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題名 | 阿根廷魷魚肝臟油之安定性與其EPA及DHA之探討 |
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作者姓名(中文) | 彭清勇; 孫寶年; 吳淳美; | 書刊名 | 食品科學 |
卷期 | 22:4 1995.08[民84.08] |
頁次 | 頁345-354 |
分類號 | 466.182 |
關鍵詞 | 魷魚肝臟油; 安定性; 區分; 二十碳五烯酸; 二十二碳六烯酸; Squid liver oil; Stability; Fractionation; EPA; DHA; |
語文 | 中文(Chinese) |
中文摘要 | 阿根廷魷魚肝臟之一般組成,水分為48.51%,粗脂肪為41.00%,粗蛋白為7.69%及灰分為1.18%。肝臟油脂之主要脂肪酸包括C16:0、C18:0、C20:1、C20:0 及 C22:6。高度不飽和脂肪酸 EPA (C20:5) 及 DHA (C22:6) 含量超過脂肪酸總量之30%。肝臟油脂密封於玻璃瓶並置於45℃不照光下儲藏13週期間,主要脂肪酸量在初期下降後即趨於平穩,過氧化價及黏度均隨著儲藏時間之延長而上升,酸價及色澤則無明顯變化;而生育醇(α-to-copherol)含量亦隨著儲藏時間之延長而下降。抗氧化劑添加及不接觸空氣於油脂氧化誘導期時,較無顯著效果,而隨著儲藏時間之延長,BHT的抗氧化性,即有明顯差異。 魷魚臟肝油之脂肪酸乙酯利用短徑蒸餾區分,在真空度為1×10-2 mbar、加熱溫度170℃及轉速為2轉/秒之條件下,其EPA/乙酯及 DHA 乙酷含量比率可提高至 68.73%。 |
英文摘要 | The squid (Illex argentinus) liver is composed of 48.15% moisture, 7.69% crude protein, 41.00% crude lipid, and 1.18% ash. Squid liver oil is characterized by high polyenoic acids content, and the major fatty acids are: C16:0, C18:1, C20:1, C20:5, and C22:6. Squid liver oil was stored in 250ml flasks in the dark at 45℃ for up to 13 weeks. The composition fatty acids inclucing C16:0, C18:1, C20:1, C20:5 and C22:6 decreased noticeably with storage time within the first 4 weeks, and changed insignificantly after weeks. The peroxide value (POV) and viscosity of squid liver oil increased with increasing storage time. The acid value (AV) and color of squid liver oil didn't change significantly during storage. The addition of antioxi,dant (BAT) to squid liver oil and the unexposure of oil to air did not inhibit oxidation noticeably, but affected noticealy with increasing storag time. The naturally occurring α-tocopherol in squid liver oil decreased with storage time and inversely correlated with the changes of peroxide value. Fractionation of the ethylesters of squid liver oil to get EPA and DHA was done by short-path distillation at a pressure around 1 ×l0-2 mbar, temperature approx. 170℃, wiper speed 2 turn/sec, and sample feeding flow rate 0.05 ml/sec. The contents of EPA and DHA were concentrated to 68% in the esterfied fatty acid form. |
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