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《Journal of Henan University of Technology(Natural Science Edition)》 2017-04
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PHYSICOCHEMICAL PROPERTIES AND FATTY ACID COMPOSITIONS OF EGG YOLK OILS FROM FOUR AVIAN SPECIES

YANG Ming;LIANG Shaohua;WANG Mengyuan;ZHANG Man;School of Food Science and Technology,Henan University of Technology;  
Physicochemical properties of the egg yolk oils from four conventional avian species were studied,including relative density,refraction index,saponification number,etc. The fatty acid composition of yolk oils was analyzed by gas chromatography. The fatty acid composition on sn-2 position was analyzed by selective hydrolysis in the presence of porcine pancreatic enzyme. The results indicated that oleic acid,palmitic acid and linoleic acid were the main fatty acids; goose egg yolk oil had the highest content of oleic acid(relative content 56.56%);and hen egg yolk oil had the highest content of palmitic acid and linoleic acid(relative content 23.52% and 18.53%). The main fatty acid on sn-2 position was oleic acid and linoleic acid,wherein goose egg yolk oil had the highest content of oleic acid(relative content 70.92%);and hen egg yolk oil had the highest content of linoleic acid(relative content 33.82%). The oxidation stability of yolk oil was measured by the Rancimat method,and the result showed that the goose egg yolk oil had higher oxidation stability.
【Fund】: 河南省超级产粮大省农业科研资助项目(ZX2011-2)
【CateGory Index】: TS253.1
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