维生素E醋酸酯对鱼油脂肪酸含量变化的影响  

Effects of Vitamin E Acetate on Fatty Acid Contents in Fish Oil

作　　者：刘立鹤[1] 郑石轩 周永奎[1] 董爱华 吴建开[3] 陈立侨[1] 

机构地区：[1]华东师范大学生命科学学院,上海200062 [2]湛江粤海饲料有限公司,广东湛江524017 [3]广东省农科院畜牧研究所,广东广州510640

出　　处：《湛江海洋大学学报》2005年第6期18-24,共7页Journal of Zhanjiang Ocean University

基　　金：系国家火炬计划项目(2001EB000994);星火计划项目(2003EA780029)的子项研究开发内容

摘　　要：新鲜鱼油中添加05、0、2505、00 mg/kg 4种不同浓度的维生素E醋酸酯,在实验的第6、14、28、36和68天测定鱼油中的脂肪酸含量。结果表明:在500 mg/kg添加量内,维生素E醋酸酯对鱼油中脂肪酸含量没有显著性影响(P>0.05)。在实验期间,EPA(C20:5)、DHA(C22:6)、亚油酸(C18:2)含量明显下降,ARA(C20:4)、亚麻酸(C18:3)先升后降,棕榈酸(C16:1)逐步上升;C14含量逐渐增加,C17则先降后升,C16和C18在实验后期有较大提高。维生素E醋酸酯对鱼油中不饱和脂肪酸效用系数大小依次为:ARA>EPA>DHA>C18:3>0>C16:1>C18:2>C18:1,对ARA抗氧化效用最大,效用系数达到10.193%,C20:5为0.490%,C22:6为0.364%;维生素E醋酸酯对饱和脂肪酸效用系数大小依次为:C14>C17>0>C18>C16。Different vitamin E dosages of 0, 50, 250, 500 mg/kg were put into fresh fish oil respectively, The contents of fatty acids in fish oil were detected by gas chromatography HP 5890 at 6th , 14th , 28th , 36th and 68th day so as to evaluate anti-oxidative effects of vitamin E acetate on fish oil. The results revealed vitamin E acetate dosage under 500 IU has no significant anti-oxidative effects on（ P 〉 0.05）. During the experiment, the contents of EPA, DHA and C18：2 decreased significantly. The contents of ARA, C18：3 increased before the 36th day but decreased subsequently, and the contents of C17 decreased before the 36th day but increased subsequently. The contents of C14 and C16：1 increased gradually. The contents of C16 and C18 increased after the 68 th day. Efficiency coefficient of antioxidant （ECA）of vitamin E acetate on unsaturated fatty acids ranked as the following： C20： 4 〉 EPA 〉 DHA 〉 C18 ： 3 〉 0 〉 C16： 1 〉 C18 ： 2 〉 C18 ： 1 ; ECA on ARA attached to 10. 193%, maximum EPA 0.490%, DHA 0.364% respectively. ECAs of vitamin E acetate on saturated fatty acids were present in order C14 〉 C17 〉 0 〉 C18 〉 C16.

关 键 词：鱼油 维生素E醋酸酯 抗氧化剂 EPA DHA 

分 类 号：S963.731[农业科学—水产养殖]