四省份淡水鱼与海水鱼中脂肪和脂肪酸含量分析  

Fat and fatty acid content in freshwater and saltwater fish in 4 provinces

作　　者：严俊安 谭洪兴[1] 陈宏靖[2] 邝欣欣 梁川[4] 汤健彬 唐增煦 王竹 徐维盛 洪文旭 Yan Jun'an;Tan Hongxing;Chen Hongjing;Kuang Xinxin;Liang Chuan;Tang Jianbin;Tang Zengxu;Wang Zhu;Xu Weisheng;Hong Wenxu(Shenzhen Center for Chronic Disease Control,Shenzhen 518020,China;Fujian Provincial Center for Disease Control and Prevention,Fuzhou 350001,China;Hainan Provincial Center for Disease Control and Prevention,Haikou 570203,China;Guangxi Zhuang Autonomous Region Center for Disease Control and Prevention,Nanning 530028,China;Changzhou Municipal Center for Disease Control and Prevention,Changzhou 213022,China;National Institute for Nutrition and Health,Chinese Center for Disease Control and Prevention,Beijing 100050,China)

机构地区：[1]深圳市慢性病防治中心,深圳518020 [2]福建省疾病预防控制中心,福州350001 [3]海南省疾病预防控制中心,海口570204 [4]广西壮族自治区疾病预防控制中心,南宁530299 [5]常州市疾病预防控制中心,常州213022 [6]中国疾病预防控制中心营养与健康所,北京100050

出　　处：《卫生研究》2024年第6期928-936,955,共10页Journal of Hygiene Research

基　　金：中国食物成分监测项目(No.2020-609);中国营养学会全民营养科研基金(No.CNS-NNSRG2019-96);深圳医学重点学科建设经费(No.SZXK065);中国营养学会科研基金-纽崔莱植物功能成分与健康研究专项基金(No.CNS-NCL2023-254)。

摘　　要：目的探讨淡水鱼和海水鱼中脂肪及脂肪酸的差异。方法依据国标方.法对海南、江苏、福建和广西4个地区83份鱼肉样本中脂肪和脂肪酸进行检测,利用t检验和Mann-Whitney U检验对淡水鱼和海水鱼中的脂肪及主要脂肪酸含量进行差异分析。结果鱼肉中的脂肪含量为0.1~26.0g/100g,含有棕榈酸、油酸和亚油酸等多种脂肪酸。淡水鱼和海水鱼中脂肪含量差异无统计学意义,饱和脂肪酸(saturated fatty acid,SFA)、单不饱和脂肪酸(monounsaturated fatty acid,MUFA)的百分含量差异有统计学意义(P<0.05),但绝对含量差异无统计学意义。两类鱼的亚油酸、α-亚麻酸,二十碳五烯酸(eicosapentaenoic acid,EPA)、二十二碳六烯酸(docosahexaenoic acid,DHA)、n-3多不饱和脂肪酸(polyunsaturated fatty acid,PUFA)、n-6PUFA的含量差异有统计学意义(P<0.05)。结论淡水鱼和海水鱼中的脂肪酸构成有一定的差异:海水鱼SFA百分含量更高,而淡水鱼的MUFA百分含量更高,但SFA、MUFA的绝对含量没有差异。两类鱼PUFA构成也有一定差异:淡水鱼中的亚油酸、α-亚麻酸含量较高,而海水鱼中的EPA、DHA含量较高;淡水鱼中的PUFA主要以n-6形式存在,而海水鱼中的PUFA则以n-3形式为主。OBJECTIVE To explore the differences in fat and fatty acids content between freshwater and saltwater fish.METHODS The fat and fattyyacids content in 83 fish meat samples from four regionss(Hainan,Jiangsu,Fujian,,and Guangxi)were detected by national standard method.Mann-Whitney U tests and t-tests were used to compare the differences in fat and major fatty acid content between freshwater and saltwater fish.RESULTS The fat content in fish meat ranged from 0.1 to 26.0 g/100 g,containing various fatty acids such as palmitic acid,oleic acid,and linoleic acid.There was no significant difference in fat content between freshwater and saltwater fish(P>0.05).The percentage content of saturated fatty acids(SFA)and monounsaturated fatty acids(MUFA)showed a statistically significant difference(P<0.05),but there was no significant difference in absolute content(P>0.05).The content of linoleic acid,alpha-linolenic acid,eicosapentaenoic acid(EPA),docosahexaenoic acid(DHA),n-3 and n-6 polyunsaturated fatty acids(PUFA)showed statistically significant differences between the two types of fish(P<0.05).CONCLUSION There are certain differences in the fatty acid composition between freshwater and saltwater fish.Saltwater fish have a higher percentage content of SFA,while freshwater fish have a higher percentage of MUFA,but there is no difference in the absolute content of SFA and MUFA.The PUFA composition also varies.The composition of PUFA also shows certain differences between the two types of fish.In freshwater fish,the contents of linoleic acid and alpha-linolenic acid are relatively high,whereas in saltwater fish,the contents of EPA and DHA are higher.In freshwater fish,the PUFA primarily exists in the n-6 form,while in saltwater fish,the PUFA is mainly in the n-3 form.

关 键 词：脂肪 脂肪酸 淡水鱼 海水鱼 

分 类 号：TS201.4[轻工技术与工程—食品科学] R151.3[轻工技术与工程—食品科学与工程]