本研究通过考察鸡蛋高温贮藏（37 ℃）条件下脂质组分变化、脂肪酶活性变化及氧化指标的变化，并借助相关性分析阐释酶活变化与脂质氧化的内在联系。实验结果表明：贮藏过程中鸡蛋失重率、蛋黄pH、蛋黄水分含量显著增加而蛋黄指数和哈弗单位（HU）显著下降(p<0.05)；37 ℃贮藏15 d后，总脂质含量由于水分迁移而呈现下降趋势（从28.93 g/100 g降至24.20 g/100 g），磷脂含量显著降低（45.55 g/100 g降至34.37 g/100 g脂质）而游离脂肪酸显著增加（1.24 g/100 g增至3.67 g/100 g脂质），与脂质变化相关的中性脂肪酶、酸性脂肪酶及磷脂酶至贮藏结束活力分别下降76.50%、56.78%、56.81%。磷脂组分中的磷脂酰胆碱（Phosphatidylcholine，PC）、磷脂酰乙醇胺(Phosphatidyl ethanolamine，PE)、磷脂酰肌醇(Phosphatidylinositol ，PI)在贮藏过程中也呈现含量显著下降的趋势而过氧化值（Peroxide value，POV）、硫代巴比妥酸值（Thiobarbituric Acid Reactive Substances,TBARS）呈现显著升高。相关性分析证明脂质组分变化与酶活变化显著相关。本研究说明鸡蛋贮藏中脂质会发生明显的水解及氧化，这些变化在一定程度上由酶促氧化造成。

Changes in lipid composition, lipase activity, and oxidation during egg storage at 37 ℃ were investigated, and the relationship between lipase activity and lipid oxidation was analyzed by a correlation analysis. The rate of egg weight loss, yolk pH, and moisture content of the yolk increased significantly, while the yolk index and Haugh unit (HU) decreased significantly during storage (p < 0.05). After a 15-day storage period at 37 ℃, the total lipid content decreased owing to moisture migration (from 28.93 g/100 g egg yolk to 24.20 g/100 g egg yolk), the phospholipid content decreased significantly (from 45.55 g/100 g lipid to 34.37 g/100 g lipid), and the free fatty acid content increased significantly (from 1.24 g/100 g lipid to 3.67 g/100 g lipid. By the end of the storage period, the neutral lipase, acid lipase, and phospholipase activity levels decreased by 76.50%, 56.78%, and 56.81%, respectively. The content of the phospholipid components phosphatidylcholine (PC), phosphatidyl ethanolamine (PE), and phosphatidylinositol (PI) all decreased during storage, whereas the peroxide value (POV) and amount of thiobarbituric acid reactive substances (TBARS) increased significantly. A correlation analysis showed that the changes in lipid composition were significantly correlated with changes in enzyme activity. These results reveal that apparent lipolysis and lipid oxidation occur during egg storage, and these changes are caused in part by enzymatic oxidation.

现代农业产业体系（CARS-41-K23）；农业公益性行业专项（201303084）