论文部分内容阅读
试验以饲用鱼油为材料,在干燥温度条件下,(105±2)℃加热处理鱼油6、24、36、48、60和84 h后用气相色谱法对其脂肪酸组成情况进行分析,并以未经加热的鱼油脂肪酸组成作为对照,研究烘干温度对饲用鱼油脂肪酸组成的影响。结果表明:105℃下,鱼油中的豆蔻酸、棕榈酸、硬脂酸、棕榈油酸、油酸、亚油酸、二十碳五烯酸(EPA)和二十二碳六烯酸(DHA)的含量随时间发生变化。EPA和DHA的含量明显减少,分别从10.48%和15.26%下降到2.5%和2.52%。
In the experiment, fish oil was used as raw material to analyze the fatty acid composition of fish oil by heat-treated fish oil at the temperature of (105 ± 2) ℃ for 6, 24, 36, 48, 60, Unheated fish oil fatty acid composition as a control to study the drying temperature on the fatty acid composition of feed fish oil. The results showed that myristic acid, palmitic acid, stearic acid, palmitoleic acid, oleic acid, linoleic acid, eicosapentaenoic acid (EPA) and docosahexaenoic acid ) Content changes over time. The contents of EPA and DHA decreased significantly from 10.48% and 15.26% to 2.5% and 2.52% respectively.