摘要
为了解鳡鱼油的应用价值,采用重量法分析鱼背、鱼腹、鱼骨及内脏的脂肪含量,气相色谱法分析脂肪酸组成。结果表明,同一鳡鱼的不同部位及不同大小鳡鱼的同一部位,脂肪含量均有极显著差异(P<0.01),脂肪含量随着鳡鱼体质量增加而显著升高,9.6～11.1kg的鳡鱼内脏脂肪含量达到(68.38±2.12)%。在鳡鱼脂肪中,饱和脂肪酸含量为29.05%～30.74%,以C16:0含量最高;不饱和脂肪酸含量为69.25%～70.94%,以C18:1ω9含量最高;多不饱和脂肪酸含量为20.84%～29.37%,其中C20:5ω3与C22:6ω3含量分别为1.78%～2.69%、3.06%～4.78%;ω3/ω6脂肪酸比值为0.79～1.64。与鲤鱼、鲢鱼、草鱼、大豆油和猪油比较,鳡鱼油具有独特的脂肪酸组成。
The lipid content of the back,belly,bone and viscera of yellowcheek carp（Elopichthys bambusa） was analyzed by gravimetric method,and the fatty acid composition was tested by gas chromatography.The results showed that there were significant（P ＆lt; 0.01） differences among different parts of fish and the same parts from fish of different weights.The lipid content increased with the size of fish body,and 9.6–11.1 kg of E.bambusa showed a lipid content of（68.38 ± 2.12）% in the viscera.In the fatty acids of E.bambusa,saturated fatty acid（SFA） content was 29.05%–30.74% and C16：0was the highest among the SFAs;unsaturated fatty acid（USFA） content was 69.25%–70.94% and C18：1ω9was the most abundant USFA;polyunsaturated fatty acid（PUFA） content was 20.84%–29.37%,C20：5ω3 and C22：6ω3 content was 1.78%–2.69%,3.06%–4.78% respectively;the ratio of ω3/ ω6 fatty acid was between 0.79 and 1.64.The fish oil of E.bambusa had unique fatty acid composition compared with Cyprinus carpio,Hypephthalmichtys molitri,Ctenopharyngodon idellu,soy oil and lard oil.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第14期255-258,共4页
Food Science
基金
湖南省自然科学联合基金项目(13JJ9007)
"十二五"国家科技支撑计划项目(2012BAD34B08)
湖南省重大专项(2011FJ1002)
长沙市科技局项目(K1203013-21)
关键词
鳡鱼
脂肪
脂肪酸
Elopicthys banbusa
lipid
fatty acid
