卤虫卵化学成分de分离与分析  

The Isolation and Analysis of the Components of Brine Shrimp Egg

作　　者：陶海荣[1] 阮栋梁[1] 戴宇容[1] 李和[1] 

机构地区：[1]北京师范大学化学系,北京100875

出　　处：《水产科技情报》2004年第2期59-61,共3页Fisheries Science & Technology Information

摘　　要：本试验对卤虫卵的化学成分进行分离和分析。卤虫卵的含油量为 7.1% ,油中不皂化物的含量为4 .9% ,主要为胆甾醇。脂肪酸中含有较大量的油酸、棕榈酸、棕榈油酸、花生四烯酸和二十碳五烯酸。卤虫卵含蛋白质为 2 0 .9% ,还含有多种氨基酸。The article deals with isolating and analyzing the components of brine shrimp egg. The content of oil is 7.1% in the brine shrimp egg, and that of unsaponifiable matters is 4.9% in the isolated oil, mainly with cholesterol. There are lots of oleic acid, palmitic acid,palmitoleic acid,arachidonic acid and EPA in fatty acid. In brine shrimp egg, there are 20.9% of protein and various kinds of amino acids.

关 键 词：卤虫 卵 化学成分 分离 分析 氨基酸 薄板层析 气相色谱-质谱联用 

分 类 号：O658[理学—分析化学]