摘要
鳗鱼加工下脚料（头、骨等）所得鱼油经甲酯化处理后，用GC和GC-MS进行了脂肪酸的组成分析，共签定出27个组分，它们占色谱峰总面积的97．9％。其主组分为油酸、棕榈酸、棕榈油酸，并含有廿碳五烯酸、廿二碳六烯酸，与鳗鱼肉中油的化学组成类似，具有开发利用的价值。
Eel oil obtained from waste in processing Eel was esterified by methyl alcohol, thenthe fatty acid composition of the Eel oil was analysed by means of GC and GC-MS. Wehave detected 27 constituents which make up 97. 9 percent of total peak area. The highcontent constituents are octadec-qc-enoic acid, hexadecanoic acid and hexadecenoic acid,EPA and DHA are contained in this oil, which corresponds to flesh Eel oil.
出处
《广州化学》
CAS
1997年第1期35-38,共4页
Guangzhou Chemistry
