二十二碳六烯酸强化蛋黄粉的制备及其贮藏稳定性

doi:10.3969/j.issn.1004-1524.2020.12.14

浙江农业学报 ›› 2020, Vol. 32 ›› Issue (12): 2226-2231.DOI: 10.3969/j.issn.1004-1524.2020.12.14

二十二碳六烯酸强化蛋黄粉的制备及其贮藏稳定性

陈伊凡¹(), 李欢欢¹, 唐宏刚¹, 张晋¹, 张映萍², 童颢雯³, 朱冬荣⁴, 陈黎洪¹^,^*()

1.浙江省农业科学院食品科学研究所,浙江杭州310021
2.云南农业大学食品科学技术学院,云南昆明 650201
3.中国计量大学标准化学院,浙江杭州310021
4.浙江艾格生物科技股份有限公司,浙江长兴 313100

收稿日期:2020-09-09 出版日期:2020-12-25 发布日期:2020-12-25
通讯作者: 陈黎洪
作者简介:*陈黎洪,E-mail: cwc528@163.com
陈伊凡(1992—),女,浙江杭州人,博士,助理研究员,主要从事食品科学研究。E-mail: cgxllx@163.com
基金资助:
国家重点研发计划(2018YFD0400305);国家蛋鸡产业技术体系(CARS-40-K26);浙江省“一带一路”国际科技合作项目(2019C04022)

Preparation and storage stability of docosahexaenoic acid enriched egg yolk powder

CHEN Yifan¹(), LI Huanhuan¹, TANG Honggang¹, ZHANG Jin¹, ZHANG Yingping², TONG Haowen³, ZHU Dongrong⁴, CHEN Lihong¹^,^*()

1. Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
2. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
3. College of Standardization, China Jiliang University, Hangzhou 310021, China
4. Zhejiang Aige Biotechnology Co., Ltd., Changxing 313100, China

Received:2020-09-09 Online:2020-12-25 Published:2020-12-25
Contact: CHEN Lihong

摘要/Abstract

摘要：

以二十二碳六烯酸(DHA)营养强化鸡蛋为原料制备DHA强化蛋黄粉,通过测定pH值、色差值、DHA含量和过氧化值等指标,探讨烘箱加速氧化25 d,及不同温度(4、25、37 ℃)、光照(照光/避光)和氧气(有氧/无氧)条件下DHA强化蛋黄粉的稳定性。结果表明:冷冻干燥相较于喷雾干燥能更好地保留DHA,制得的DHA强化蛋黄粉中DHA含量为17.1 g·kg^-1。高温氧化使DHA强化蛋黄粉的pH值降低,红度值增加,亮度值下降。37 ℃贮藏7周时,DHA强化蛋黄粉中DHA的保存率为93.1%。25 ℃贮藏60 d时,无氧避光条件下DHA强化蛋黄粉中DHA的保存率为95.2%,有氧避光条件下为93.6%;无氧照光条件下DHA强化蛋黄粉中DHA的保存率为94.2%,有氧照光条件下为91.7%,且有氧照光组的过氧化值为有氧避光条件下的3.7倍。综上,温度对DHA强化蛋黄粉中DHA保存率的影响具有主导作用,氧气和光照对DHA强化蛋黄粉的氧化变质具有促进作用。DHA强化蛋黄粉应优先考虑低温、避光、密封存放。

关键词: 蛋黄粉, 氧化, 保存率

Abstract:

In the present study, docosahexaenoic acid (DHA) enriched egg yolk powder was made from DHA enriched eggs. In order to investigate the effects of accelerated oxidation oven test for 25 d and different storage conditions including temperature (4, 25, 37℃), light (light/dark) and oxygen (unsealed/sealed)) on the storage stability of DHA enriched egg yolk powder, the indicators of pH value, color difference, DHA content and peroxide value were measured. It was shown that freeze-drying process could maintain DHA in the DHA enriched egg yolk powder with a content of 17.1 g·kg^-1. High temperature oxidation reduced the pH and brightness value of DHA enriched egg yolk powder, and increased the redness value. The preservation rate of DHA was 93.1% after storage at 37 ℃ for 7 weeks in the DHA enriched egg yolk powder. When stored at 25 ℃ for 60 d, the DHA preservation rate in the DHA enriched egg yolk powder was 95.2%, 93.6%, 94.2%, 91.7%, in sealed and dark conditions, unsealed and dark condition, sealed and light condition, and unsealed and light condition, respectively. The peroxidation value of the DHA enriched egg yolk powder was 3.7 times under unsealed and light condition as that under unsealed and dark condition. In conclusion, temperature had a leading effect on the preservation rate of DHA in the DHA enriched egg yolk powder, while oxygen and light could promote the oxidative process. The storage of DHA enriched egg yolk powder should give priority to low temperature, and sealed and dark condition.

Key words: egg yolk powder, oxidation, preservation rate

中图分类号:

S879.3

陈伊凡, 李欢欢, 唐宏刚, 张晋, 张映萍, 童颢雯, 朱冬荣, 陈黎洪. 二十二碳六烯酸强化蛋黄粉的制备及其贮藏稳定性[J]. 浙江农业学报, 2020, 32(12): 2226-2231.

CHEN Yifan, LI Huanhuan, TANG Honggang, ZHANG Jin, ZHANG Yingping, TONG Haowen, ZHU Dongrong, CHEN Lihong. Preparation and storage stability of docosahexaenoic acid enriched egg yolk powder[J]. Acta Agriculturae Zhejiangensis, 2020, 32(12): 2226-2231.

图/表 4

图1 DHA强化蛋黄粉的pH值变化

Fig.1 pH value changes of DHA enriched egg yolk powder

表1 DHA强化蛋黄粉的色差变化

Table 1 Color changes of DHA enriched egg yolk powder

t/d	L^*		a^*		b^*
t/d	敞口Unsealed	密封Sealed	敞口Unsealed	密封Sealed	敞口Unsealed	密封Sealed
0	71.1±0.4 a	71.1±0.4 a	13.0±0.1 c	13.0±0.1 c	40.4±0.7 a	40.4±0.7 a
2	68.3±1.6 b	69.5±1.0 b	13.7±0.3 bc	13.6±0.3 bc	38.1±1.0 b	38.7±0.6 b
5	66.8±0.6 bc	68.2±0.2 b	14.8±0.2 b	14.4±0.7 bc	37.1±0.5 bc	37.5±0.3 bc
10	65.9±1.1 c	67.8±0.7 b	15.3±0.1 b	14.7±0.1 b	34.9±0.6 cd	36.4±0.5 c
15	65.8±0.9 c	67.1±0.4 b	15.5±0.6 ab	15.1±0.1 ab	34.8±0.2 cd	35.5±1.0 cd
20	64.3±0.8 cd	66.8±0.2 b	15.7±0.1 ab	15.4±0.2 a	33.6±1.2 d	34.7±0.5 cd
25	63.1±0.4 d	66.3±2.1 b	16.1±0.3 a	15.5±0.4 a	31.5±0.5 e	33.3±1.9 d

图2 温度对DHA强化蛋黄粉中DHA保存率的影响

Fig.2 Effects of temperature on DHA preservation rate of DHA enriched egg yolk powder

图3 氧气和光照对DHA强化蛋黄粉储藏稳定性的影响 a,密封条件下蛋黄粉中DHA的保存率;b,敞口条件下蛋黄粉中DHA的保存率;c,敞口条件下蛋黄粉的过氧化值。标*的表示照光组与避光组差异显著(P<0.05)。

Fig.3 Effects of light and oxygen on storage stability of DHA enriched egg yolk powder a, DHA preservation rate in sealed condition; b, DHA preservation rate in unsealed condition; c, Peroxide value in unsealed condition. * indicated significant difference between dark and light treatments.

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二十二碳六烯酸强化蛋黄粉的制备及其贮藏稳定性

Preparation and storage stability of docosahexaenoic acid enriched egg yolk powder

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