加热对ω-3鸡蛋中脂肪酸含量的影响
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1.农业农村部食物与营养发展研究所;2.长虹创新设计中心

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国家重点研发计划项目子课题(2017YFD0400403)、北京市科技计划项目(Z181100009318008)、中国农业科学院科技创新工程(CAAS-ASTIP-2019-IOFAND)


Effect of Different Heating Conditions on Fatty Acids Content in ω-3 Enhanced Eggs
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1.Institute of Food and Nutrition Development,Ministry of Agriculture and Rural Affairs;2.China;3.Changhong Innovation Design Center,Mianyang

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    摘要:

    目的:ω-3鸡蛋是一种新型的营养强化食物,ω-3脂肪酸因其含有不饱和的双键而表现出不稳定性,在储存和加工过程中易被氧化,本文旨在研究鸡蛋中ω-3脂肪酸在加热条件下的变化情况,为ω-3鸡蛋的烹饪加工和食用提供参考。方法:分别以ω-3鸡蛋的带壳鸡蛋和全蛋液为实验对象,以不同的加热条件将ω-3 鸡蛋加工成为温泉蛋、溏心蛋及全熟蛋,利用气相色谱法测定其脂肪酸组成和含量,分析比较不同加热条件对鸡蛋中脂肪酸含量的影响。结果:温泉蛋的加热过程对ω-3鸡蛋中脂肪酸含量的影响最小,温泉蛋中PUFA含量减少0.08%,EFA含量减少0.14%,DHA含量减少1.15%;溏心蛋次之,PUFA含量减少1.01%,EFA含量减少0.55%,DHA含量减少4.23%;全熟蛋营养损失最大, PUFA含量减少1.22%,EFA含量减少1.29%,DHA含量减少5.77%。结论:加热过程中会使ω-3鸡蛋中的脂肪酸有一定程度的损失,从生蛋、温泉蛋、溏心蛋到全熟蛋,随着成熟程度的增加,鸡蛋中脂肪酸的损失逐渐变大,但损失量总体上比较小,说明煮鸡蛋时对ω-3鸡蛋脂肪酸的影响不大。

    Abstract:

    Objective:ω-3 egg is a new kind of nutritional fortified food. However,ω-3 fatty acids exhibit instability due to their unsaturated double bonds and are easily oxidized during storage and processing.The purpose of this paper is to study the changes of ω-3 fatty acids in eggs under heating conditions, so as to provide reference for the cooking and eating of ω-3 eggs. Method: ω-3 eggs with shells and whole egg liquid were used as experimental objects, and they were processed into hot spring eggs, soft boiled eggs and well-cooked eggs under different heating conditions. The content of fatty acids in eggs was determined by gas chromatography, and the effects of different heating conditions on the content of fatty acids in eggs were analyzed and compared. Results: The effect of heating process of hot spring eggs on fatty acid content in ω-3 eggs was the smallest. The content of PUFA, EFA and DHA in hot spring eggs decreased by 0.08%, 0.14% and 1.15% respectively. The content of PUFA, EFA and DHA in soft boiled eggs decreased by 1.01%, 0.55% and 4.23% respectively.And the content of PUFA, EFA and DHA in well-cooked eggs decreased by 1.22%, 1.29% and 5.77% respectively. Conclusion: During heating, the fatty acids in ω-3 eggs will be lost to a certain extent. With the increase of maturity, the loss of fatty acids in eggs will gradually increase, but the total loss is relatively small, indicating that the effect of boiling eggs on ω-3 egg fatty acids is not significant.

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  • 收稿日期:2019-08-20
  • 最后修改日期:2019-12-19
  • 录用日期:2019-12-31
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