摘要
目的 : 通过测定回收的烤鳗油精制过程中脂肪酸组成的变化 ,对其营养价值进行评价。方法 : 采用 GC- MS法测定脂肪酸的组成。结果 : 1 80℃、0 .0 1 MPa下水蒸气蒸馏脱腥处理 ,可提高烤鳗油的纯度 ,对高不饱和脂肪酸含量影响不明显 ;1 0℃“冬化”处理后 ,可进一步提高其纯度和不饱和脂肪酸含量比例 ,有利于提高其营养价值 ;2 2 7℃减压处理 ,仍会显著降低其质量 ,尤其是严重地破坏其中的不饱和脂肪酸。结论 : 采用 1 80℃、0 .0 1 MPa脱腥处理后 ,再经“冬化”处理的精制工艺 ,有利于保持和改善鳗鱼油的营养价值 ,可以开发成一种有效的功能食品。
Objective: To determine the changes of fatty acids composition of eel oil after refining processes. Methods: The composition of fatty acids was determined by GC-MS. Results: The purity of eel oil was increased and the content of high-unsaturated fatty acids was not influenced after deodorization by water vapor distillation at 180 ℃ and 0.01 MPa. Its nutritive value was increased, while its purity and content of unsaturated fatty acids were further increased after winterization at 10 ℃. Its quality, especially unsaturated fatty acids, distinctly decreased after water vapor distillation at 227 ℃ and 0.01 MPa.Conclusion: The nutritive value of eel oil is increased after refining processes of water vapor distillation at 180 ℃ and 0.01 MPa, and winterization at 10 ℃.
出处
《营养学报》
CAS
CSCD
北大核心
2002年第1期82-84,共3页
Acta Nutrimenta Sinica
基金
福建省教委资助项目 ( No:JA980 90 )
