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不同禽类蛋黄磷脂成分分析

发表时间:2008-04-30  浏览量:1858  下载量:851
全部作者: 黄静,孙丽哲
作者单位: 辽宁工程技术大学理学院
摘 要: 禽蛋磷脂含量丰富,磷脂是一类含磷酸的类脂化合物,具有较高的营养价值和生理调节机能。禽蛋中也富含胆固醇,胆固醇是动物体维持正常生理活动所必需的物质,但人体内过多的胆固醇将引起高血脂,进而引发动脉粥样硬化、高血压、冠心痛等一系列心血管疾病。为了筛选出高磷脂、低胆固醇的蛋类,为人们科学食用禽蛋提供理论依据,本文首先采用高效薄层层析方法并结合计算机半定量扫描技术分析各种磷脂成分及胆固醇含量,其次通过定量计算得出样品总磷脂及胆固醇含量。实验结果表明:第一,四种禽类蛋黄磷脂成分比较相似;第二,在总磷脂含量方面,鹅蛋黄及鹌鹑蛋黄较高,鸭蛋黄及鸡蛋黄较低;第三,在胆固醇含量方面,鸭蛋黄及鹅蛋黄较低,鹌鹑蛋黄及鸡蛋黄较高。综上,鹅蛋黄属于高磷脂低胆固醇类蛋黄,比较适合中、老年人,尤其是高血压、肥胖症、糖尿病等患者食用。
关 键 词: 食品科学;蛋黄;磷脂;胆固醇;高效薄层层析
Title: Phospholipid component analysis in different yolks
Author: HUANG Jing, SUN Lizhe
Organization: College of Science, Liaoning Technical University
Abstract: Eggs contain a great deal of phospholipid which is a kind of lipid compound with phosphoric acid and has a high nutritional value and physiological adjustment mechanism. Eggs are rich in cholesterol too. Cholesterol is necessary for people to maintain normal physiological activities. But too much cholesterol will cause high blood lipid, and thus trigger atherosclerosis, high blood pressure, coronary heart disease and other cardiovascular crown disease. In order to filter out eggs of high phospholipid and low cholesterol and provide theoretical basis for taking eggs scientifically, the paper firstly analyzed the composition of phospholipid and cholesterol content by HPTLC(high performance thin layer chromatography) combined with computer semi-quantitative scanning technology. Secondly this experiment mensurated the content of phosphatide and cholesterol by quantitative technology. The results showed that: first, the components of phospholipid of four kinds of yolks are similar; second, the phospholipid content of goose yolk and quail yolk are higher,and the phospholipid content of duck yolk and chicken yolk are lower; third, the cholesterol content of duck yolk and goose yolk are lower, and quail yolk and chicken yolk are higher. So goose yolk contains high phospholipid and low cholesterol that is more conformable to the elder, especially to patients ill with hypertension, adiposity or diabetes.
Key words: food science; yolk; phospholipid; cholesterol; high performance thin layer chromatography(HPTLC)
发表期数: 2008年8月第8期
引用格式: 黄静,孙丽哲. 不同禽类蛋黄磷脂成分分析[J]. 中国科技论文在线精品论文,2008,1(8):945-953.
 
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