不同品质鸡蛋的脂质研究

Lipid analysis of eggs of different quality

中文关键词:  液相色谱-四极杆-飞行时间质谱法  鸡蛋  脂质

英文关键词:liquid chromatography-Q-time of flight mass spectrometry  egg  lipids

中文摘要:

      目的 研究鸡蛋品质与蛋黄中脂质的相关性。方法 利用液相色谱-四极杆-飞行时间质谱法(liquid chromatography-Q-time of flight mass spectrometry, LC-Q-TOF MS)对鸡蛋中的脂质进行分析。选用鸡蛋的价格作为具体量化的效应指标, 将质谱数据进行差异分析及主成分分析。结果 不同脂质峰面积与价格存在统计学关系。建立了鸡蛋价格预测模型, 并对2种鸡蛋样品进行价格预测, 预测价格与实际价格偏差在20%以内。结论 该鸡蛋优质度评估方法具有一定的可行性。

英文摘要:

      Objective To investigate the relationship between the quality of eggs and the lipids of eggs. Methods Liquid chromatography-Q-time of flight mass spectrometry (LC-Q-TOF MS) was used to analyze the lipids in egg yolk. The price was chosen as the functional indicator and a principal component analysis was made with the peak area of lipids. Results There was statistical correlation between the area of peaks and the lipids of eggs yolk. Besides, a model was established to predict the price of eggs and it was tested with 2 real samples. The deviation between predicted price and actual price was within 20%. Conclusion The egg quality evaluation method has certain feasibility.