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鸡蛋中含有丰富的磷脂和不饱和脂肪酸[1],可广泛用于食品保健、医药等行业[2]。美国、加拿大、日本等国家均对鸡蛋中的脂肪酸进行了系统研究[3]。我国是产蛋大国,养禽业发展迅猛。但是,目前国内不同品种鸡蛋黄中各种脂质成分的含量尚无可以查询的数据。本试验旨在比较6个品种鸡蛋黄中脂肪酸组成,为营养推荐及品种鉴别提供科学依据。
Egg is rich in phospholipids and unsaturated fatty acids [1], can be widely used in food health care, medicine and other industries [2]. The United States, Canada, Japan and other countries have conducted a systematic study of fatty acids in eggs [3]. Our country is an egg-producing country and the poultry industry is developing rapidly. However, the content of various lipid components in different kinds of domestic egg yolk is not available yet. The purpose of this experiment was to compare the fatty acid composition of 6 varieties of egg yolk to provide scientific basis for nutrition recommendation and variety identification.