摘要
用 GC- MS法测定了烤鳗油脱腥前后的脂肪酸组成 ,并对其利用价值进行了评价。实验结果表明 ,经高温减压水蒸汽蒸馏脱腥处理后 ,烤鳗油中不饱和脂肪酸含量占其脂肪酸总量的 70 % ,二十碳五烯酸 (EPA)和二十二碳六烯酸 (DHA)含量分别达 4.0 1 %和 7.73%。利用烤鳗油的结构特点 。
The component of fatty acid in the oil of roast eel before and after deodoorization was determinated with GCMS, and its ultilization value was evaluated. It was shown that, the oil contained 70% unsaturated fatty acid in total fatty acid after deodrization with high temperature and vacuum steam distillation. The content of EPA and DHA amounted to 4.01% and 7.73%, respectively. The oil would be developed to a series of special health goods with its components.
出处
《分析科学学报》
CAS
CSCD
2000年第3期214-216,共3页
Journal of Analytical Science
基金
福建省教委资助项目
关键词
烤鳗油
脂肪酸组成
利用价值
GC-MS
Oil of roast eel
Component of fatty acid
Applicational value
