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題 名 | 臺灣常見食用魚類之脂質、脂肪酸組成及膽固醇含量調查=Total Lipids, Fatty Acid Composition and Cholesterol Content of Fifteen Fish Species Common in Taiwan |
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作 者 | 趙蓓敏; 鄧樹玫; | 書刊名 | 中華民國營養學會雜誌 |
卷 期 | 21:2 1996.05[民85.05] |
頁 次 | 頁147-159 |
分類號 | 411.38 |
關鍵詞 | 魚; 脂肪; 膽固醇; 脂肪酸組成; N-3系列脂肪酸; 二十碳五烯酸; 二十二碳六烯酸; Fish; Lipid; Cholesterol; Fatty acid composition; N-3 PUFA; EPA; DHA; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究目的在調查幾種國內常見食用魚類,魚肉中之脂肪含量、脂肪酸組成及膽固醇含量。採樣時間為82年11-12月,樣品包括淡水魚:吳郭魚、鯉魚、白鰱,淡水養殖魚:虱目魚、烏魚,鹹水養殖魚:七星鱸、石斑,海水魚:秋刀魚、�等J魚、土魠、白帶魚、白鯧、格陵蘭比目魚(俗稱之鰻魚)、油魚、旗魚共十五種。分析結果顯示大部份魚肉中飽和脂肪酸(SFA)佔總脂肪酸的18-41,單元不飽和脂肪酸(MUFA)佔18-50,多元不飽和脂肪酸(PUFA)佔24-44。淡水魚與海水魚最大差別是淡水魚主要PUFA為n-6系列,海水魚為n-3系列;淡水魚之n-3/n-6比為0.56,海水魚為4.66。估計每100克魚肉所提供n-3PUFA瘦脂魚(fat<2)平均可提供350mg,低脂魚(fat=2-4) 600mg,中脂魚(fat=4-8) 900mg,高脂魚(fat>8)2300mg,總脂肪含量是決定n-3 PUFA含量之主要因素。分析樣本之脂肪含量差異相當大(1.0-18g/100g),而不論脂肪高低,每100克魚肉膽固醇維持在30-80mg間,膽固醇/飽和脂肪指標約在2-8之間。 |
英文摘要 | The objective of this study was to collect data about the total lipids, cholesterol content and fatty acid composition of fifteen species of fishes common inTaiwan. Samples, obtained from November to December 1993, included tilapia,carp, silver carp, milkfish, sea perch, black spotted grouper, Pacific saury, mullet,larval fish, barred Spanish mackerel, ribbon fish, white pomfret, escolar, Greenland halibut and blue marlin. The distribution of saturated (SFA), monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA) were 18-41, 18-50 and 2444. The distinction between fresh water fish oils and marine fish oils was thatthe major PUFA in the former is n-6 system, but in the later is n-3 system.The n-3/n-6 ratio was 0.56 for fresh water fish oils, and 4.66 for marine fish oils.All fish can be grouped into four categories according to the lipid content: lean( <: 2), low fat (2-4), medium fat (4-8) and high fat ( > 8). It was estimated that these could contribute respectively about 350, 600, 900, 2300 mg of n3 PUFA per lOOg. The total lipid content decided the contribution of n-3 PUFA.The variation in the fat content was found to be large between species, but thecholesterol content was kept between 30-80 mg/100 g. Cholesterol/saturated-fatindex (CSI) of all fish was between 2 and 8. |
本系統中英文摘要資訊取自各篇刊載內容。