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鳗鱼油的脂肪酸组成分析
Analysis of fatty acid composition of Eel oil
【摘要】 鳗鱼加工下脚料(头、骨等)所得鱼油经甲酯化处理后,用GC和GC-MS进行了脂肪酸的组成分析,共签定出27个组分,它们占色谱峰总面积的97.9%。其主组分为油酸、棕榈酸、棕榈油酸,并含有廿碳五烯酸、廿二碳六烯酸,与鳗鱼肉中油的化学组成类似,具有开发利用的价值。
【Abstract】 Eel oil obtained from waste in processing Eel was esterified by methyl alcohol, thenthe fatty acid composition of the Eel oil was analysed by means of GC and GC-MS. Wehave detected 27 constituents which make up 97. 9 percent of total peak area. The highcontent constituents are octadec-qc-enoic acid, hexadecanoic acid and hexadecenoic acid,EPA and DHA are contained in this oil, which corresponds to flesh Eel oil.
- 【文献出处】 广州化学 ,GUANGZHOU CHEMISTRY , 编辑部邮箱 ,1997年01期
- 【分类号】O629
- 【被引频次】7
- 【下载频次】110