萃取方法及維生素E之添加對卵黃油貯存期間膽固醇5α, 6α-環氧化物生成之影響

本試驗旨在探討鴨蛋卵黃油萃取後添加維生素E對膽固醇5α,6α-環氧化物生成之影響，以改善卵黃油品質，提高鴨蛋加工之附加價值，且能開發健康性之食品供消費需求。本試驗以餵飼含0及4%魚油之飼糧餵鴨所生產之鴨蛋為卵黃油萃製之原料，分別以乙醚及高溫熬煉方法（250℃）萃取卵黃油，並添加不同濃度（0、100、200、300ppm）維生素E於卵黃油中，於4℃貯存期間之第0、4、8、12週分析卵黃油中二十碳五烯酸（EPA）、二十二碳六烯酸（DHA）、膽固醇5α,6α-環氧化物含量之變化以及其氧化安定性。試驗結果顯示：在卵黃油之EPA、DHA含量方面，含4%魚油之飼糧餵鴨所產蛋黃乙醚處理組顯著較其他各處理組高（P＜0.05）。高溫熬煉處理組其膽固醇5α,6α-環氧化物含量方面顯著較乙醚處理組高（P＜0.05）。在2-硫巴比妥酸（TBA）方面，各處理組間則無顯著差異；但膽固醇5α,6α-環氧化物含量及TBA值，則皆隨著貯存時間增加而顯著增加（P＜0.05）。乙醚處理組其感官評級顯著較高溫熬煉處理組佳。

關鍵字

脂肪酸；卵黃油；維生素E ；膽固醇5α,6α-環氧化物

並列摘要

The purpose of this study was to investigate the effect of dietary fish oil supplement, extraction method and vitamin E addition on the formation of cholesterol-5α, 6α-epoxide in yolk oil of duck egg. Egg oil was extracted from duck eggs fed with diets containing 0% or 4% fish oil. The amount of cholesterol-5α, 6α-epoxide in egg yolk oil extracted by ethyl ether method and high temperature (250℃) were analyzed. Four levels of vitamin E i.e., 0 ppm, 100 ppm, 200 ppm or 300ppm, were added into egg yolk oil. The EPA, DHA, cholesterol-5α, 6α-epoxide and TBA values in egg yolk oil were analyzed after 0, 4, 8 and 12 weeks of storage at 4℃. The results showed that EPA and DHA contents in the ethyl ether-extracted yolk oil of ducks fed the diet with 4% fish oil. The cholesterol-5α, 6α-epoxide content in high temperature method was significantly higher than the ethyl ether group (P ＜ 0.05). No differences were observed in TBA values among treatments. The values of cholesterol-5α, 6α-epoxide and TBA increased significantly with storage time. The egg yolk oil extracted by ethyl ether had higher sensory evaluation scores than extracted by high temperature method.

並列關鍵字

Fatty acid ； Duck egg yolk oil ； Vitamin E ； Cholesterol-5α, 6α-epoxide

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