摘要
对国内外几种鱼油进行了脂肪酸成分的分析与比较,并对鱼油的氧化特性进行了评估。结果表明,鱼油脂肪酸随种类不同而有较大的差异。毛鳞鱼鱼油、鲱鱼鱼油、鲐鱼鱼油、步丁鱼鱼油PUFA(ω3)含量分别为11.3％、14.3％、21.0％和27.6％;SFA含量分别为17.52％、21.2％、24.12％和31.15％;MUFA含量分别为62.46％、52.9％、40.04％和26.26％。鳀鱼鱼油EPA+DHA总量在15％～35％,特别是国产鳀鱼油的DHA含量高于EPA,C_(20:1)、C_(22:1)含量较低,而南非、智利、加利福尼亚、秘鲁产的鳀鱼鱼油EPA含量高于DHA。鱼油的SFA随储存时间而增加,PUFA则相反,温度是影响鱼油氧化的重要因素。
In this paper,the fatty acid compositions of fish oils were analyzed and ox-idative property was evaluated. The result showed that the fatty acid composition varied greatly with fish. The content of PUFA(w3) of caplin oil,herring oil,mackeral oil menhaden oil was 11. 3%, 14. 3%, 21. 0%and 27. 6% respectively; the content of SFA was 17. 52%, 21.2%, 24. 12%and31. 15%; the content of MUFA was 62. 46%, 52. 9%, 40. 04%and 26. 26%. The content of EPA and DHA was about 15%-35%in anchovy oil,especially the DHA content (18- 44%)of anchovy oil in China was higher than EPAC13. 66%) and low content of C20,i and C22,1 But the DHA content of anchovy oil in South Africa,South Chile , North of Chile,Califor. US and Peru was lower than EPA. The content of SFA of fish oil increased with the storage and the content of PUFA in reverse. Temperature is an important factor affecting oxidation of fish oil.
出处
《中国海洋药物》
CAS
CSCD
1998年第3期27-30,共4页
Chinese Journal of Marine Drugs
