海狗油皂化工艺的研究  

Study on saponification condition of seal oil

作　　者：孙素玲[1] 万永 张干伟[1] 汤坚 顾晓红 

机构地区：[1]黄冈师范学院生物系,黄冈438000 [2]安徽省界首市田营小学,界首438000 [3]江南大学分析测试中心,无锡214036

出　　处：《食品科技》2007年第2期155-158,共4页Food Science and Technology

摘　　要：研究了3种因素即皂化时间、乙醇/水(v/v)比例和皂化温度对海狗油皂化效果的影响,结果显示较好的皂化条件为皂化时间1h、乙醇/水(v/v)比例6∶1、皂化温度60℃,在此条件下脂肪酸的产率为93.2%,其中含EPA5.72%、DHA10.55%和DPA4.83%。The factors of time, temperature which influence saponification were simply studied. The optimum conditions for saponification： 1h, 60℃. Under these conditions, a fatty acid yield of 93.2% was obtained, and the product contained 5.72% EPA, 10.55% DHA and 4.83% DPA.

关 键 词：多不饱和脂肪酸 皂化 海狗油 

分 类 号：TS201.1[轻工技术与工程—食品科学]