鳗鱼油的脂肪酸组成分析  

Analysis of fatty acid composition of Eel oil

作　　者：郭振德[1] 刘莉玫[1] 郑淑贞[1] 林惠贞 林晓[1] 

机构地区：[1]中国科学院广州化学研究所

出　　处：《广州化学》1997年第1期35-38,共4页Guangzhou Chemistry

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。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.

关 键 词：鳗鱼油 GC GC-MS 脂肪酸组成 

分 类 号：TS254.53[轻工技术与工程—水产品加工及贮藏工程]