摘要
分析深圳周边海域常见水产品中EPA、DHA含量。将购买的22种海产品取可食部位,用有机溶剂提取脂肪,甲酯化后的脂肪酸用气相色谱分离分析。结果表明:EPA含量从沙尖鱼的4.38 mg/100 g到秋刀鱼的574 mg/100 g,DHA含量从红三鱼的4.05 mg/100 g到秋刀鱼的881 mg/100 g,EPA+DHA总含量从沙尖鱼的4.38 mg/100 g到秋刀鱼的1455 mg/100 g。不同海产品中EPA、DHA含量存在显著性差异。结论:海产品中EPA、DHA含量因种类不同而存在差异。黄花鱼、海鲈鱼、带鱼、金鲳鱼、秋刀鱼的EPA+DHA总含量较高,每日按推荐量食用,可满足人体对EPA+DHA的需求。
The current study aims to investigate the determination of eicosapentaenoic acid （EPA） and docosahexaenoic acid （DHA） from common seafood around the ocean in Shenzhen. The edible parts of twenty-lwo kinds of marine products were extracted with organic solvents and the extracted fatty acids were analyzed using gas chromatography alter esterification. As a result, the contents of EPA from kisu fish to mackerel pike varied from 4.38 mg/100g to 574 mg/100g. While the contents of DHA were obtained within the range of 4.05 mg/100g-881 mg/100g from golden thread fish to mackerel pike. The total contents of EPA and DHA, which represented kisu fish to mackerel pike, ranged from 4.38 mg/100g to 1455 mg/100g. These results demonstrated that the significant differences were presented at the contents of EPA and DHA in different marine products. In conclusion, the contents of EPA and DHA in marine products varied due to the differences of fish species. According to recommended daily consumption, yellow croaker, sea bass, hairtail, gold pomfret and mackerel pike that contained a higher content of EPA and DHA could basically meet the demand of EPA and DHA for the public.
出处
《广东化工》
CAS
2017年第8期55-57,共3页
Guangdong Chemical Industry
基金
深圳市技术攻关项目“营养配餐标准数据库与营养保持关键技术研发”(SGG20140519114050315)
