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題 名 | 提高精製魷魚內臟油中ω-3不飽和脂肪酸方法之研究=Enrichment of ω-3 Fatty Acid Content in Refined Squid Visceral Oil |
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作 者 | 鍾玉明; 李敏雄; | 書刊名 | 大仁學報 |
卷 期 | 19 2000.12[民89.12] |
頁 次 | 頁17-29 |
分類號 | 341.91 |
關鍵詞 | 魷魚內臟油; ω-3系不飽和脂肪酸; 提高; Squid visceral oil; ω-3 fatty acid; Enrichment; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究將精製魷魚內臟油所得之游離脂肪酸進行三段乾式溫度區分,可提高ω-3系不飽和脂肪酸EPA (Eicosapentanoic acid)及DHA (Docosahexanenoic acid)含量,分別由14.5%及16.6%增加至22.7%及25.9%。再者,若以脂解酶對精製魷魚內臟油進行水解,結果顯示,水解處理後之甘油酯部分(hydrolyzed glyceride)則可提高其ω-3系不飽和脂肪酸EPA及DHA含量,且經連續三次水解處理者,其EPA及DHA含量,分別由原來之14.8%及16.3%提高至22.6%及37.5%。將上述經水解處理之甘油酯和三段低溫區分之液態游離脂肪酸,再以同樣之脂解酶行酯化反應,結果可製得EPA及DHA分別為20.9%及24.7%之高EPA及DHA之甘油酯產品。EPA及DHA之相對含量總和,由原料油之31.1%提高至45.6%,增加了14.5%。 |
英文摘要 | The EPA and DHA contents in the free fatty acids from the refinement process were raised from 14.5% to 22.7% and from 16.6% to 25.9%, respectively, by three step dry fractionation. Furthermore, the refined squid visceral oil was subjected to treatment by enzymatic hydrolysis and esterification with lipase (Lipozyme) in this study, and the content ofω-3 fatty acid was significantly increased. After three subsequent hydrolysis, the EPA and DHA content in hydrolyzed glyceride increased from 14.8% to 22.6% and from 16.3% to 37.5%, respectively. Using lipase to esterify the glyceride fraction from the hydrolysis with the liquid fraction of free fatty acids from the three-step dry fractionation were accomplished. The final triglyceride products were obtained which containing EPA and DHA as high as 20.9% and 24.7%, respectively. The sum of EPA and DHA increased up to 45.6%, and the increament was 14.5% compared with the original oil. |
本系統中英文摘要資訊取自各篇刊載內容。