【摘要】 为评价及区分不同禽蛋脂质脂肪酸组成,以7种禽蛋（鸡蛋、鸭蛋、土鸡蛋、鹅蛋、鸽子蛋、鹌鹑蛋和乌鸡蛋）为研究对象,利用GC-MS测定禽蛋蛋黄脂质脂肪酸组成;在提取脂肪酸共有信息的基础上构建指纹图谱,并通过脂肪酸指数和主成分分析（PCA）区分及评价禽蛋脂质。结果表明:7种禽蛋中共有脂肪酸为C_14:0,C_16:0,C_16:1,C_17:0,C_18:0,C_18:1,C_18:2,C_18:3,C_20:4和C_22:6;以C_16:0为参考峰,计算共有组分的相对保留时间和相对峰面积,建立指纹图谱。方法验证及相似度分析表明指纹图谱构建效果良好。不同禽蛋脂肪酸组成可通过主成分分析来区分,其中C_18:1,C_16:0,C_18:0和C_18:2能够得到显著区分。脂肪酸指数计算结果显示:禽蛋AI指数0.27⁰.47,TI指数0.83¹.08,其中鸽子蛋的AI（0.269）和TI（0.834）指数最低,具有最优的脂肪酸健康指数。更多还原

【Abstract】 In order to evaluate and distinguish the fatty acid profile of different poultry eggs, the fatty acids composition of seven poultry eggs was studied by GC-MS, the fingerprint of fatty acid was constructed based on the extracted common information, and fatty acid index and principal component analysis（PCA） were employed to make a final analysis. The result showed that the seven kind of poultry eggs all contained the following fatty acids: C_14:0, C_16:0, C_16:1,C_17:0,C_18:0,C_18:1,C_18:2,C_18:3,C_20:4 and C_22:6. Based on the peak of C_16:0, the relative retention time and peak area of these common fatty acids was calculated to construct the fingerprint which was proved to be reliable by method validation and similarity analysis. Principal component analysis result demonstrated that fatty acid profile can be used to distinguish poultry eggs significantly, C_18:1, C_16:0, C_18:0 and C_18:2 contributed significantly to distinction. Fatty acid index analysis showed AI and TI of poultry ranged from 0.27 to 0.47 and from 0.83 to 1.08, respectively, in which, pigeon egg’s AI and TI are the lowest and the optimist.更多还原