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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 ,有可能开发出一系列特殊的保健品
The fatty acid composition of roasted eel oil before and after deodorization was determined by GC-MS method, and its utilization value was evaluated. The experimental results showed that the content of unsaturated fatty acids in roasted eel oil accounted for 70% of the total fatty acids after deodorization by steam distillation at high temperature and reduced pressure. The content of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) content of 4.01% and 7.73% respectively. Using the structural characteristics of roasted eel oil, it is possible to develop a series of special health products