A Comparative Study of Fatty Acid Content in Yolk of Native Eggs and Ordinary Eggs Available in the Market
A Comparative Study of Fatty Acid Content in Yolk of Native Eggs and Ordinary Eggs Available in the Market
Su-Hu Duan, Liu-An Li*, Zai-Qiang Li, Meng-Ran Qin, Zhen-Zhen Fan, Qian Wang, Ke-Yan Zhang, Zhong-Mou Zhang, Bai-Liang Yang and Tian-Ming Jin
ABSTRACT
In this test, gas chromatographic method was used to determine the fatty acid content of ordinary eggs and native eggs of brands A, B and C. The results indicate that: In the test samples, totally 7 types of SFA, 7 types of MUFA, and 8 types of PUFA were detected. Specifically, no significant difference was found in the content of C14:0~C18:0 (P>0.05). The content of C16:0 in the yolk of both native eggs and ordinary eggs was high; in the yolk of native eggs of the three brands, the content of C14:1 and C16:1 was both significantly higher than that of ordinary eggs (P<0.05); the content of C17:1 in yolk of native eggs of brand A was significantly higher than that of brand C native eggs (P<0.05); the content of C18: 2n6t and C20:2 in yolk of ordinary eggs and brand C eggs was significantly higher than that of brand A and B native eggs (P<0.05); the content of C18:2n6c in yolk of ordinary eggs was significantly higher than that of brands A and C native eggs (P<0.05); the content of C22:6n3 in yolk of ordinary eggs was significantly higher than that of brand A native eggs (P<0.05); there was no significant difference in ω-6/ω-3 PUFA ratio of yolk of ordinary eggs and native eggs of three brands (P>0.05). The study provides theoretical and practical reference for customers for selection of eggs.
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June 2020
Vol. 52, Iss. 3, Pages 825-1224
