不同禽蛋蛋黄甘油三酯的脂质组学比较研究

甘油三酯(TAG)是禽蛋脂质的重要组成部分,对禽蛋的贮藏及加工性能发挥重要影响。为了比较不同禽蛋脂质中TAG的分子结构类型及含量差异,本研究利用液质联用技术,利用大气压化学电离(APCI)模式、苯基-己基色谱柱完成了鸡蛋、鸭蛋和鹌鹑蛋蛋黄油脂中TAG分子结构的定性及定量分析。研究结果表明:三种禽蛋TAGs中共检测到35种分子类型,其中鸡蛋35种,鸭蛋35种,鹌鹑蛋34种。TAG分子结构中含量最高的为OPO,其在鸡蛋、鸭蛋和鹌鹑蛋中含量在34.52%~36.86%之间;此外,OOO,PLO,PPoO及POP的含量也均大于5%,是禽蛋脂质含量较高的TAG分子类型。而SGP在禽蛋中的含量仅为0.01%~0.03%之间,OOG则在鹌鹑蛋中未检出。气相色谱的脂肪酸验证表明液质联用对禽蛋TAGs的结构及含量分析是真实有效的。主成分分析(PCA)结果表明不同禽蛋在PCA得分图上区分显著,PLO、OLO、OOO、OPoO、POP及PPoO对区分贡献率较大。

Lipidomic Analysis of Egg Yolk Triglycerides in Different Poultry Eggs

Triglyceride (TAG) is an important component of egg lipids, and has great influence on egg storage and processing. In order to compare the differences in the molecular structure types and content of TAGs from different kinds of poultry eggs, qualitative and quantitative analysis of TAG molecular structures in the yolk lipids of chicken, duck, and quail eggs was conducted using high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS), in atmospheric pressure chemical ionization (APCI) mode with a single phenyl-hexyl column. A total of 35 types of TAGs were identified in three poultry eggs: 35 in chicken eggs, 35 in duck eggs, and 34 in quail eggs. The content of OPO (where O is oleic acid and P is palmitic acid) in the three poultry eggs was the highest (34.52%-36.86%), and the relative content of OOO, PLO (where L is linoleic acid), PPoO (where Po is palmitoleic acid), and POP were greater than 5% in all the samples. The SGP (where S is stearic acid and G is glycerol) content was between 0.01% and 0.03% in all eggs, and OOG was not detected in quail eggs. Verification by gas chromatography (GC) showed that the analysis of TAG structure and content with HPLC-MS/MS was valid and effective. The principal component analysis (PCA) results presented a significant distinction betwen different eggs, and the scores of PLO, OLO, OOO, OPoO, POP, and PPoO had a major contribution.