烤鳗油的脂肪酸组成及其利用价值  

Component of Fatty Acid and Ultilization Value in Oil of Roast Eel

作　　者：谢东杨[1] 代春华[1] 刘丽红 甘纯玑[1] 

机构地区：[1]福建农业大学生物技术中心,福州350002 [2]福建省商船学校,福州350007

出　　处：《分析科学学报》2000年第3期214-216,共3页Journal of Analytical Science

基　　金：福建省教委资助项目

摘　　要：用 GC- MS法测定了烤鳗油脱腥前后的脂肪酸组成 ,并对其利用价值进行了评价。实验结果表明 ,经高温减压水蒸汽蒸馏脱腥处理后 ,烤鳗油中不饱和脂肪酸含量占其脂肪酸总量的 70 % ,二十碳五烯酸 (EPA)和二十二碳六烯酸 (DHA)含量分别达 4.0 1 %和 7.73%。利用烤鳗油的结构特点 。The component of fatty acid in the oil of roast eel before and after deodoorization was determinated with GCMS, and its ultilization value was evaluated. It was shown that, the oil contained 70% unsaturated fatty acid in total fatty acid after deodrization with high temperature and vacuum steam distillation. The content of EPA and DHA amounted to 4.01% and 7.73%, respectively. The oil would be developed to a series of special health goods with its components.

关 键 词：烤鳗油 脂肪酸组成 利用价值 GC-MS 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程] Q547.03[轻工技术与工程—食品科学与工程]