武昌鱼肌肉脂肪酸组成的分析  

Analysis of the components of fatty acids in Wuchang fish

作　　者：何武强[1] 孔少敏[1] 

机构地区：[1]中南民族大学工商学院环境与生物工程系,湖北武汉430074

出　　处：《石油化工应用》2008年第1期55-59,共5页Petrochemical Industry Application

摘　　要：采用乙醚提取,酸性条件下甲酯化,GC/MS技术对武昌鱼鱼肉脂肪酸组成及含量进行了定性和定量分析。共鉴别出6种脂肪酸,总脂含量占鱼肉鲜重的2.6%,其中不饱和脂肪酸占71.152%;饱和脂肪酸含量为28.847%,而不饱和脂肪酸又主要以9-十八碳烯酸(油酸)为主(占50.849%)。人体必需脂肪酸亚油酸的含量为16.499%。This article analyzes the components and contents of fatty acids in Wuchang fish in a qualitative and quantitative way by means of aether - based extraction, esterification under acidic conditions, and GC/MC technology. Six fatty acids are identified, with the contents accounting for 2.6% of the fresh fish. Among them, saturated acids occupy 28. 847% and unsaturated ones enjoy 71. 152%, with cis-9 -octadecenoic acid （oleic acid） taking a major proportion. 16. 499% of linoleic acid in fatty acid are essential to human bodies.

关 键 词：武昌鱼 气相色谱/质谱法 脂肪 脂肪酸 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]