【作者】 韩迎雪； 林婉玲； 杨少玲； 李来好； 黄卉； 杨贤庆； 王锦旭； 吴燕燕； 翟红蕾； 郝淑贤；

【Author】 HAN Yingxue;LIN Wanling;YANG Shaoling;LI Laihao;HUANG Hui;YANG Xianqing;WANG Jinxu;WU Yanyan;ZHAI Honglei;HAO Shuxian;Key Lab of Aquatie Product Processing, Ministry of Agriculture, National Research and Development Center for Aquatic Product Processing , South China Fisheries Research Institute, Chinese Academy of Fishery Sciences ,South China Sea Fisheries Research Institute, Chinese Academy of Fishery Science;

【机构】 中国水产科学研究院南海水产研究所国家水产品加工技术研发中心农业部水产品加工重点实验室广东省渔业生态环境重点实验室； 上海海洋大学食品学院；

【摘要】 为比较鲶形目淡水鱼肌肉中脂肪酸的差异,本文采用氯仿-甲醇(体积比=2∶1)法提取4种淡水鱼背部肌肉的粗脂肪,运用气相色谱-质谱联用方法,分析了4种鲶形目淡水鱼脂肪酸的组成。结果表明,4种鲶形目淡水鱼肌肉粗脂肪含量在62.37～105.61g/kg;4种鲶形目淡水鱼共检出18种脂肪酸,其中7种饱和脂肪酸(SFA),3种单不饱和脂肪酸(MUFA)和8种多不饱和脂肪酸(PUFA)。SFA含量范围为26.56～31.38%,MUFA含量在27.56～48.59%之间,PUFA含量范围为25.01～41.06%。4种鲶形目淡水鱼肌肉中共有脂肪酸分别为:C14:0、C16:0、C18:0、C16:1、C18:1、C18:2、C20:4、C20:5(EPA)和C22:6(DHA),其中C16:0和C18:1含量普遍较高,部分脂肪酸含量因鱼种不同存在显著性差异。不同鱼种的粗脂肪中EPA和DHA总含量有所差异,在4种鱼中差异显著。更多还原

【Abstract】 In order to compare the differences of fatty acids in siluriforme freshwater fish muscle, chloroform-methanol(volume ratio = 2:1) method was used to extract the crude fat from the back muscles of four species of freshwater fish. The composition of fatty acids in four siluriforme freshwater fish was analyzed by gas chromatography-mass spectrometry. The results showed that the content of crude fat in four siluriforme freshwater fish muscle ranged from 62.37 g/kg to 105.61 g/kg; A total of 18 fatty acids were detected in four siluriforme freshwater fish, including 7 saturated fatty acids(SFA), 3 monounsaturated fatty acids(MUFA) and 8 polyunsaturated fatty acids(PUFA). The contents of SFA ranged from 26.56 to 31.38%, MUFA ranged from 27.56 to 48.59%, and PUFA ranged from 25.01 to 41.06%. The same fatty acids in four siluriforme freshwater fish muscle were C14:0, C16:0, C18:0, C16:1, C18:1, C18:2, C20:4, C20:5(EPA) and C22:6(DHA), respectively. The contents of C16:0 and C18:1 were generally higher, and some fatty acids were significantly different from fish species. The total contents of EPA and DHA in the crude fat of different fish species were different, and the difference was significant among the 4 kinds of fish.更多还原