| 摘要 | 第11-13页 |
| ABSTRACT | 第13-15页 |
| ABBREVIATIONS | 第16-18页 |
| CHAPTER 1 INTRODUCTION AND LITERATURE REVIEW | 第18-42页 |
| 1.1. Research Background | 第18-19页 |
| 1.2. General Information about Egg Preservation | 第19-20页 |
| 1.3. Natural Antioxidant Spices | 第20-26页 |
| 1.3.1. Garlic Oil | 第21-22页 |
| 1.3.2. Galangal Extract | 第22-23页 |
| 1.3.3. Rosemary Extract | 第23-25页 |
| 1.3.4. Clove Extract | 第25-26页 |
| 1.4. Evaluation of Antioxidants Capacity | 第26-28页 |
| 1.4.1. DPPH Radical Scavenging Activity | 第26-27页 |
| 1.4.2. Reducing Activity Assay | 第27-28页 |
| 1.5. Egg Yolk Lipid | 第28-31页 |
| 1.5.1. Fatty Acid Profile in Egg Yolk | 第28-30页 |
| 1.5.2. Changes lipid during salting process | 第30-31页 |
| 1.6. Role of Antioxidant on Lipid Oxidation during Salting Process | 第31-34页 |
| 1.6.1. Evaluation of the lipid oxidation during food processing | 第33-34页 |
| 1.7. Volatile Flavor during Salting Process | 第34-36页 |
| 1.7.1. Evaluation of Volatile Flavor tested by GC-MS and Electronic Nose Techniques | 第34-36页 |
| 1.8. Egg Lipidomics | 第36-40页 |
| 1.9. Research Objectives and its Significance | 第40-41页 |
| 1.10. Research Project Grants | 第41-42页 |
| CHAPTER 2 EFFECT OF GARLIC OIL ON LIPID OXIDATION, FATTY ACID PROFILES AND MICROSTRUCTURE OF SALTED DUCK EGGS | 第42-69页 |
| 1. Materials and Methods | 第43-49页 |
| 1.1. Materials | 第43-45页 |
| 1.1.1. Egg Samples and Salting | 第43页 |
| 1.1.2. Chemicals | 第43-44页 |
| 1.1.3. Instruments | 第44-45页 |
| 1.2. Research Methods | 第45-49页 |
| 1.2.1. Antioxidant Capacity of Garlic Oil | 第45页 |
| 1.2.2. Physical Properties of Salted Duck Eggs Supplemented with Garlic Oil | 第45-46页 |
| 1.2.2.1. Water and Salt Contents | 第45-46页 |
| 1.2.2.2. Oil Exudation by Yolk | 第46页 |
| 1.2.3. Lipid Oxidation of Salted Duck Eggs Supplemented with Garlic Oil | 第46-47页 |
| 1.2.4. Extraction and Derivatization of Lipid from Egg Yolk | 第47-48页 |
| 1.2.5. Fatty Acid Profiles by GC-MS of Salted Duck Eggs Supplemented with Garlic Oil | 第48页 |
| 1.2.6. Microstructures of Egg Shell, Shell Membrane and Cooked Egg Yolk | 第48页 |
| 1.2.7. Sensory Evaluation | 第48-49页 |
| 1.2.8. Statistical Analysis | 第49页 |
| 2. Result and Discussion | 第49-68页 |
| 2.1. Antioxidant Capacity of Garlic Oil | 第49-51页 |
| 2.2. The Physical Effects of Salting along with Supplementation of Garlic Oil | 第51-52页 |
| 2.3. Oil Exudation of Salted Eggs Yolk Supplemented with Garlic Oil | 第52-53页 |
| 2.4. Lipid Oxidation of Salted Duck Eggs Supplemented with Garlic Oil | 第53-55页 |
| 2.5. Fatty Acid Analysis | 第55-63页 |
| 2.5.1. Analysis of of 37 kinds of Mixed Fatty Acids Methyl Ester Standard and Fatty Acids of Fresh Duck Egg | 第55-56页 |
| 2.5.2. Fatty Acid Profiles by GC of Salted Duck Eggs Supplemented with Garlic Oil | 第56-63页 |
| 2.6. Microstructures of Salted Duck Eggs Supplemented with Garlic Oil | 第63-67页 |
| 2.6.1. Microstructures of Egg Shell and Shell Membrane of Fresh and Salted Duck Eggs Supplemented with Garlic Oil | 第63-65页 |
| 2.6.2. Microstructures of Cooked Salted Egg Yolk as Influenced by Supplementation of Garlic Oil and Salting | 第65-67页 |
| 2.7. Sensory Evaluation of Salted Duck Eggs Supplemented with Garlic Oil | 第67-68页 |
| 3. Conclusion and Recommendations | 第68-69页 |
| CHAPTER 3 THE CHARACTERISTICS OF SALTED DUCK EGGS SUPPLEMENTED WITH GALANGAL EXTRACT | 第69-96页 |
| 1. Materials and Methods | 第70-75页 |
| 1.1. Materials | 第70-72页 |
| 1.1.1. Egg Samples and Salting | 第70页 |
| 1.1.2. Chemicals | 第70-72页 |
| 1.1.3. Instruments | 第72页 |
| 1.2. Research Methods | 第72-75页 |
| 1.2.1. In Vitro Antioxidant Capacity Salted Duck Eggs Supplemented with Galangal Extract | 第72-73页 |
| 1.2.1.1. Radical Scavenging Activity (RSA) | 第73页 |
| 1.2.1.2. Reducing Power | 第73页 |
| 1.2.2. Physical Properties of Salted Duck Eggs Supplemented with Galangal Extract | 第73页 |
| 1.2.2.1. Water and Salt Contents | 第73页 |
| 1.2.2.2. Oil Exudation by Yolk | 第73页 |
| 1.2.3. Lipid Oxidation of Salted Duck Eggs Supplemented with Galangal Extract | 第73-74页 |
| 1.2.3.1. TBARS | 第73页 |
| 1.2.3.2. Conjugated Dienoic Acid | 第73-74页 |
| 1.2.3.3. p-anisidine Value | 第74页 |
| 1.2.4. Extraction and Derivatization of Lipid from Egg Yolks | 第74页 |
| 1.2.5. Fatty Acid Profiles by GC-MS of Salted Duck Eggs Supplemented with Galangal Extract | 第74-75页 |
| 1.2.6. Electronic Nose of Salted Duck Eggs Supplemented with Galangal Extract | 第75页 |
| 1.2.7. Statistical Analysis | 第75页 |
| 2. Results and Discussions | 第75-94页 |
| 2.1. Antioxidant Assays of Galangal Extract | 第75-77页 |
| 2.2. Physical Properties of Salted Duck Eggs Supplemented with Galangal Extract | 第77-80页 |
| 2.2.1. Water and Salt Contents of Salted Duck Eggs Supplemented with Galangal Extract | 第77-79页 |
| 2.2.2. Oil Exudation of Salted Duck Eggs Supplemented with Galangal Extract . | 第79-80页 |
| 2.3. The Effect of Galangal Extract of Salted Duck Eggs on Lipid Oxidation | 第80-83页 |
| 2.3.1. TBARS of Salted Duck Eggs Supplemented with Galangal Extract | 第80-81页 |
| 2.3.2. Conjugated Dienes of Salted Duck Eggs Supplemented with Galangal Extract | 第81-82页 |
| 2.3.3. p-anisidine Value of Salted Duck Eggs Supplemented with Galangal Extract | 第82-83页 |
| 2.4. Fatty Acid Profiles by GC-FID of Salted Duck Eggs Supplemented with Galangal Extract | 第83-88页 |
| 2.5. The Impact of Galangal Extract of Salted Duck Eggs on its In Vitro Antioxidant Activity | 第88-91页 |
| 2.5.1. Radical Scavenging Ability (RSA) Assay | 第88-90页 |
| 2.5.2. Reducing Power Assay | 第90-91页 |
| 2.6. Flavor Properties Evaluated by Electronic Nose of Salted Duck Eggs Supplemented with Galangal Extract | 第91-94页 |
| 3. Conclusion | 第94-96页 |
| CHAPTER 4 EFFECT OF ROSEMARY EXTRACT ON ANTIOXIDANT CAPACITY, LIPID OXIDATION AND FATTY ACID PROFILE OF SALTED DUCK EGGS | 第96-115页 |
| 1. Materials and Methods | 第97-101页 |
| 1.1. Materials | 第97-99页 |
| 1.1.1. Egg Samples and Salting | 第97页 |
| 1.1.2. Chemicals | 第97-98页 |
| 1.1.3. Instruments | 第98-99页 |
| 1.2. Research Methods | 第99-101页 |
| 1.2.1. Antioxidant Capacity of Salted Duck Eggs Supplemented with Rosemary Extract | 第99页 |
| 1.2.1.1. Radical Scavenging Activity (RSA) Assay | 第99页 |
| 1.2.1.2. Reducing Power | 第99页 |
| 1.2.2. Extraction of Egg Yolk Lipid | 第99-100页 |
| 1.2.3. Lipid Oxidation Methods | 第100页 |
| 1.2.3.1. TBARS | 第100页 |
| 1.2.3.2. Conjugated Dienoic Acid | 第100页 |
| 1.2.3.3. p-anisidine Value | 第100页 |
| 1.2.4. Determination of Fatty Acids Profiles of Egg Yolk | 第100-101页 |
| 1.2.5. Statistical Analysis | 第101页 |
| 2. Results and Discussion | 第101-114页 |
| 2.1. Antioxidant Assays of Rosemary Extract | 第101-103页 |
| 2.2. The Impact of Rosemary Extract Supplementation of Salted Duck Eggs on Its Radical Scavenging Ability (RSA) Assay | 第103-104页 |
| 2.3. The Impact of Rosemary Extract Supplementation of Salted Duck Eggs on Its Reducing Power Assay | 第104-105页 |
| 2.4. Effect of Rosemary Extract on TBARS Values of Salted Duck Eggs | 第105-107页 |
| 2.5. Effect of Rosemary Extract on Conjugated Dienes of Salted Duck Eggs | 第107-108页 |
| 2.6. Effect of Rosemary Extract on p-anisidine Values of Salted Duck Eggs | 第108-109页 |
| 2.7. Fatty Acid Profiles Evaluated by GC-MS of Salted Duck Eggs Supplemented with Rosemary Extract | 第109-114页 |
| 3. Conclusions | 第114-115页 |
| CHAPTER 5 EFFECT OF CLOVE EXTRACT ON ANTIOXIDANT ABILITY, LIPID OXIDATION AND FATTY ACID COMPOSITION OF SALTED DUCK EGGS | 第115-137页 |
| 1. Materials and Methods | 第116-121页 |
| 1.1. Materials | 第116-118页 |
| 1.1.1. Egg Samples and Salting | 第116-117页 |
| 1.1.2. Chemicals | 第117-118页 |
| 1.1.3. Instruments | 第118页 |
| 1.2. Research Methods | 第118-121页 |
| 1.2.1. Antioxidant Capacity of Salted Duck Eggs Supplemented with Clove Extract | 第118-119页 |
| 1.2.1.1. Radical Scavenging Activity (RSA) Assay | 第119页 |
| 1.2.1.2. Reducing Power | 第119页 |
| 1.2.2. Extraction of Egg Yolk Lipid | 第119页 |
| 1.2.3. Lipid Oxidation Methods | 第119-120页 |
| 1.2.3.1. TBARS | 第119页 |
| 1.2.3.2. Conjugated Dienoic Acid | 第119-120页 |
| 1.2.3.3. p-anisidine Value | 第120页 |
| 1.2.4. Determination of Fatty Acids Profiles of Egg Yolk | 第120页 |
| 1.2.5. Statistical Analysis | 第120-121页 |
| 2. Results and Discussion | 第121-135页 |
| 2.1. Antioxidant Assays of Clove Extract | 第121-123页 |
| 2.2. The Impact of Clove Extract Supplementation of Salted Duck Eggs on Its Radical Scavenging Ability (RSA) Assay | 第123-125页 |
| 2.3. The Impact of Clove Extract Supplementation of Salted Duck Eggs on Its Reducing Power Assay | 第125-126页 |
| 2.4. Effect of Clove Extract on TBARS Values of Salted Duck Eggs | 第126-127页 |
| 2.5. Effect of Clove Extract on Conjugated Diene of Salted Duck Eggs | 第127-129页 |
| 2.6. Effect of Clove Extract on p-anisidine Values of Salted Duck Eggs | 第129-130页 |
| 2.7. Fatty Acid Profiles Evaluated by GC-MS of Salted Duck Eggs Supplemented with Clove Extract | 第130-135页 |
| 3. Conclusions | 第135-137页 |
| CHAPTER 6 EFFECT OF ROSEMARY AND CLOVE EXTRACT ON VOLATILE FLAVOR COMPOUNDS OF SALTED DUCK EGGS DETECTED BY HS SPME GC MS AND ELECTRONIC NOSE | 第137-159页 |
| 1. Materials and Methods | 第138-140页 |
| 1.1. Materials | 第138页 |
| 1.1.1. Egg Samples and Salting | 第138页 |
| 1.1.2. Chemicals | 第138页 |
| 1.1.3. Instruments | 第138页 |
| 1.2. Methods | 第138-140页 |
| 1.2.1. GC-MS analysis of Salted Duck Eggs Volatile Flavor Compounds | 第138-139页 |
| 1.2.2. Electronic Nose Analysis of Yolk Flavors | 第139页 |
| 1.2.3. Statistical Analysis | 第139-140页 |
| 2. Results and Discussions | 第140-158页 |
| 2.1. Salted Duck Eggs Supplemented with Rosemary Extract | 第140-150页 |
| 2.1.1. Volatile Flavor Compound by GC-MS | 第140-142页 |
| 2.1.2. Flavor Properties Detected by Electronic Nose | 第142-150页 |
| 2.2. Salted Duck Eggs Supplemented with Clove Extract | 第150-158页 |
| 2.2.1. Volatile Flavor Compound by GC-MS | 第150-151页 |
| 2.2.2. Flavor Properties Detected by Electronic Nose | 第151-158页 |
| 3. Conclusions | 第158-159页 |
| CHAPTER 7 LIPIDOMICS ANALYSIS OF SALTED DUCK EGG INCORPORATED WITH CLOVE EXTRACT | 第159-192页 |
| 1. Materials and Methods | 第160-162页 |
| 1.1. Materials | 第160-161页 |
| 1.1.1. Egg Samples and Salting | 第160-161页 |
| 1.1.2. Chemicals | 第161页 |
| 1.1.3. Instruments | 第161页 |
| 1.2. Methods | 第161-162页 |
| 1.2.1. Extraction of Egg Yolk Lipid | 第161页 |
| 1.2.2. QE-Lipid Analysis | 第161-162页 |
| 1.2.3. Statistical Analysis | 第162页 |
| 2. Results and Discussions | 第162-191页 |
| 2.1. Lipid Analysis and Identification Results | 第162-176页 |
| 2.2. The Significant Positive Ion Mode Identification Results of Comparative Analysis | 第176-178页 |
| 2.3. The Significant Negative Ion Mode Identification Results of Comparative Analysis | 第178-181页 |
| 2.4. Glycerolipid and Phospholipid Group Analysis | 第181-191页 |
| 2.4.1. Glycerolipids Component Analysis | 第182-186页 |
| 2.4.2. Analysis of Phospholipids Component | 第186-191页 |
| 3. Conclusion | 第191-192页 |
| CHAPTER 8 CONCLUSIONS AND FUTURE WORKS | 第192-194页 |
| 1. Conclusions | 第192-193页 |
| 2. Future Works | 第193-194页 |
| REFERENCES | 第194-211页 |
| APPENDICES | 第211-217页 |
| RESEARCH PUBLICATIONS | 第217-219页 |
| SCHOOL EXPERIENCES | 第219-220页 |
| ACKNOWLEDGEMENT | 第220-222页 |
