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題名 | 阿根廷魷魚肝臟油在儲藏中揮發性化合物之變化= |
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作者 | 彭清勇; 孫寶年; 吳淳美; |
期刊 | 食品科學 |
出版日期 | 19950600 |
卷期 | 22:3 1995.06[民84.06] |
頁次 | 頁335-344 |
分類號 | 466.182 |
語文 | chi |
關鍵詞 | 魷魚肝臟油; 氧化; 揮發性化合物; Squid liver oil; Oxidation; Volatile compounds; |
中文摘要 | 阿根廷魷魚(Illex argentinus)肝臟油密封儲存於玻璃瓶中,在45℃不照光下儲藏13週,用Likens-Nickerson蒸氣蒸餾法溶劑萃取揮發性化合物,以GC及GC-MS作定性及定量分析,所鑑定之化合物共計51種,包括酮類5種、醇類8種、醛類17種、酯類2種、酸類4種、碳氫化合物13種及含氮化合物2種。揮發性化合物在儲藏期間的變化大,其中變化量在50%以上的化合物計有nonane、3-ethylcyclo-pent-2-en-1-one、n-hexanal、1-penten-3-ol、3-octanone、trans-2-cis-4-heptadienal、trans-2-trans-4-heptadienal、pentadecane及trans-2-trans-4-decadienal等,皆係脂肪酸裂解產生之化合物。 於儲藏期間所測定出含量較多的揮發性化合物為醛類及碳氫化合物類,而不飽和及飽和揮發性化合物含量亦隨著儲藏時間之延長而增加,並以不飽和揮發性化合物之增加明顯較多,尤其是trans-2-4-decadienal,而飽和揮發性化合物則以nonane的變化最大。未添加BHT組,總揮發性化合物的變化,由原先的48.14mg/kg至儲藏4週後增加為77.19mg/kg,至13週增加為132.14mg/kg;另一方面,添加BHT之實驗組,所鑑定出之揮發性化合物與未添加抗氧化劑者相同,總揮發性化合物含量的變化,由原先的48.14mg/kg至儲藏4週後增加為51.73mg/kg,至13週增加為104.27mg/kg,其含量均較不添加抗氧化劑來的低。且飽和及不飽和的總揮發性化合物含量的情形亦同。表示抗氧化劑BHT有抑制揮發性化合物產生之功能。 |
英文摘要 | Squid liver oil was stored in 250 ml flasks in the dark at 45℃ for up to 13 weeks. Volatile compounds of squid liver oil were isolated by simultaneous distillation and extraction with the Likens-Nickerson apparatus. Fifty-one components were identified by GC and GC-MS. The components identified included 5ketones, 8 alcohols, 17 aldehydes, 2esters, 4acids, 13 hydrocarbons and 2 micellaneous compounds. Among these compounds. Among these of squid liver oil. Nonane, 3-heptadienal, trans-2-trans-4-heptadienal, pentadecane and trans-2-trans-4-heptadienal, trans-2-trans-4-heptadienal, pentadecane and trans-2-trans-4-decadienal were the major components identified and were suggested to be the primary breakdown products of hydroperoxides of unsaturated fatty acids. Amount of volatile compounds at storage were aldehyde and hydrocarbons, but unsaturated and saturated of volatile compounds increased with storage volatile compounds. The trans-2-trans-4-decadienal had a greater effect on unsaturated volatile compounds; and nonane had a greater effect on saturated volatile compounds. Volatile compounds of squid liver oil did not add BHT during storage at 45℃ in the dark. There were changes of contents of total volatile compounds, from 48.14 mg/kg to 76.97 mg/kg with storage for 4 weeks, and to 131.17 mg/kg with storage for 13weeks. Also, volatile compounds of squid liver oil with BHT increased during storage at 45℃ in the dark. The results of the volatile compounds and non-antioxidant were the same. There were changes of 4 weeks, and to 104.27 mg/kg with storage for 13 weeks. Thus, the antioxidant contents were less than the non-antioxidant, but the contents were the same between the saturated and unsaturated volatile compounds. This showed that the antioxidant (BHT) had repressed the functions of volatile compounds. |
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