鱼油类保健食品中维生素E检测的乳化原因分析及改进建议  

The reason for emulsification and method improvement for vitamin E detection in fish oil health food

作　　者：王丹 高洁 周爽 赵云峰 

机构地区：[1]国家食品安全风险评估中心,北京100021

出　　处：《卫生研究》2014年第3期463-466,共4页Journal of Hygiene Research

基　　金："十二五"国家科技支撑计划(No.2011BAK10B07)

摘　　要：目的探讨鱼油类保健食品中EPA、DHA、DPA对维生素E检测的乳化现象的影响,完善鱼油类保健食品维生素E的检测方法。方法研究鱼油中主要成分EPA、DHA、DPA对水-乙醚体系的乳化作用,对比不同的消除乳化的方法,比较不同萃取溶剂对维生素E检测结果的效果。结果 EPA、DHA可以加剧乳化现象的发生。如果发生乳化现象,使用氯化钙可以快速、有效地消除乳化;使用石油醚作为萃取溶剂可以减少乳化现象的发生,样品的回收率与平行性比乙醚更好。结论建议在鱼油类保健食品维生素E检测中使用石油醚作为萃取溶剂。Objective To evaluate the effect of EPA. DHA. DPA for emulsification and make improvements for vitamin E （VE） detection in fish oil health food. Methods DHA, EPA and DPA were added to evaluate their effect for emulsification. Different methods to eliminate emulsification were compared. Ether, petroleum ether and cyclohexane were used for extraction and the results for VE determination were compared. Results EPA and DHA were found to be able to increase emulsification. In case of emulsification, calcium chloride can be used to eliminate emulsification effectively. Compared to ether, petroleum ether was better in reducing emulsification and better extraction efficiency. Conclusion It is recommended that petroleum ether should be used in VE detection in fish oil health food.

关 键 词：鱼油类保健食品 维生素E 乳化 

分 类 号：Q566[生物学—生物化学] TS207.3[轻工技术与工程—食品科学]