摘要
目的研究鸡蛋品质与蛋黄中脂质的相关性。方法利用液相色谱-四极杆-飞行时间质谱法(liquidchromatography-Q-time of flight mass spectrometry,LC-Q-TOF MS)对鸡蛋中的脂质进行分析。选用鸡蛋的价格作为具体量化的效应指标,将质谱数据进行差异分析及主成分分析。结果不同脂质峰面积与价格存在统计学关系。建立了鸡蛋价格预测模型,并对2种鸡蛋样品进行价格预测,预测价格与实际价格偏差在20%以内。结论该鸡蛋优质度评估方法具有一定的可行性。
Objective To investigate the relationship between the quality of eggs and the lipids of eggs.Methods Liquid chromatography-Q-time of flight mass spectrometry(LC-Q-TOF MS)was used to analyze the lipids in egg yolk.The price was chosen as the functional indicator and a principal component analysis was made with the peak area of lipids.Results There was statistical correlation between the area of peaks and the lipids of eggs yolk.Besides,a model was established to predict the price of eggs and it was tested with 2 real samples.The deviation between predicted price and actual price was within 20%.Conclusion The egg quality evaluation method has certain feasibility.
作者
李晓雯
陈燕
吕沈亮
王柯
LI Xiao-Wen;CHEN Yan;LV Shen-Liang;WANG Ke(Shanghai Institute for Food and Drug Control,Shanghai 201203,China)
出处
《食品安全质量检测学报》
CAS
2019年第18期6296-6306,共11页
Journal of Food Safety and Quality
基金
长三角科技联合攻关领域项目(18395810300)~~
