摘要
对日本鳗鲡 (Anguillajaponica)、欧洲鳗鲡 (Anguillaanguilla)及其制品烤鳗进行胆固醇、脂肪含量和脂肪酸组成分析。结果表明 ,鳗鲡的胆固醇含量与其他鱼类接近 ,日本鳗鲡和欧洲鳗鲡及其烤鳗制品的胆固醇质量比分别为 0 .85 2、0 .832mg/ g和 1.15、1.12mg/ g。鳗鲡各食用部位中除腹部的胆固醇较高外 ,其他部位没有明显差异。鳗鲡的脂肪质量分数 16 %～ 2 4 % ,日本鳗鲡和欧洲鳗鲡高度不饱和脂肪酸质量分数分别为 18.9%和 19.0 % ,EPA +DHA质量比分别达 2 2 .6 6mg/ g和 2 9.2 7mg/ g。
Individual Anguilldae anguilla, A. japonica and their roast products were analyzed. The contents of cholesterol in the Anguilla are roughly the same as those of other fishes. The contents of cholesterol in A. japonica,A.anguilla, roast A. japonica and roast A. anguilla are 0.852, 0.832, 1.15 and 1.12 mg/g, respectively. The content of cholesterol has no significant difference among the examined parts of Anguilla, such as the fore, the back, the abdomen, the tail and the skin, except the abdomen which contains high levels of lipid and cholesterol. The content of lipids in Anguilla is 16%-24%. The highunsaturated fatty acids account for respectively 18.9% and 19.0% of the total fat in A. japonica and A. anguilla. The total contents of EPA and DHA are 22.66 and 29.27 mg/g in A.japonica and A.anguilla, respectively.
出处
《中国水产科学》
CAS
CSCD
北大核心
2002年第4期382-384,共3页
Journal of Fishery Sciences of China
关键词
鳗鲡
脂肪酸
胆固醇
含量
Anguilla
cholesterol
fatty acids
