辽东湾产蛤蜊中脂肪酸组成的GC/MS分析  

Fatty acid analysis of clam by GC/MS

作　　者：何方奕[1] 张捷莉[1] 李铁纯[1] 戴鸿娟[1] 侯冬岩[1] 

机构地区：[1]鞍山师范学院化学系,鞍山114005

出　　处：《食品科技》2006年第10期238-240,共3页Food Science and Technology

摘　　要：以无水乙醚为溶剂提取蛤蜊油,经皂化和甲酯化后利用气相色谱-质谱联用技术对其脂肪酸组成进行了分析和鉴定,共分离鉴定出15种脂肪酸,占总脂肪酸含量的89.76%。其中饱和脂肪酸的相对含量为50.77%,主要为十六烷酸(软脂酸)和十八烷酸(硬脂酸);不饱和脂肪酸的相对含量为38.99%,主要为二十碳五稀酸(EPA)、9-十六碳烯酸和11-二十碳烯酸。The fatty acids composition in clam oil Which was obtained in yingkon area Liaoning Province were separated and identified by GC-MS. 15 fatty acids were separated and identified,and their relative contents were 89.76%.The index of saturation for the oil is 50.77%,hexadecanoic acid and octadecanoic acid are chief components,the index of unsaturation for the oil is 38.99%,5,8,11,14,17-Eicosapentaenoic acid, 11 -Eicosenoic acid and 9-Hexadecenoic acid are chief components.

关 键 词：蛤蜊 脂肪酸 GC/MS 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]