| 烤鳗油的脂肪酸组成及其利用价值 |
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| 引用本文： | 谢东杨,代春华,刘丽红,甘纯玑. 烤鳗油的脂肪酸组成及其利用价值[J]. 分析科学学报, 2000, 16(3): 214-216 |
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| 作者姓名： | 谢东杨 代春华 刘丽红 甘纯玑 |
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| 作者单位： | 1. 福建农业大学生物技术中心,福州,350002
2. 福建省商船学校,福州,350007 |
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| 摘 要： | 用ＧＣ－ＭＳ法测定了烤鳗油脱腥前后的脂肪酸组成，并对其利用价值进行了评价。实验结果表明，经高温减压水蒸汽蒸馏脱腥处理后，烤鳗油中不饱和脂肪酸含量占其脂肪酸总量的７０％，二十碳五烯酸（ＥＰＡ）和二十二碳六烯酸（ＤＨＡ０含量分别达４．０１％和７．７３％。利用烤鳗油的结构特点，有可能开发出一系列特殊的保健品。
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| 关 键 词： | 烤鳗油 脂肪酸组成 利用价值 GC－MS |
| 文章编号： | 1006-6144(2000)03-0214-03 |
| 修稿时间： | 1999-05-25 |
Component of Fatty Acid and Ultilization Value in Oil of Roast Eel |
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| XIE Dong-yang,DAI Chun-hua,LIU Li-hong,GAN Chun-ji. Component of Fatty Acid and Ultilization Value in Oil of Roast Eel[J]. Journal of Analytical Science, 2000, 16(3): 214-216 |
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| Authors: | XIE Dong-yang DAI Chun-hua LIU Li-hong GAN Chun-ji |
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| Abstract: | The component of fatty acid in the oil of roast eel before and after deodoorization was determinated with GCMS, and its ultilization value was evaluated. It was shown that, the oil contained 70% unsaturated fatty acid in total fatty acid after deodrization with high temperature and vacuum steam distillation. The content of EPA and DHA amounted to 4.01% and 7.73%, respectively. The oil would be developed to a series of special health goods with its components. |
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| Keywords: | Oil of roast eel Component of fatty acid Applicational value |
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