Lipidomic Analysis of Egg Yolk Triglycerides in Different Poultry Eggs
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Abstract:
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.
