鲫鱼肌肉脂肪测定与脂肪酸组成分析  

Study on the Fatty Components and Fatty Acids in Muscle of Crucian Carp

作　　者：魏永生[1] 李维维[1] 廖洁[1] 隆晶 杨晨[1] 

机构地区：[1]咸阳师范学院化学与化工学院,陕西咸阳712000

出　　处：《广东化工》2017年第6期36-37,49,共3页Guangdong Chemical Industry

基　　金：陕西省大学生创新创业训练计划项目(No.2434)

摘　　要：采用国标方法提取鲫鱼肌肉中的脂肪成分,并应用GC/MS方法测定分析脂肪酸组成。结果显示:干燥鲫鱼肌肉中含有脂肪15.9%(质量分数),新鲜鲫鱼肌肉脂肪含量3.56%;共鉴定出35个脂肪酸成分。其中饱和脂肪酸13种,质量分数总和20.1%;不饱和脂肪酸22种,质量分数总和78.7%;多不饱和脂肪酸11种,质量分数总和26.2%。Fatty components in crucian carp muscle were extracted by the method of national standard and the fatty acid composition was determined by GC/MS The results showed that the content of fat were 15.9 % （mass fraction） in dried crucian carp muscle, while the content of tat was about 3.56 % in fresh one. 35 fatty acids were identified in the crucian carp totally. Among them, 13 were saturated fatty acids with the total mass fraction of 20.1%, while 22 were unsaturated fatty acids with the total mass fraction of 78.7 % and 11 were polyunsaturated fatty acids with the total mass fraction of 26.2 %.

关 键 词：鲫鱼 脂肪酸 气相色谱/质谱 索氏提取法 

分 类 号：TQ646.4[化学工程—精细化工]