂肪酸、蛋白氨基酸和胆固醇等成分进行研究。结果表明,六种禽蛋蛋黄中共鉴定出24种脂肪酸,金定鸭蛋黄中总脂肪酸含量最高(20.67 g/100 g),饱和脂肪酸(22.49%)和胆固醇含量(1.94 g/100 g)均低于其它禽蛋,且动脉粥样硬化指数和血栓指数较低,这是由于单不饱和脂肪酸和多不饱和脂肪酸含量高的原因;禽蛋蛋白中氨基酸成分和含量无明显差异,32.22~37.85 g/100 g;六种禽蛋的营养成分主成分分析(PCA)与层次聚类分析(HCA)表明,珍珠鸡蛋与白羽鸡蛋聚为一类,贵妃鸡蛋、雉鸡蛋和鹌鹑蛋聚为一类,而金定鸭蛋单独一类。金定鸭蛋白蛋白质含量低,但金定鸭蛋黄中脂肪酸含量显著高于其他禽蛋(P<0.05)。本文研究结果可为以禽蛋为原料的加工选择提供一定的参考。
    Abstract: The nutritional components of six kinds of poultry eggs were analyzed in order to provide a technical basis for the development and utilization of poultry eggs. This article studied the physical indicators of six poultry eggs (chicken, duck, royal chicken, guinea fowl, Chinese ring-necked pheasant, quail), and fatty acids of egg yolk, amino acids of egg white and cholesterol in six freeze-dried poultry eggs. The results showed that a total of 24 fatty acids were identified in egg yolk of six types of poultry eggs. The total fatty acid content in duck egg yolk was the highest (20.67 g/100 g), and the saturated fatty acid (22.49%) and cholesterol content (1.94 g/100 g) were lower than other poultry eggs. And the atherosclerosis index and thrombus index were low, which was due to the high content of monounsaturated fatty acids and polyunsaturated fatty acids. There was no significant difference in the amino acid composition and content in egg white of poultry eggs, 32.22~37.85 g/100 g. The principal component analysis (PCA) and hierarchical clustering analysis (HCA) of the nutritional components of six kinds of poultry eggs showed that pearl eggs and eggs were clustered into one category, royal concubine eggs, pheasant eggs and quail eggs were clustered into one category, while duck eggs clustered separately. The protein content of duck protein was low, but the fatty acid content of duck yolk was significantly higher than that of other eggs (P<0.05). The research results of this article would provide a certain reference for the selection of processing with poultry eggs as raw materials.
  • 禽蛋作为天然食品中最理想的蛋白质源,成为了当今人们生活中重要营养源[1]。我国禽蛋种类繁多,主要有白羽鸡、金定鸭、贵妃鸡、珍珠鸡、中国环颈雉、鹌鹑等。禽蛋主要由蛋壳、蛋白和蛋黄3部分组成,蛋白和蛋黄为禽蛋的主要食用部分[2-3]。蛋黄通常是黄色,位于鸡蛋的中心地带,富含多种脂质,如磷脂、胆固醇、胡萝卜素和γ-生育酚等[4]。随着我国禽类饲养水平不断发展,除白羽鸡蛋、金定鸭蛋外,其他禽蛋也成为消费者营养重要来源,面对诸多禽蛋产品,品质和风味成为了人们挑选产品时的重要指标,而品质与营养成分组成和含量直接关联[5-6]

    鸡蛋除基本蛋白质、脂肪酸等营养成分,还富含维生素B2、B12和D等功效成分[7];鸭蛋含有丰富的氨基酸及矿物质等营养成分,含量是普通鸡蛋2倍,甘氨酸、苏氨酸是普通鸡蛋1.8倍,且蛋白质极易消化吸收;贵妃鸡又名贵妇鸡,原产于英国、法国、荷兰等欧洲国家,是欧洲名优特产,富含人体所需的17种氨基酸、10多种微量元素和多种维生素,是当代最为理想的食疗禽类;珍珠鸡蛋和普通鸡蛋外观差别不大,营养价值非常高,含有人体所需的必需氨基酸,并富含无机盐及微量元素;感官上,珍珠鸡蛋的口感比普通鸡蛋更细腻;中国环颈雉鸡蛋富含17种氨基酸,尤其必需氨基酸和鲜味氨基酸含量高;鹌鹑蛋近圆形,个体很小,一般只有10 g左右,表面有棕褐色斑点,含有丰富的蛋白质、脑磷脂、卵磷脂、维生素、多种微量元素等营养物质[8-9]。蛋中营养成分含量与蛋壳、蛋白和蛋黄在全蛋中所占比例,以及蛋形指数、蛋比重等物理性状之间均存在一定程度的相关性[10-11]

    随市场宣传导向,造成了消费者选择禽蛋盲目追求“价高者优”的原则,而忽视禽蛋营养价值与消费者营养需求的精准匹配。本文比较了六种禽蛋(白羽鸡、金定鸭、贵妃鸡、珍珠鸡、中国环颈雉、鹌鹑)的物理性状、氨基酸、脂肪酸和胆固醇含量,对其营养成分聚类分析,根据营养成分的相似性进行归类,给消费者提供客观选择,分析蛋的商品质量,进而为蛋产品食用与开发利用提供数据基础。

    6种禽蛋(白羽鸡蛋、金定鸭蛋、珍珠鸡蛋、贵妃鸡蛋、中华环颈雉蛋、鹌鹑蛋) 中国农业科学院特产研究所左家试验站提供,每种蛋各20枚,禽类由专人饲养,饲养管理条件一致,饲料按照每个品种的营养需求自配;37种脂肪酸甲酯混合标准品(FAMEs) 美国Nu-Chek Prep公司;17种氨基酸溶液混合标准物质(100 nmol/mL, C1707015) 德国membraPure GmbH公司;胆固醇 色谱级,美国Sigma公司;乙腈、甲醇 色谱级,美国ThermoFisher公司;苯酚、氯仿、甲醇、盐酸、氯化钾、氢氧化钾、正己烷、无水硫酸钠 分析纯,国药集团试剂有限公司。

    7890B-5977A型气相色谱质谱联用分析仪 GC-MS,氢火焰离子化检测器及Gcsolution 2.3版工作站,安捷伦科技公司;L-8900氨基酸自动分析仪 日立科技中国有限公司;超高效液相色谱仪 美国ThermoFisher公司;EYELA FDU-1100真空冷冻干燥器 日本东京理化公司;DHG-9140A恒温干燥箱、SHZ-C恒温水浴锅 常州赛普实验仪器厂;ME204E万分之一天平 梅特勒-托利多仪器上海有限公司;BFM-6B1粉碎机 济南倍力粉技术工程有限公司。

    禽蛋的蛋黄和蛋白分离后,置于培养皿中,−80 ℃冰箱中预冷12 h,然后把样品转移至真空冷冻干燥箱内,冷阱−105~−103 ℃,冷冻干燥36 h。干燥后样品粉碎,过60目筛,−80 ℃贮藏备用。

    天平测定,精确到0.01 g。

    用游标卡尺分别测定每个蛋的纵轴长度和横轴长度,并计算蛋形指数。

    蛋白、蛋黄完全分离,称取蛋黄重量。用清水洗去蛋壳内残留的蛋白(保留内、外蛋壳膜),自然风干后称重。计算蛋各部分占蛋重的比例。

    下面的公式用来确定蛋白的重量:

    蛋白重量=蛋重量−(蛋壳重量+蛋黄重量)

    计算蛋黄和蛋白的比率:

    (%)=(g)(g)×100
    (1)
    (%)=(g)(g)×100
    (2)

    脂肪酸组成和含量分析参照文献[8],略有改动。称取2.0 g蛋黄粉,置于玻璃试管中,加入40 mL提取液(氯仿:甲醇=2:1);组织匀浆后,滤纸过滤,滤液中加入10 mL 1 mol/L KCl溶液,4 ℃静止分层,过夜得下层萃取液。将下层有机相氮气吹干,即得到脂质提取物,干燥处理后,称量备用。每组样品三份。

    将氮吹处理后的干燥样品准确称量,加入5 mL正己烷溶解后,添加5 mL 1 mol/L KOH甲醇溶液。然后在温度50 ℃的水浴中皂化2 h。皂化之后,加入了5 mL正己烷和10 mL 5%的HCl,将溶液置于分液漏斗中进行分层,上层相用0.22 μm滤膜过滤后,用正己烷定容至10 mL。然后加入无水Na2SO4除水,用正己烷稀释10倍后进行GC-MS分析[12]

    气相色谱条件:SPTM-2560弹性石英毛细管柱(100 m×0.25 mm×0.25 μm;supelco,PA);载气为高纯度氦气(99.999%),恒定流量1.0 mL/min。进样量1 μL,分流比40:1。程序升温:进样口温度和输送线温度保持在250 °C。柱温箱温度从140 °C开始(保持5 min),以4 °C/min升温至200 °C,然后以3 °C/min升温至240 °C(保持26 min)。质谱条件:EI离子源,电子能量70 eV,离子源温度230 ℃,传输线温度250 ℃。在GC-MS全扫描模式下,质量扫描范围为50~500 u[13]。在GC-MS全扫描模式下,质量扫描范围为50~500 u。样品质谱图与脂肪酸标准品比对,鉴定禽蛋黄中脂肪酸种类及含量。

    计算动脉粥样硬化指数和血栓性指数,评价冠心病风险[14]

    AI=[(12:0+4)×(14:0+16:0)][MUFA+PUFA(n6)+(n3)]
    (3)
    TI=[(14:0+16:0+18:0)][(0.5×MUFA)+(0.5×PUFA(n6))+(3×PUFA(n3))+(n3/n6)]
    (4)

    参照GB/T 5009.124《食品中氨基酸的测定》进行氨基酸含量测定[15]。称取禽蛋蛋白冻干样100 mg置消化管中,加入10 mL 6 mol/L HCl,冷冻3~5 min,后抽真空,充氮气并封口。置于110 ℃烘箱中消化22 h,冷却后以超纯水定容于50 mL容量瓶,0.22 μm滤膜过滤,取1.0 mL滤液于具塞试管中,50 ℃烘箱干燥,干燥后样品加入2.0 mL pH2.2柠檬酸钠缓冲溶液溶解,0.22 μm滤膜过滤,备用。通过全自动氨基酸分析仪检测分析,以外标法通过峰面积计算样品待测液中氨基酸的浓度。色谱条件:色谱柱为3 μm磺酸型阳离子树脂分离柱(4.6 mm×60 mm);梯度洗脱:循环时间53 min,分离柱柱温57 ℃,反应柱柱温135 ℃,缓冲液流速0.40 mL/min,茚三酮流速0.35 mL/min;通道1:检测波长570 nm,采集时间32 min;通道2:检测波长440 nm,采集时间10 min;进样量20 μL,每个样品做3次重复[16-19]

    营养评估是根据联合国粮农组织(FAO)发布的氨基酸评分(AAS)和鸡蛋蛋白氨基酸(EAAI)的指导原则进行的。

    氨基酸分数(AAS)、化学分数(CS)和基本氨基酸指数(EAAI)的公式如下:

    AAS(%)=(mg)(mg)×100
    (5)
    CS(%)=(mg)(mg)×100
    (6)
    EAAI=n100aae×100bbe××100hhe
    (7)

    式中:n是比较基本的氨基酸的数量;A~h表示实验中基本氨基酸的含量(g/100 g蛋白质);ae~he表示蛋白中的氨基酸含量(g/100 g蛋白质)。

    将禽蛋蛋黄冻干粉末(约0.5 g)溶解在20 mL正己烷中,吸取1 mL样品液放到50 mL水解管中,添加10 mL 1 mol/L KOH水溶液和10 mL乙醇。90~95 °C下水浴皂化90 min。皂化结束后降温,利用10 mL正己烷萃取胆固醇,重复三次,合并萃取液。利用蒸馏水萃取液(3×10 mL)冲洗三次。氮气吹干,重新溶解在10 mL的无水乙醇中,准备进行HPLC分析。数据显示为mg/100 g[20]

    超高效液相色谱仪UltiMate-3000系统(Thermo Fisher Scientific)配备有脱气机、高压梯度二元泵、自动采样器、柱温箱和紫外检测器(PDA)等设备。

    色谱条件:注入体积,2 μL;柱温箱温度,45 ℃;流速,0.5 mL/min。流动相:A为100%乙腈,B为水;流动相为横流A:B=90:10。

    所有实验重复进行三次。所有的数据都被表示为平均值±标准差。数据使用SPSS统计程序(version 20.0 software, SPSS Inc. Chicago,USA)进行了统计分析。P<0.05的值被认为具有统计学意义。

    表1可知,六种禽蛋中金定鸭蛋最重,重量约67.77 g,雉鸡蛋、鹌鹑蛋重显著(P<0.05)低于其他四种禽蛋,其中鹌鹑蛋最轻,重量约为10.88 g;蛋黄重量/蛋白重量,金定鸭蛋比率最高为82.66%,其次为鹌鹑蛋,比率为75.52%,白羽鸡蛋比率最低为45.90%,其他三种禽蛋(贵妃鸡蛋、珍珠鸡蛋和雉鸡蛋)无显著性差异(P˃0.05),分别为66.20%、68.79%和67.80%。根据吉小凤等[21]的市场调研结果,蛋黄大小和色泽是影响消费者购买的重要因素,本试验结果测得金定鸭蛋蛋黄比率最高,约为39.25%,鹌鹑蛋虽然重量最轻,但其蛋黄比率相对较高,仅次于金定鸭蛋,约为36.58%,六种禽蛋中蛋黄比率最低的是白羽鸡蛋,仅为27.61%。六种禽蛋的蛋黄比率均符合消费者的选择范围,有较好的吸引力。

    表  1  物理指标测定结果
    Table  1.  Measurement results of physical indicators
    指标白羽鸡蛋(C)金定鸭蛋(D)贵妃鸡蛋(G)珍珠鸡蛋(Z)雉鸡蛋(S)鹌鹑蛋(A)
    蛋重(g)58.43±5.46b67.77±4.71a46.71±4.10b47.34±3.98b27.25±2.01c10.88±1.24d
    蛋黄重(g)16.13±1.27b26.60±2.17a16.24±1.32b16.82±1.19b9.39±0.75c3.98±0.31d
    蛋白重(g)35.14±4.11a32.18±3.79a24.53±3.02b24.45±2.96b13.85±1.88c5.27±0.85d
    蛋壳重(g)7.16±0.96a8.99±1.73a5.94±0.53b6.07±1.25b4.01±0.45c1.63±0.18d
    蛋黄比率(%)27.61±0.99b39.25±3.79a34.76±3.02a35.53±1.79a34.46±2.11a36.58±3.09a
    蛋白比率(%)60.14±1.68a47.48±6.07b52.52±3.35c51.65±2.50c50.83±2.20c48.44±4.40b
    蛋壳比率(%)12.25±1.09b13.27±3.36a12.72±0.89b12.82±2.59b14.72±1.35a14.98±2.41a
    蛋黄重量/蛋白重量(%)45.90±2.59d82.66±19.93a66.20±9.98c68.79±5.49c67.80±6.80c75.52±14.74b
    蛋长径(mm)54.54±5.46b61.66±2.40a53.06±2.09b52.01±2.47b43.31±1.49c31.55±0.91d
    蛋短径(mm)43.12±1.30a44.29±1.31a39.76±1.29a39.83±0.76a33.97±0.85b25.55±0.55c
    蛋形指数1.26±0.02a1.35±0.06a1.33±0.05a1.31±0.08a1.28±0.04a1.25±0.04a
    注:表中数据为平均值±标准差;同一行上标不同字母表示差异显著(P<0.05);同一行上标字母相同表示差异不显著(P>0.05);表2~表3同。
    下载: 导出CSV 
    | 显示表格

    蛋形指数是用来描述蛋的形状的一个参数。蛋形不影响食用价值,但关系到种用价值、孵化率和破蛋率。标准禽蛋的形状应为椭圆形,蛋形指数在1.3~1.35之间。蛋形指数大于1.35为细长形,小于1.3为近似球形[22]。金定鸭蛋、贵妃鸡蛋和珍珠鸡蛋的蛋形均属椭圆形,而白羽鸡蛋、雉鸡蛋和鹌鹑蛋的蛋形近似球形。

    表2可知,六种禽蛋蛋黄中共鉴定了24种脂肪酸,其中白羽鸡蛋23种、金定鸭蛋24种、贵妃鸡蛋21种、珍珠鸡蛋20种、雉鸡蛋18种、鹌鹑蛋19种。金定鸭蛋脂肪酸种类最多,总脂肪含量最高,可达20672.37 mg/100 g,其次为白羽鸡蛋(17945.11 mg/100 g),鹌鹑蛋黄中总脂肪酸含量最低,为10710.61 mg/100 g。脂肪酸不仅提供生命活动所需能量,而且脂溶性维生素、中性脂肪、卵磷脂以及胆固醇等活性成分也溶解在其中。饱和脂肪酸含量占比金定鸭蛋最低22.49%,珍珠鸡蛋最高31.43%,其余四种在25.48%~27.15%之间,这表明金定鸭蛋中不饱和脂肪酸达到了77.51%,且单不饱和脂肪酸52.70%,多不饱和脂肪酸24.81%。多不饱和脂肪酸越高蛋黄的硬度越低[23],六种禽蛋中,珍珠鸡蛋黄中多不饱和脂肪酸占比最高,为34.25%,故珍珠鸡蛋黄质地更好。

    表  2  六种禽蛋蛋黄中脂肪酸含量(mg/100 g)
    Table  2.  Contents of fatty acids in six poultry eggs yolk (mg/100 g)
    序号脂肪酸白羽鸡蛋黄金定鸭蛋黄贵妃鸡蛋黄珍珠鸡蛋黄雉鸡蛋黄鹌鹑蛋黄
    1月桂酸(C12:00.84±0.08b2.52±0.19a0.57±0.06b0.85±0.09b0.73±0.06b0.89±0.09b
    2肉豆蔻酸(C14:080.27±7.23b147.29±137.23a55.65±45.32c124.26±10.32a58.60±6.09c73.85±8.08b
    3十四碳烯酸(C14:110.77±1.08b9.27±1.10c12.76±1.23a8.73±0.89c6.96±0.74d11.14±1.28b
    4十五烷酸(C15:015.65±1.77a9.51±0.97b7.39±0.74c14.47±1.68a6.03±0.62c5.11±0.49d
    5棕榈酸(C16:01887.19±166.49b2160.02±224.19a1593.58±184.27c1333.74±99.45d1249.99±129.64d1227.40±135.68d
    6棕榈油酸(C16:1784.01±65.49c1094.21±90.28a967.59±100.48b39.83±4.27d776.69±65.19c869.11±90.24c
    7十七烷酸(C17:062.49±5.26a40.47±3.08b28.10±2.87c70.24±8.10a25.89±2.38c22.50±2.41c
    8顺-10-十七碳烯酸(C17:120.95±2.21b24.89±2.68a15.44±1.65c
    9硬脂酸(C18:02516.33±302.31a2278.98±235.89a1873.00±154.21c2114.24±109.86b1581.31±99.50d1574.52±178.30d
    10异油酸(C18:1n9t30.90±2.77b59.74±6.34a24.69±2.90c
    11油酸(C18:1n9c7176.99±556.98b9609.42±508.74a6096.50±601.47c3894.34±312.09e4804.16±400.12d4456.36±450.82d
    12亚油酸(C18:2n6c3994.73±290.28a2535.99±222.38c2162.86±204.57d3058.23±311.48b1990.25±217.24d1793.20±182.41e
    13花生酸(C20:08.84±0.95b9.17±0.99b5.51±0.57c11.38±1.00a5.54±0.54c3.97±0.41d
    14γ亚麻酸(C18:3n649.20±3.96b68.20±5.27a21.06±2.84e51.00±3.87b30.43±2.07d37.40±3.60c
    15顺-11-二十碳烯酸(C20:179.75±6.59b100.37±9.47a55.31±4.19d64.53±5.92c30.51±2.56e22.80±2.33f
    16亚麻酸(C18:3n3102.80±11.48a103.94±10.28a39.37±3.87c74.43±8.01b18.85±1.72d35.30±3.21c
    17二十一碳酸(C21:00.58±0.04b0.91±0.09a0.51±0.02b
    18顺-11,14-二十碳二烯酸(C20:2n661.43±5.27a49.44±4.22b18.45±1.75d40.61±3.21c6.39±0.61e9.30±1.00f
    19山嵛酸(C22:00.46±0.04a0.77±0.08a 0.43±0.03a
    20顺-8,11,14-二十碳三烯酸(C20:3n652.73±4.87b114.69±13.58a28.60±3.28c50.40±5.47b14.15±1.07d17.88±1.95d
    21花生四烯酸(C20:4n6780.11±52.48b1459.94±140.78a461.51±40.75c470.83±27.01c465.07±44.12c435.60±40.37c
    22木蜡酸(C24:0 0.48±0.04
    23廿碳五烯酸(C20:5n31.76±0.21b33.13±2.14a 1.41±0.11b 1.89±0.14b
    24顺式-4,7,10,13,16,19-二十二碳
    六烯酸(C22:6n3
    226.33±21.88c769.02±65.44a145.52±151.33d252.07±22.37b106.87±9.09e112.39±11.65e
    总脂肪酸TFAs17945.11±556.28b20672.37±809.41a13613.97±690.36c11676.02±301.99d11178.42±666.40d10710.61±301.76d
    饱和脂肪酸SFAs4572.65±441.88a4649.35±428.74a3619.62±244.79b3669.61±337.48b2928.09±289.91c2908.24±251.11c
    SFAs/TAFs25.48%22.49%26.59%31.43%26.19%27.15%
    单不饱和脂肪酸MUFAs8103.37±746.38b10898.67±879.69a7116.98±607.49b4007.43±325.74d5618.32±554.17c5359.41±327.67c
    MUFAs/TFAs45.16%52.70%52.28%34.32%50.26%50.04%
    多不饱和脂肪酸PUFAs5269.09±511.47a5134.35±391.48a2887.37±247.58c3998.98±300.48b2632.01±188.47c2442.96±230.07c
    PUFAs/TFAs29.36%24.81%21.21%34.25%23.55%22.81%
    动脉粥样硬化指数
    (AI)
    0.710.740.750.890.750.82
    血栓形成指数
    (TI)
    0.600.450.650.700.650.71
    注:SFAs:饱和脂肪酸;MUFAs:单不饱和脂肪酸;PUFAs:多不饱和脂肪酸。
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    亚油酸是公认的人体必需脂肪酸,在降低血液胆固醇和预防动脉粥样硬化方面具有重要价值[24]。六种禽蛋中,白羽鸡蛋黄每百克中亚油酸含量最高(3994.73 mg/100 g),因此,可在后期加工中通过亚临界萃取技术提取亚油酸,用于开发降低血液胆固醇方面的功能性食品。

    动脉粥样硬化指数(Atherogenic index,AI)解释了饱和脂肪酸和不饱和脂肪酸之间的相关性。血栓形成指数(Thrombogenicity index, TI)通过确定不同比例的饱和脂肪酸和不饱和脂肪酸与AI之间存在的关系来估计血管中血栓的形成[25]。禽蛋中不饱和脂肪酸含量明显高于饱和脂肪酸含量,珍珠鸡蛋的致动脉硬化指数最高,而金定鸭蛋、贵妃鸡蛋和雉鸡蛋与白羽鸡蛋最为相近。鹌鹑蛋和珍珠鸡蛋的血栓形成指数明显高于白羽鸡蛋,分别为0.71和0.70;金定鸭蛋最低,为0.45。禽蛋中较低的AI和TI是首选,是更健康产品的象征[26]

    单不饱和脂肪酸对心血管疾病有预防作用,多不饱和脂肪酸对防治冠心病、高血压、自身免疫异常及癌症等疾病有重要作用,另外人体无法自身合成需要从食物中获取的ω3系列和ω6系列脂肪酸[27],而禽蛋是获取这些脂肪酸的途径之一。通过本次实验结果综合评价,金定鸭蛋是消费者获取脂肪酸的高质量来源。

    禽蛋蛋白主要营养成分是氨基酸,氨基酸是人体生命活动所必需的基本物质,是人体合成肌肉、皮肤、器官等所必需的成分[28]表3可知,六种禽蛋蛋白中总氨基酸含量金定鸭蛋中最低,32.22 g/100 g,雉鸡蛋最高37.85 g/100 g,其余在36.39~37.26 g/100 g之间。总必需氨基酸和总非必需氨基酸的比值(EAAs/TAAs),金定鸭蛋最高,为54.62%;雉鸡蛋最低,为48.93%,表明金定鸭蛋蛋白蛋白质质量较高。

    表  3  六种禽蛋蛋白中氨基酸含量
    Table  3.  Amino acid composition in six poultry eggs white
    氨基酸(g/100 g)白羽鸡蛋白金定鸭蛋白贵妃鸡蛋白珍珠鸡蛋白雉鸡蛋白鹌鹑蛋白
    天冬氨酸(Asp)4.21±0.78a2.82±0.32b4.36±0.44a4.21±0.43a4.62±0.51a4.23±0.33a
    苏氨酸(Thr)A1.82±0.34a2.12±0.17a1.91±0.21a2.26±0.31a2.20±0.25a2.29±0.27a
    丝氨酸(Ser)2.54±0.91a2.61±0.20a2.66±0.31a2.72±0.31a2.61±0.27a2.61±0.25a
    谷氨酸(Glu)5.20±0.69a3.85±0.39b5.04±0.61a5.25±0.81a5.48±0.58a5.12±0.53a
    甘氨酸(Gly)1.25±0.09a1.18±0.13b1.35±0.14a1.23±0.09a1.42±0.17a1.36±0.14a
    丙氨酸(Ala)2.14±0.11a1.50±0.10b2.17±0.21a1.75±0.19b1.99±0.17a2.02±0.21a
    半胱氨酸(Cys)A0.95±0.08a0.77±0.08b0.95±0.10a1.06±0.14a1.08±0.12a0.95±0.09a
    缬氨酸(Val)A2.26±0.21a1.94±0.21b2.30±0.25a2.31±0.25a2.23±0.23a2.12±0.22a
    蛋氨酸(Met)A2.06±0.19a2.32±0.25a1.73±0.18b1.97±0.22a2.04±0.20a1.65±0.17b
    异亮氨酸(Ile)A1.76±0.15a1.22±0.13c1.71±0.20a1.76±0.18a1.54±0.13b1.59±0.19b
    亮氨酸(Leu)A2.83±0.24a2.36±0.24a2.83±0.28a2.94±0.31a2.73±0.31a2.93±0.30a
    酪氨酸(Tyr)A1.36±0.16b1.55±0.14b1.51±0.17b1.77±0.15a1.54±0.14b1.42±0.11b
    苯丙氨酸(Phe)A2.14±0.27b2.47±0.28a2.16±0.24b1.93±0.20b1.94±0.21b2.10±0.26b
    赖氨酸(Lys)A2.35±0.33a2.15±0.22b2.37±0.25a2.30±0.20a2.45±0.25a2.44±0.27a
    组氨酸(His)A0.78±0.08a0.70±0.05a0.82±0.06a0.77±0.08a0.77±0.06a0.87±0.09a
    精氨酸(Arg)2.00±0.17a1.45±0.16c2.00±0.22a1.87±0.18a1.78±0.23b1.71±0.22b
    脯氨酸(Pro)1.11±0.22b1.21±0.13b1.39±0.14a1.15±0.12b1.43±0.15a0.98±0.11c
    总氨基酸含量(TAAs)36.76±2.71a32.22±3.01b37.26±1.96a37.25±3.01a37.85±2.61a36.39±3.44a
    总必需氨基酸含量(EAAs)18.31±2.09a17.60±2.16a18.29±1.97a19.07±2.06a18.52±1.38a18.36±2.44a
    总非必需氨基酸含量(NEAAs)18.45±2.67a14.62±1.98b18.97±3.01a18.18±1.77a19.33±2.05a18.03±2.34a
    EAAs/TAAs49.81%54.62%49.09%51.19%48.93%50.45%
    注:A必需氨基酸和条件必需氨基酸(EAAs)。
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    必需氨基酸评分(AAS)和必需氨基酸化学评分(CS)是目前广为应用的一种食品蛋白质营养价值评价方法,利用该方法可以直观简单评价食品中氨基酸质量。表4可知,白羽鸡蛋白中第一限制氨基酸为苏氨酸,金定鸭蛋和鹌鹑蛋为异亮氨酸,贵妃鸡蛋和中国环颈雉为亮氨酸,珍珠鸡蛋为赖氨酸。在补充氨基酸过程中,充分利用不同禽蛋氨基酸的特点,进行合理调配,达到营养均衡。必需氨基酸指数可用于综合评价蛋白质源质量,当n=6~12,提出的使用价值标准是:EAAI>90,为优质蛋白质源;85<EAAI≤90,为良好蛋白质源;75≤EAAI≤85,为可用蛋白质源;EAAI<75,为不适蛋白质源[29-30]表4中可知,六种禽蛋(白羽鸡蛋、金定鸭蛋、贵妃蛋、珍珠鸡蛋、山鸡蛋、鹌鹑蛋)均为优质蛋白源。此外,必需氨基酸指数是一种蛋白质的必需氨基酸含量与标准蛋白质(通常是鸡蛋蛋白质)中的必需氨基酸含量比值的几何平均数,是评价食物蛋白质营养价值的指标之一。金定鸭蛋白、鹌鹑蛋白、贵妃鸡蛋白的指数高于白羽鸡蛋白,而雉鸡蛋白、珍珠鸡蛋白稍微低于白羽鸡蛋白。

    表  4  六种禽蛋AAS、CS、EAAI的比较
    Table  4.  Comparison of AAS, CS and EAAI in six poultry eggs
    样品必需氨基酸评分AAS总氨基酸必需氨基酸化学评分CS总氨基酸样品指标
    苏氨酸缬氨酸蛋氨酸、
    半胱氨酸
    异亮氨酸亮氨酸苯丙氨酸、
    酪氨酸
    赖氨酸组氨酸 苏氨酸缬氨酸蛋氨酸、
    半胱氨酸
    异亮氨酸亮氨酸苯丙氨酸、
    酪氨酸
    赖氨酸组氨酸 AASCSEAAI
    鸡蛋白(103.38)122.96233.94119.70109.99158.68116.24212.201177.09(87.98)93.15143.6588.6789.52102.3891.33124.82821.50103.3887.98101.09
    鸭蛋白164.48120.42274.00(94.65)104.64207.95121.33217.301304.77139.9891.23168.25(70.11)85.17134.1695.33127.82912.0594.6570.11109.70
    贵蛋白128.15123.46205.51114.73(108.50)164.15115.65220.101180.25109.0693.53126.19(84.98)88.31105.9090.87129.47828.31108.5084.98102.34
    珍蛋白151.68124.02232.40118.13112.76165.55(112.25)206.701223.49129.0993.9587.50(87.50)91.78106.8188.20121.59806.42112.2587.5099.69
    雉蛋白145.30117.84235.51104.35(103.04)153.23117.69203.401180.36123.6684.58144.6177.29(83.87)98.8692.47119.65824.99103.0483.87100.88
    鹌鹑蛋白157.33116.52204.14(109.23)115.03161.21121.91239.101224.47133.8988.27125.35(80.91)93.63104.0195.79140.65862.50109.2380.91105.82
    注:必需氨基酸评分(AAS)和化学评分(CS)由计算公式得到;最小AAS(或CS)为第一限制性氨基酸(FLAA);括号表示样本FLAA;必需氨基酸指数(EAAI)由计算公式得到。
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    图1可知,雉鸡蛋黄的胆固醇含量明显高于其他五种禽蛋。金定鸭蛋中胆固醇含量最低,其次是白羽鸡蛋。而贵妃鸡蛋、珍珠鸡蛋和鹌鹑蛋中的胆固醇含量无明显差异。六种禽蛋中雉鸡蛋更适用于食品功能性开发与利用,乳化性是蛋黄的一项重要功能特性,它赋予产品理想的口感和质地特性,高胆固醇含量使蛋黄具有高发泡能力和强乳化能力[31]

    图  1  六种禽蛋中胆固醇含量分析
    Figure  1.  Analysis of cholesterol content in six poultry eggs

    长期高胆固醇饮食中摄入过多的脂肪会导致一些疾病(如高血压和心血管)[32],Zhong等[33]最新研究得出,膳食胆固醇或鸡蛋的较高摄入量与心血管疾病和全因死亡率的高发生率显著相关,且呈剂量依赖关系,因此高血脂人群尽量少食用雉鸡蛋。

    主成分分析(PCA)与层次聚类分析(HCA)是研究样品或指标分类问题的一种统计方法[34],该数据统计分析方法可保留原指标中大部分信息,比单一评价直观准确,且可避免性状间的相关性对评价结果的影响。本实验对六种禽蛋的50种营养成分(脂肪酸、氨基酸、胆固醇)进行PCA和HCA,结果见图2~图4

    图  2  营养成分主成分分析碎石图
    Figure  2.  Nutrient principal component analysis gravel
    图  3  主成分分析得分图
    Figure  3.  Principal component analysis (PCA) score plot
    图  4  六种禽蛋营养成分层次聚类分析
    注:C:白羽鸡蛋;D:金定鸭蛋;G:贵妃鸡蛋;Z:珍珠鸡蛋;S:雉鸡蛋;A:鹌鹑蛋。
    Figure  4.  Hierarchical cluster analysis (HCA) of different components in six poultry eggs

    图2为六种禽蛋营养成分分析碎石图,横轴表示主成分数量,纵轴表示特征值。综合考虑了碎石图和方差贡献率确定最优主成分数。图2可知,主成分分析特征值碎石图有两个拐点,由表5可得出,PC1、PC2和PC3的贡献率分别为56.00%、18.60%和13.40%,主成分前三累计百分比已达88.00%。

    表  5  六种禽蛋营养成分品质评价因子贡献率
    Table  5.  Contribution rate of six poultry eggs quality evaluation factor
    成分方差百分比(%)累积百分比(%)
    156.0056.00
    218.6074.60
    313.4088.00
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    PCA聚类结果可知,6种禽蛋均各自聚为一组,表明样品数据重复性较好。HCA对主要营养成分进行聚类,结果表明珍珠鸡蛋与鸡蛋营养成分最为相近,贵妃鸡蛋、雉鸡蛋和鹌鹑蛋聚为一类,其营养成分较为接近,而金定鸭蛋与其余五种禽蛋的营养成分略有差异。营养成分主要聚成两簇,一簇为脂肪酸成分,另一簇为氨基酸和胆固醇成分。

    当前,市售禽蛋种类繁多,营养价值略有不同。试验表明,金定鸭蛋蛋黄比例最高,均高于其他五种禽蛋。金定鸭蛋中脂肪酸种类最多,检测到24种,其次鸡蛋中检测到23种脂肪酸;六种禽蛋中不饱和脂肪酸含量均高于饱和脂肪酸含量。氨基酸是禽蛋蛋白中主要营养成分,总必需氨基酸和总非必需氨基酸的比值(EAAs/TAAs),金定鸭蛋最高(54.62%);白羽鸡蛋白中总氨基酸含量为36.76 g/100 g;显著高于金定鸭蛋白中的总氨基酸含量(P<0.05),而其他四种禽蛋白总氨基酸含量无显著性差异(P˃0.05),但均高于白羽鸡蛋白。金定鸭蛋黄中胆固醇含量最低,白羽鸡蛋黄次之,分别为1943.30和2092.28 mg/100 g。因此,对于那些追求高质量蛋白质、低脂肪、低胆固醇的人群来说,金定鸭蛋是一种较好的营养物质来源,可适用于开发幼儿或老年人功能性食品。六种禽蛋中,白羽鸡蛋每百克中亚油酸含量最高(3994.73 mg/100 g),因此,白羽鸡蛋蛋黄更适用于提取亚油酸,开发降低血液胆固醇方面的功能性食品。聚类分析结果表明,珍珠鸡蛋与白羽鸡蛋的营养成分较为相近,贵妃鸡蛋、雉鸡蛋和珍珠鸡蛋的营养成分相近。六种禽蛋均营养丰富,但不同禽蛋中的营养成分存在差异,消费者可根据营养需求进行选择。

  • 图  1   六种禽蛋中胆固醇含量分析

    Figure  1.   Analysis of cholesterol content in six poultry eggs

    图  2   营养成分主成分分析碎石图

    Figure  2.   Nutrient principal component analysis gravel

    图  3   主成分分析得分图

    Figure  3.   Principal component analysis (PCA) score plot

    图  4   六种禽蛋营养成分层次聚类分析

    注:C:白羽鸡蛋;D:金定鸭蛋;G:贵妃鸡蛋;Z:珍珠鸡蛋;S:雉鸡蛋;A:鹌鹑蛋。

    Figure  4.   Hierarchical cluster analysis (HCA) of different components in six poultry eggs

    表  1   物理指标测定结果

    Table  1   Measurement results of physical indicators

    指标白羽鸡蛋(C)金定鸭蛋(D)贵妃鸡蛋(G)珍珠鸡蛋(Z)雉鸡蛋(S)鹌鹑蛋(A)
    蛋重(g)58.43±5.46b67.77±4.71a46.71±4.10b47.34±3.98b27.25±2.01c10.88±1.24d
    蛋黄重(g)16.13±1.27b26.60±2.17a16.24±1.32b16.82±1.19b9.39±0.75c3.98±0.31d
    蛋白重(g)35.14±4.11a32.18±3.79a24.53±3.02b24.45±2.96b13.85±1.88c5.27±0.85d
    蛋壳重(g)7.16±0.96a8.99±1.73a5.94±0.53b6.07±1.25b4.01±0.45c1.63±0.18d
    蛋黄比率(%)27.61±0.99b39.25±3.79a34.76±3.02a35.53±1.79a34.46±2.11a36.58±3.09a
    蛋白比率(%)60.14±1.68a47.48±6.07b52.52±3.35c51.65±2.50c50.83±2.20c48.44±4.40b
    蛋壳比率(%)12.25±1.09b13.27±3.36a12.72±0.89b12.82±2.59b14.72±1.35a14.98±2.41a
    蛋黄重量/蛋白重量(%)45.90±2.59d82.66±19.93a66.20±9.98c68.79±5.49c67.80±6.80c75.52±14.74b
    蛋长径(mm)54.54±5.46b61.66±2.40a53.06±2.09b52.01±2.47b43.31±1.49c31.55±0.91d
    蛋短径(mm)43.12±1.30a44.29±1.31a39.76±1.29a39.83±0.76a33.97±0.85b25.55±0.55c
    蛋形指数1.26±0.02a1.35±0.06a1.33±0.05a1.31±0.08a1.28±0.04a1.25±0.04a
    注:表中数据为平均值±标准差;同一行上标不同字母表示差异显著(P<0.05);同一行上标字母相同表示差异不显著(P>0.05);表2~表3同。
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    表  2   六种禽蛋蛋黄中脂肪酸含量(mg/100 g)

    Table  2   Contents of fatty acids in six poultry eggs yolk (mg/100 g)

    序号脂肪酸白羽鸡蛋黄金定鸭蛋黄贵妃鸡蛋黄珍珠鸡蛋黄雉鸡蛋黄鹌鹑蛋黄
    1月桂酸(C12:00.84±0.08b2.52±0.19a0.57±0.06b0.85±0.09b0.73±0.06b0.89±0.09b
    2肉豆蔻酸(C14:080.27±7.23b147.29±137.23a55.65±45.32c124.26±10.32a58.60±6.09c73.85±8.08b
    3十四碳烯酸(C14:110.77±1.08b9.27±1.10c12.76±1.23a8.73±0.89c6.96±0.74d11.14±1.28b
    4十五烷酸(C15:015.65±1.77a9.51±0.97b7.39±0.74c14.47±1.68a6.03±0.62c5.11±0.49d
    5棕榈酸(C16:01887.19±166.49b2160.02±224.19a1593.58±184.27c1333.74±99.45d1249.99±129.64d1227.40±135.68d
    6棕榈油酸(C16:1784.01±65.49c1094.21±90.28a967.59±100.48b39.83±4.27d776.69±65.19c869.11±90.24c
    7十七烷酸(C17:062.49±5.26a40.47±3.08b28.10±2.87c70.24±8.10a25.89±2.38c22.50±2.41c
    8顺-10-十七碳烯酸(C17:120.95±2.21b24.89±2.68a15.44±1.65c
    9硬脂酸(C18:02516.33±302.31a2278.98±235.89a1873.00±154.21c2114.24±109.86b1581.31±99.50d1574.52±178.30d
    10异油酸(C18:1n9t30.90±2.77b59.74±6.34a24.69±2.90c
    11油酸(C18:1n9c7176.99±556.98b9609.42±508.74a6096.50±601.47c3894.34±312.09e4804.16±400.12d4456.36±450.82d
    12亚油酸(C18:2n6c3994.73±290.28a2535.99±222.38c2162.86±204.57d3058.23±311.48b1990.25±217.24d1793.20±182.41e
    13花生酸(C20:08.84±0.95b9.17±0.99b5.51±0.57c11.38±1.00a5.54±0.54c3.97±0.41d
    14γ亚麻酸(C18:3n649.20±3.96b68.20±5.27a21.06±2.84e51.00±3.87b30.43±2.07d37.40±3.60c
    15顺-11-二十碳烯酸(C20:179.75±6.59b100.37±9.47a55.31±4.19d64.53±5.92c30.51±2.56e22.80±2.33f
    16亚麻酸(C18:3n3102.80±11.48a103.94±10.28a39.37±3.87c74.43±8.01b18.85±1.72d35.30±3.21c
    17二十一碳酸(C21:00.58±0.04b0.91±0.09a0.51±0.02b
    18顺-11,14-二十碳二烯酸(C20:2n661.43±5.27a49.44±4.22b18.45±1.75d40.61±3.21c6.39±0.61e9.30±1.00f
    19山嵛酸(C22:00.46±0.04a0.77±0.08a 0.43±0.03a
    20顺-8,11,14-二十碳三烯酸(C20:3n652.73±4.87b114.69±13.58a28.60±3.28c50.40±5.47b14.15±1.07d17.88±1.95d
    21花生四烯酸(C20:4n6780.11±52.48b1459.94±140.78a461.51±40.75c470.83±27.01c465.07±44.12c435.60±40.37c
    22木蜡酸(C24:0 0.48±0.04
    23廿碳五烯酸(C20:5n31.76±0.21b33.13±2.14a 1.41±0.11b 1.89±0.14b
    24顺式-4,7,10,13,16,19-二十二碳
    六烯酸(C22:6n3
    226.33±21.88c769.02±65.44a145.52±151.33d252.07±22.37b106.87±9.09e112.39±11.65e
    总脂肪酸TFAs17945.11±556.28b20672.37±809.41a13613.97±690.36c11676.02±301.99d11178.42±666.40d10710.61±301.76d
    饱和脂肪酸SFAs4572.65±441.88a4649.35±428.74a3619.62±244.79b3669.61±337.48b2928.09±289.91c2908.24±251.11c
    SFAs/TAFs25.48%22.49%26.59%31.43%26.19%27.15%
    单不饱和脂肪酸MUFAs8103.37±746.38b10898.67±879.69a7116.98±607.49b4007.43±325.74d5618.32±554.17c5359.41±327.67c
    MUFAs/TFAs45.16%52.70%52.28%34.32%50.26%50.04%
    多不饱和脂肪酸PUFAs5269.09±511.47a5134.35±391.48a2887.37±247.58c3998.98±300.48b2632.01±188.47c2442.96±230.07c
    PUFAs/TFAs29.36%24.81%21.21%34.25%23.55%22.81%
    动脉粥样硬化指数
    (AI)
    0.710.740.750.890.750.82
    血栓形成指数
    (TI)
    0.600.450.650.700.650.71
    注:SFAs:饱和脂肪酸;MUFAs:单不饱和脂肪酸;PUFAs:多不饱和脂肪酸。
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    表  3   六种禽蛋蛋白中氨基酸含量

    Table  3   Amino acid composition in six poultry eggs white

    氨基酸(g/100 g)白羽鸡蛋白金定鸭蛋白贵妃鸡蛋白珍珠鸡蛋白雉鸡蛋白鹌鹑蛋白
    天冬氨酸(Asp)4.21±0.78a2.82±0.32b4.36±0.44a4.21±0.43a4.62±0.51a4.23±0.33a
    苏氨酸(Thr)A1.82±0.34a2.12±0.17a1.91±0.21a2.26±0.31a2.20±0.25a2.29±0.27a
    丝氨酸(Ser)2.54±0.91a2.61±0.20a2.66±0.31a2.72±0.31a2.61±0.27a2.61±0.25a
    谷氨酸(Glu)5.20±0.69a3.85±0.39b5.04±0.61a5.25±0.81a5.48±0.58a5.12±0.53a
    甘氨酸(Gly)1.25±0.09a1.18±0.13b1.35±0.14a1.23±0.09a1.42±0.17a1.36±0.14a
    丙氨酸(Ala)2.14±0.11a1.50±0.10b2.17±0.21a1.75±0.19b1.99±0.17a2.02±0.21a
    半胱氨酸(Cys)A0.95±0.08a0.77±0.08b0.95±0.10a1.06±0.14a1.08±0.12a0.95±0.09a
    缬氨酸(Val)A2.26±0.21a1.94±0.21b2.30±0.25a2.31±0.25a2.23±0.23a2.12±0.22a
    蛋氨酸(Met)A2.06±0.19a2.32±0.25a1.73±0.18b1.97±0.22a2.04±0.20a1.65±0.17b
    异亮氨酸(Ile)A1.76±0.15a1.22±0.13c1.71±0.20a1.76±0.18a1.54±0.13b1.59±0.19b
    亮氨酸(Leu)A2.83±0.24a2.36±0.24a2.83±0.28a2.94±0.31a2.73±0.31a2.93±0.30a
    酪氨酸(Tyr)A1.36±0.16b1.55±0.14b1.51±0.17b1.77±0.15a1.54±0.14b1.42±0.11b
    苯丙氨酸(Phe)A2.14±0.27b2.47±0.28a2.16±0.24b1.93±0.20b1.94±0.21b2.10±0.26b
    赖氨酸(Lys)A2.35±0.33a2.15±0.22b2.37±0.25a2.30±0.20a2.45±0.25a2.44±0.27a
    组氨酸(His)A0.78±0.08a0.70±0.05a0.82±0.06a0.77±0.08a0.77±0.06a0.87±0.09a
    精氨酸(Arg)2.00±0.17a1.45±0.16c2.00±0.22a1.87±0.18a1.78±0.23b1.71±0.22b
    脯氨酸(Pro)1.11±0.22b1.21±0.13b1.39±0.14a1.15±0.12b1.43±0.15a0.98±0.11c
    总氨基酸含量(TAAs)36.76±2.71a32.22±3.01b37.26±1.96a37.25±3.01a37.85±2.61a36.39±3.44a
    总必需氨基酸含量(EAAs)18.31±2.09a17.60±2.16a18.29±1.97a19.07±2.06a18.52±1.38a18.36±2.44a
    总非必需氨基酸含量(NEAAs)18.45±2.67a14.62±1.98b18.97±3.01a18.18±1.77a19.33±2.05a18.03±2.34a
    EAAs/TAAs49.81%54.62%49.09%51.19%48.93%50.45%
    注:A必需氨基酸和条件必需氨基酸(EAAs)。
    下载: 导出CSV

    表  4   六种禽蛋AAS、CS、EAAI的比较

    Table  4   Comparison of AAS, CS and EAAI in six poultry eggs

    样品必需氨基酸评分AAS总氨基酸必需氨基酸化学评分CS总氨基酸样品指标
    苏氨酸缬氨酸蛋氨酸、
    半胱氨酸
    异亮氨酸亮氨酸苯丙氨酸、
    酪氨酸
    赖氨酸组氨酸 苏氨酸缬氨酸蛋氨酸、
    半胱氨酸
    异亮氨酸亮氨酸苯丙氨酸、
    酪氨酸
    赖氨酸组氨酸 AASCSEAAI
    鸡蛋白(103.38)122.96233.94119.70109.99158.68116.24212.201177.09(87.98)93.15143.6588.6789.52102.3891.33124.82821.50103.3887.98101.09
    鸭蛋白164.48120.42274.00(94.65)104.64207.95121.33217.301304.77139.9891.23168.25(70.11)85.17134.1695.33127.82912.0594.6570.11109.70
    贵蛋白128.15123.46205.51114.73(108.50)164.15115.65220.101180.25109.0693.53126.19(84.98)88.31105.9090.87129.47828.31108.5084.98102.34
    珍蛋白151.68124.02232.40118.13112.76165.55(112.25)206.701223.49129.0993.9587.50(87.50)91.78106.8188.20121.59806.42112.2587.5099.69
    雉蛋白145.30117.84235.51104.35(103.04)153.23117.69203.401180.36123.6684.58144.6177.29(83.87)98.8692.47119.65824.99103.0483.87100.88
    鹌鹑蛋白157.33116.52204.14(109.23)115.03161.21121.91239.101224.47133.8988.27125.35(80.91)93.63104.0195.79140.65862.50109.2380.91105.82
    注:必需氨基酸评分(AAS)和化学评分(CS)由计算公式得到;最小AAS(或CS)为第一限制性氨基酸(FLAA);括号表示样本FLAA;必需氨基酸指数(EAAI)由计算公式得到。
    下载: 导出CSV

    表  5   六种禽蛋营养成分品质评价因子贡献率

    Table  5   Contribution rate of six poultry eggs quality evaluation factor

    成分方差百分比(%)累积百分比(%)
    156.0056.00
    218.6074.60
    313.4088.00
    下载: 导出CSV
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  • 收稿日期:  2021-08-18
  • 网络出版日期:  2022-03-12
  • 刊出日期:  2022-05-14

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