DHA油脂腥味的来源及脱腥技术综述  

Sources of DHA Oily Odor and Deodorization Techniques-A Review

作　　者：马长宏 MA Changhong(ATK Biotech Co.,Ltd.,Chuzhou 239500,China)

机构地区：[1]安徽天凯生物科技有限公司,安徽滁州239500

出　　处：《食品科技》2023年第10期117-123,共7页Food Science and Technology

摘　　要：ω-3多不饱和脂肪酸对人体有诸多有益功能。DHA是ω-3多不饱和脂肪酸中的一种,目前的主要来源有鱼油和微藻油。其中,鱼油中的三甲胺和DHA会氧化产生腥臭味,对身体有不利影响,降低消费者对它的可接受度。文章对比了鱼油与微藻油的脂肪酸分布,综述了油脂腥臭味的来源、脱腥方法以及不足。同时展望了对脱腥工艺的优化,强调了油脂新鲜度的重要性,期待更多高新鲜度微藻油产品的出现。ω-3 polyunsaturated fatty acids have many beneficial functions for human body.DHA is one of the ω-3 polyunsaturated fatty acids,the main sources of DHA are fish oil and microalgae oil.However,trimethylamine and DHA in fish oil will oxidize and produce a fishy odor,which has adverse effects on the body and reduces the acceptability of consumers.In this paper,the fatty acid distribution of fish oil and microalgae oil was compared,and the sources of fishy odor of oil,the methods of fishy odor removal and its shortcomings were summarized.At the same time,it looks forward to the optimization of deodorization methods,emphasizes the importance of freshness of oil,and looks forward to the emergence of more high freshness microalgae oil products.

关 键 词：鱼油 微藻油 DHA 腥味 脱腥技术 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]