草鱼脆化过程中鱼油脂肪酸组成变化
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- 英文论文题名：Changes of fatty acid composition in fish oil of of grass carp during crisping process
- 论文作者：冯静 ; 林婉玲 ; 李来好 ; 杨贤庆 ; 王锦旭 ; 黄卉 ; 胡晓 ; 郝淑贤 ; 吴燕燕
- 英文论文作者：FENG Jing ; LIN Wanling ; LI Laihao ; YANG Xianqing ; WANG Jinxu ; HUANG Hui ; HU Xiao ; HAO Shuxian ; WU Yanyan ; Key Laboratory of Aquatic Product Processing ; Ministry of Agriculture ; National R&D Center for Aquatic Product Processing ; South China Sea Fisheries Research Institute ; Chinese Academy of Fishery Sciences ; College of Food Science and Technology ; Shanghai Ocean University
- 年：2016
- 作者机构：中国水产科学研究院南海水产研究所农业部水产品加工重点实验室国家水产品加工技术研发中心;上海海洋大学食品学院;
- 论文关键词：脆肉鲩 ; 鱼油 ; 脂肪酸 ; 草鱼
- 英文论文关键词：crisp grass carp ; fish oil ; fatty acid ; grass carp
- 会议召开时间：2016-11-02
- 会议录名称：2016年中国水产学会学术年会论文摘要集
- 语种：中文
- 分类号：TS254.4
- 学会代码：OGSB
- 会议名称：2016年中国水产学会学术年会
- 会议地点：中国四川成都
- 主办单位：中国水产学会、四川省水产学会
- 学会名称：中国水产学会
- 页数：1
- 文件大小：535k
- 原文格式：D
- 会议级别：全国
摘要
以不同脆化期的草鱼腹内脂肪为原料,采用气相-色谱质谱(GC-MS)联用技术,研究草鱼脆化过程中鱼油脂肪酸组成变化。结果显示,不同脆化期的鱼油中共检出19种脂肪酸,其中饱和脂肪酸(SFA)7种,单不饱和脂肪酸(MUFA)2种,多不饱和脂肪酸(PUFA)10种。随着脆化时间的延长,MUFA含量显著增加,PUFA、n-6 PUFA含量显著减少(p<0.05)。整个脆化过程中,SFA:MUFA:PUFA的比值近似于1:2:1,以普通草鱼最为接近。而n-3 PUFA在脆化20 d时开始减少(p>0.05),始终低于普通草鱼。n-6/n-3 PUFA的比值为3.36%±0.04%~4.10%±0.04%,脆化20 d时最高。研究表明,虽然脆化改变了鱼油脂肪酸的组成,但脆肉鲩鱼油仍具有较好的开发价值。
The changes of fatty acid composition in fish oil extracted from abdominal adipose tissue of grass carp during crisping process were analyzed by gas chromatography-mass spectrometry(GC-MS). The results showed that a total of 19 kinds of fatty acids, including 7saturated fatty acid(SFA), 2 monounsaturated fatty acid(MUFA) and 10 polyunsaturated fatty acid(PUFA) in fish oil were detected in different crisping periods. The contents of MUFA significantly increased whereas those of PUFA and n-6 PUFA significantly decreased(P<0.05)with the increase of crisping time. The fatty acid ratio of SFA∶MUFA∶PUFA was similar to 1:2:1and the closest in grass carp during whole crisping process. Moreover, the content of n-3 PUFA decreased(P > 0.05) at 20 d, and always lower than the common grass carp. The ratios of n-6PUFA to n-3 SFA ranged from(3.36±0.04) to(4.10±0.04) and the highest value at 20 d. The study indicated that the composition of fatty acid in fish oil were changed by crisping, the oil of crisp grass carp should be fully exploited.
The changes of fatty acid composition in fish oil extracted from abdominal adipose tissue of grass carp during crisping process were analyzed by gas chromatography-mass spectrometry(GC-MS). The results showed that a total of 19 kinds of fatty acids, including 7saturated fatty acid(SFA), 2 monounsaturated fatty acid(MUFA) and 10 polyunsaturated fatty acid(PUFA) in fish oil were detected in different crisping periods. The contents of MUFA significantly increased whereas those of PUFA and n-6 PUFA significantly decreased(P<0.05)with the increase of crisping time. The fatty acid ratio of SFA∶MUFA∶PUFA was similar to 1:2:1and the closest in grass carp during whole crisping process. Moreover, the content of n-3 PUFA decreased(P > 0.05) at 20 d, and always lower than the common grass carp. The ratios of n-6PUFA to n-3 SFA ranged from(3.36±0.04) to(4.10±0.04) and the highest value at 20 d. The study indicated that the composition of fatty acid in fish oil were changed by crisping, the oil of crisp grass carp should be fully exploited.
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