分析测定4种常见禽蛋蛋黄油相对密度、折光指数和皂化值等主要理化指标,采用气相色谱法分析蛋黄油脂肪酸组成,采用猪胰脂酶选择性水解方法分析蛋黄油sn-2位脂肪酸组成.结果表明:4种蛋黄油脂肪酸主要为油酸、棕榈酸和亚油酸;油酸含量最高的为鹅蛋蛋黄油,相对含量为56.56％;棕榈酸和亚油酸含量最高的为鸡蛋蛋黄油,相对含量分别为23.52％和18.53％;sn-2位上脂肪酸主要为油酸和亚油酸,在sn-2位上,油酸含量最高的为鹅蛋蛋黄油,相对含量为70.92％,亚油酸含量最高的为鸡蛋蛋黄油,相对含量为33.82％;用Raneimat法分析蛋黄油氧化稳定性,结果显示鹅蛋蛋黄油氧化稳定性相对较好.%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.
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