论文部分内容阅读
通过测定乳化鱼油中不饱和脂肪酸含量和化学发光强度，研究了在５０℃乳化鱼油中，低分子甲壳胺（ＬＭＣＨＳ）和低分子羧甲基甲壳胺硫酸酯（ＣＣＳ）对不饱和脂肪酸氧化的保护作用。测定结果，第６ｄ ＣＣＳ对Ｃ２２：５、Ｃ２２：６氧化抑制率达９６．０３％ 、９２．５０％ ，在第２０ｄ ＬＭＣＨＳ对不饱和脂肪酸Ｃ１６：１、Ｃ１８：１氧化抑制率为６１．０６％ 、６０．０９％ ，对Ｃ１８：３、Ｃ２０：５和Ｃ２２：６氧化抑制率分别为５０．３６％ 、４７．５７％ 、４３．７０％ 。研究表明：ＬＭＣＨＳ和ＣＣＳ对不饱脂肪酸都具有很好的保护作用，效果优于维生素Ｅ。
The effects of low molecular weight chitosan (LMCHS) and low molecular weight carboxymethyl chitosan sulfate (CCS) on the oxidation of unsaturated fatty acids were studied in the emulsified fish oil at 50 ℃ by measuring the content of unsaturated fatty acids and the chemiluminescence intensity in emulsified fish oil. effect. On the 6th day, the oxidation inhibition rates of C22: 5 and C22: 6 by CCS were 96.03% and 92.50% on the 6th day. The inhibition rates of C16: 1 and C18: 1 oxidation of unsaturated fatty acids were 61.06 %, 60.09%. The inhibition rates of C18: 3, C20: 5 and C22: 6 were 50.36%, 47.57%, 43.70% respectively. The results show that: LMCHS and CCS have good protective effect on unsaturated fatty acids, the effect is better than vitamin E.