| 鳗鱼油的脂肪酸组成分析 |
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| 引用本文： | 郭振德,刘莉玫,郑淑贞,林惠贞,林晓.鳗鱼油的脂肪酸组成分析[J].广州化学,1997(1). |
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| 作者姓名： | 郭振德 刘莉玫 郑淑贞 林惠贞 林晓 |
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| 作者单位： | 中国科学院广州化学研究所!广州 |
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| 摘 要： | 鳗鱼加工下脚料（头、骨等）所得鱼油经甲酯化处理后，用GC和GC-MS进行了脂肪酸的组成分析，共签定出27个组分，它们占色谱峰总面积的97．9％。其主组分为油酸、棕榈酸、棕榈油酸，并含有廿碳五烯酸、廿二碳六烯酸，与鳗鱼肉中油的化学组成类似，具有开发利用的价值。
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| 关 键 词： | 鳗鱼油 GC GC-MS |
Analysis of fatty acid composition of Eel oil |
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| Guo Zhende, Liu Limei, Zheng Shuzhen, Lin Huizhen, Lin Xiao.Analysis of fatty acid composition of Eel oil[J].Guangzhou Chemistry,1997(1). |
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| Authors: | Guo Zhende Liu Limei Zheng Shuzhen Lin Huizhen Lin Xiao |
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| Institution: | Guo Zhende; Liu Limei; Zheng Shuzhen; Lin Huizhen; Lin Xiao |
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| Abstract: | Eel oil obtained from waste in processing Eel was esterified by methyl alcohol, thenthe fatty acid composition of the Eel oil was analysed by means of GC and GC-MS. Wehave detected 27 constituents which make up 97. 9 percent of total peak area. The highcontent constituents are octadec-qc-enoic acid, hexadecanoic acid and hexadecenoic acid,EPA and DHA are contained in this oil, which corresponds to flesh Eel oil. |
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| Keywords: | Eel oil GC GC-MS |
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