烤鳗油精制过程中脂肪酸组成变化  

CHANGES OF FATTY ACIDS COMPOSITION OF EEL OIL AFTER REFINING PROCESSES

作　　者：谢东杨[1] 谢晓琼[1] 刘丽红[2] 谢苗[1] 甘纯玑[1] 

机构地区：[1]福建农业大学生物技术中心,福建350002 [2]福建交通职业技术学院,福州350007

出　　处：《营养学报》2002年第1期82-84,共3页Acta Nutrimenta Sinica

基　　金：福建省教委资助项目 ( No:JA980 90 )

摘　　要：目的 :　通过测定回收的烤鳗油精制过程中脂肪酸组成的变化 ,对其营养价值进行评价。方法 :　采用 GC- MS法测定脂肪酸的组成。结果 :　 1 80℃、0 .0 1 MPa下水蒸气蒸馏脱腥处理 ,可提高烤鳗油的纯度 ,对高不饱和脂肪酸含量影响不明显 ;1 0℃“冬化”处理后 ,可进一步提高其纯度和不饱和脂肪酸含量比例 ,有利于提高其营养价值 ;2 2 7℃减压处理 ,仍会显著降低其质量 ,尤其是严重地破坏其中的不饱和脂肪酸。结论 :　采用 1 80℃、0 .0 1 MPa脱腥处理后 ,再经“冬化”处理的精制工艺 ,有利于保持和改善鳗鱼油的营养价值 ,可以开发成一种有效的功能食品。Objective: To determine the changes of fatty acids composition of eel oil after refining processes. Methods: The composition of fatty acids was determined by GC-MS. Results: The purity of eel oil was increased and the content of high-unsaturated fatty acids was not influenced after deodorization by water vapor distillation at 180 ℃ and 0.01 MPa. Its nutritive value was increased, while its purity and content of unsaturated fatty acids were further increased after winterization at 10 ℃. Its quality, especially unsaturated fatty acids, distinctly decreased after water vapor distillation at 227 ℃ and 0.01 MPa.Conclusion: The nutritive value of eel oil is increased after refining processes of water vapor distillation at 180 ℃ and 0.01 MPa, and winterization at 10 ℃.

关 键 词：烤鳗油 精制 脂肪酸组成 GC-MS法 

分 类 号：R151.3[医药卫生—营养与食品卫生学]