鱿鱼肝脏鱼油成分及其体外抗氧化性的研究  

Study on the Compositions of Squid Liver Oil and its Antioxidation Effect in Vitro

作　　者：刘安军[1] 朱晓芳[1] 郑捷[1] 石清[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《现代食品科技》2010年第1期18-21,62,共5页Modern Food Science and Technology

摘　　要：以鱿鱼肝脏为原料提取鱼油,确定了直接水提法提取鱿鱼肝脏鱼油的加水量。用气相色谱-质谱法分析了鱿鱼肝脏鱼油中脂肪酸的组成,并对鱼油的体外抗氧化能力分别进行了DPPH自由基清除能力、超氧阴离子自由基清除作用、过氧化氢清除能力以及脂质过氧化抑制作用的测定。另外对鱿鱼肝脏鱼油进行了薄层分析及全波长扫描,确定了其中含有虾青素。为鱿鱼肝脏在食品、药品和饲料方面的应用提供了理论依据。In this study, squid liver oil was exwacted by water and amount of water in the extraction was detemained. The fatty acids of the oil were analyzed by gas chromatography-mass spectrometry. And its antioxidation effect in vitro was also determined, including DPPH free radical scavenging, superoxide anion radical scavenging, hydrogen peroxide scavenging capabilities and inhibition effect on lipid peroxidafon. Besides, thin-layer analysis and full wavelength scanning analysis showed that the extracted crud squid liver oil contained astaxanthin. It provided a theoretical basis for the application of squid liver in food, medicines and feed.

关 键 词：鱿鱼肝脏 鱼油 抗氧化 脂肪酸 

分 类 号：R151[医药卫生—营养与食品卫生学] TS254.53[医药卫生—公共卫生与预防医学]