几种天然香料对咸鸭蛋品质、风味与脂质氧化的影响研究

摘要

咸鸭蛋加工方法比较简单，保质期比较长，具有油露松沙的特点，风味比较特殊，深受中国和东南亚许多国家与地区居民的喜爱。本研究结合中国与印度尼西亚咸鸭蛋的加工方法，在腌制过程中添加几种天然抗氧化香辛料，不仅使咸蛋具有更好的保鲜效果，而且提高产品的品质，还能改善产品的风味。主要研究了大蒜油、高良姜提取物、丁香提取液、迷迭香提取物对咸鸭蛋品质特性、挥发性风味物质、脂质氧化和脂肪酸组成等的影响。根据研究结果，还对添加丁香提取液腌制的咸鸭蛋进行了脂质组学的分析。主要研究结论如下:
　　研究了大蒜精油对加工过程中咸蛋物理性质（含水量、含盐量、蛋黄油渗出量）的影响以及对蛋壳和蛋壳膜的微观结构、蛋黄脂肪酸组成和脂质氧化的影响。结果显示，同对照组相比，添加0.10％和0.50％(v/v)的大蒜精油，对咸蛋的物理特性和微观结构有显著的影响。在盐析期间，添加大蒜油的蛋黄的TBARS值低于对照组(P＜0.05)。此外，在脂质氧化过程中，咸蛋黄中的GLA、DPA、DHA、ARA和亚油酸等必需脂肪酸含量和对照组相比也具有显著差异。同时，经大蒜精油加工后的蛋壳膜更加疏松，这有利于油脂从蛋清渗透到蛋黄，使得蛋黄在腌制过程中结合更加紧密，有利于油露松沙质感的形成。
　　研究了高良姜提取物对咸蛋物理性质（含水量、含盐量、蛋黄油渗出量）、风味成分、脂质氧化与抗氧化能力的影响。高良姜提取物是一种天然抗氧化剂，将咸蛋分为三组:含0.10％和0.50％(w/v)高良姜提取物的咸蛋组和不含高良姜提取物的咸蛋对照组。结果表明，与对照组相比，高良姜提取物在熟化期间能显著降低脂质氧化的水平。同时，高良姜提取物的浓度和腌制时间对脂肪酸组成也有显著影响。在28天的腌制过程中，添加0.50％(w/v)高良姜提取物的咸蛋抗氧化活性显著高于对照组（P＜0.05)。此外，电子鼻的分析表明，高良姜提取物可以使咸蛋在熟化过程中产生独特的风味。
　　研究了咸蛋腌制过程中添加迷迭香和丁香提取物对咸蛋脂肪酸组成、脂质氧化（TBARS、共轭二烯和对茴香胺值）、抗氧化能力（自由基清除能力和还原能力）和挥发性成分的影响。结果表明，同对照组相比，添加迷迭香和丁香提取物可以显著降低TBARS和茴香胺值，在熟化期间可降低共轭二烯的含量;同时，对咸蛋黄脂肪酸组成也具有显著影响。添加迷迭香提取物的咸蛋组，主要脂肪酸为棕榈酸，其次是（C18∶2ω-6）和花生四烯酸。腌制14天后，添加丁香提取物的咸蛋组主要脂肪酸为油酸，其次是棕榈酸和花生四烯酸;该组PUFA/SFA比值显著高于对照组（P＜0.05），ω∶6/ω∶3比值显著低于对照组(P＜0.05)。SPMEGC-MS结果显示，在添加0.10％和0.50％(w/v)迷迭香提取物的咸蛋中分别检测到了22种和25种挥发物;在添加有0.1％和0.50％(w/v)丁香提取物的咸蛋中分别检测到了46和37种挥发物，特别是还检测到了丁香酚化合物。丁香酚是丁香的主要生物活性成分，具有极高的抗氧化能力，电子鼻结果也显示，丁香提取物是引起咸蛋风味变化的主要物质。
　　根据上述研究结果，将丁香提取物腌制咸蛋的咸蛋黄进行脂质组学的分析，并同未添加组进行比较，分别在正、负离子模式下利用UPLC-QE-MS/MS鉴定了两种蛋黄的脂质成分。在对照组和丁香提取物组中共检测到315种脂类。正离子模式下，样品中甘油脂质的10个亚类差异显著（P＜0.05)。其中种类最多的是TG和Cer，其次是CerG1、LPE、DG和GM3。丁香提取物蛋黄组中的LPE、TG、DG、Cer、CerG1、GM3含量均显著高于对照组（P＜0.05)。负离子模式下，35个亚类的脂质含量差异显著（P＜0.05），包括甘油磷脂，鞘糖脂和中性鞘糖脂。脂质种类最多的是PE，其次是PC、LPC和GM3。0.50％(w/v)丁香提取物蛋黄组中的PC、LPC、PE和GM3含量均显著高于对照组（P＜0.05），其中PC和PE是蛋黄中甘油磷脂的主要成分。此外，这些天然香料在印度尼西亚广泛销售，并被认为可以安全食用，因此这项研究将为改善咸鸭蛋产品铺平道路，特别是在印度尼西亚。

目录

声明

CONTENTS

摘要

ABSTRACT

ABBREVIATIONS

CHAPTER 1 INTRODUCTION AND LITERATURE REVIEW

1．1．Research Background

1．2．General Information about Egg Preservation

1．3．Natural Antioxidant Spices

1．3．1．Garlic Oil

1．3．2．Galangal Extract

1．3．3．Rosemary Extract

1．3．4．Clove Extract

1．4．Evaluation of Antioxidants Capacity

1．4．1．DPPH Radical Scavenging Activity

1．4．2．Reducing Activity Assay

1．5．Egg Yolk Liplid

1．5．1．Fatty Acid Profile in Egg Yolk

1．5．2．Changes lipid during salting process

1．6．Role of Antioxidant on Lipid Oxidation during Salting Process

1．6．1．Evaluation of the lipid oxidation during food processing

1．7．Volatile Flavor during Salting Process

1．7．1．Evaluation of Volatile Flavor tested by GC-MS and Electronic Nose Techniques

1．8．Egg Lipidomics

1．9．Research Objectives and its Significance

1．10．Research Project Grants

CHAPTER 2 EFFECT OF GARLIC OIL ON LIPID OXIDATION，FATTY ACID PROFILES AND MICROSTRUCTURE OF SALTED DUCK EGGS

1．Materials and Methods

1．1．Materials

1．2．Research Methods

2．Result and Discussion

2．1．Antioxidant Capacity of Garlic Oil

2．2．The Physical Effects of Salting along with Supplementation of Garlic Oil

2．3．Oil Exudation of Salted Eggs Yolk Supplemented with Garlic Oil

2．4．Lipid Oxidation of Salted Duck Eggs Supplemented with Garlic Oil

2．5．Fatty Acid Analysis

2．6．Microstructures of Salted Duck Eggs Supplemented with Garlic Oil

2．7．Sensory Evaluation of Salted Duck Eggs Supplemented with Garlic Oil

3．Conclusion and Recommendations

CHAPTER 3 THE CHARACTERISTICS OF SALTED DUCK EGGS SUPPLEMENTED WITH GALANGAL EXTRACT

1．Materials and Methods

1．1．Materials

1．2．Research Methods

2．Results and Discussions

2．1．Antioxidant Assays of Galangal Extract

2．2．Physical Properties of Salted Duck Eggs Supplemented with Galangal Extract

2．3．The Effect of Galangal Extract of Salted Duck Eggs on Lipid Oxidation

2．4．Fatty Acid Profiles by GC-FID of Salted Duck Eggs Supplemented with Galangal Extract

2．5．The Impact of Galangal Extract of Salted Duck Eggs on its In Vitro Antioxidant Activity

2．6．Flavor Properties Evaluated by Electronic Nose of Salted Duck Eggs Supplemented with Galangal Extract

3．Conclusion

CHAPTER 4 EFFECT OF ROSEMARY EXTRACT ON ANTIOXIDANT CAPACITY，LIPID OXIDATION AND FATTY ACID PROFILE OF SALTED DUCK EGGS

1．Materials and Methods

1．1．Materials

1．2．Research Methods

2．Results and Discussion

2．1．Antioxidant Assays of Rosemary Extract

2．2．The Impact of Rosemary Extract Supplementation of Salted Duck Eggs on Its Radical Scavenging Ability (RSA) Assay

2．3．The Impact of Rosemary Extract Supplementation of Salted Duck Eggs on Its Reducing Power Assay

2．4．Effect of Rosemary Extract on TBARS Values of Salted Duck Eggs

2．5．Effect of Rosemary Extract on Conjugated Dienes of Salted Duck Eggs

2．6．Effect of Rosemary Extract on p-anisidine Values of Salted Duck Eggs

2．7．Fatty Acid Profiles Evaluated by GC-MS of Salted Duck Eggs Supplemented with Rosemary Extract

3．Conclusions

CHAPTER 5 EFFECT OF CLOVE EXTRACT ON ANTIOXIDANT ABILITY，LIPID OXIDATION AND FATTY ACID COMPOSITION OF SALTED DUCK EGGS

1．Materials and Methods

1．1．Materials

1．2．Research Methods

2．Results and Discussion

2．1．Antioxidant Assays of Clove Extract

2．2．The Impact of Clove Extract Supplementation of Salted Duck Eggs on Its Radical Scavenging Ability (RSA) Assay

2．3．The Impact of Clove Extract Supplementation of Salted Duck Eggs on Its Reducing Power Assay

2．4．Effect of Clove Extract on TBARS Values of Salted Duck Eggs

2．5．Effect of Clove Extract on Conjugated Diene of Salted Duck Eggs

2．6．Effect of Clove Extract on p-anisidine Values of Salted Duck Eggs

2．7．Fatty Acid Profiles Evaluated by GC-MS of Salted Duck Eggs Supplemented with Clove Extract

3．Conclusions

CHAPTER 6 EFFECT OF ROSEMARY AND CLOVE EXTRACT ON VOLATILE FLAVOR COMPOUNDS OF SALTED DUCK EGGS DETECTED BY HS SPME GC MS AND ELECTRONIC NOSE

1．Materials and Methods

1．1．Materials

1．2．Methods

2．Results and Discussions

2．1．Salted Duck Eggs Supplemented with Rosemary Extract

2．2．Salted Duck Eggs Supplemented with Clove Extract

3．Conclusions

CHAPTER 7 LIPIDOMICS ANALYSIS OF SALTED DUCK EGG INCORPORATED WITH CLOVE EXTRACT

1．Materials and Methods

1．1．Materials

1．2．Methods

2．Resuits and Discussions

2．1．Lipid Analysis and Identification Results

2．2．The Significant Positive Ion Mode Identification Results of Comparative Analysis

2．3．The Significant Negative Ion Mode Identification Results of Comparative Analysis

2．4．Glycerolipid and Phospholipid Group Analysis

3．Conclusion

CHAPTER 8 CONCLUSIONS AND FUTURE WORKS

1．Conclusions

2．Future Works

REFERENCES

APPENDICES

RESEARCH PUBLICATIONS

SCHOOL EXPERIENCES

ACKNOWLEDGEMENT