頁籤選單縮合
題 名 | 數種抗氧化劑對精製甲魚油和魷魚油氧化安定性之影響=Effects of Several Antioxidants on the Stability of Refined, Bleached and Deodorized Turtle and Squid Oils |
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作 者 | 林文中; 朱燕華; | 書刊名 | 中國農業化學會誌 |
卷 期 | 35:5 1997.10[民86.10] |
頁 次 | 頁552-560 |
分類號 | 466.182 |
關鍵詞 | 甲魚油; 魷魚油; 抗氧化劑; 抗壞血酸棕櫚酯; 兒茶素; 磷脂質; 生育醇; Antioxidant; Ascorbyl paimitate; Catechin; DHA; EPA; Phospholipid; Squid oil; Tocopherol; Turtle oil; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究為提升水產廢棄物回收產品的附加價值,試以魷魚及甲魚廢棄物作為原 料利用一系列可工業化的油脂精製程序萃取高價值之油品;此外亦尋找合適之天然抗氧化 劑以增加精製魚油的貯存安定性。不論是甲魚油或魷魚油經脫酸、脫色及脫臭的步驟後, 所得的精製魚油其品質皆有改善。在氧化安定性方面,本研究所使用的抗氧化劑種類為兒 茶素、磷脂質、生育醇及抗壞血酸棕櫚酯,將其單獨或混合添加於甲魚及魷魚各精製油品 中,測定其氧化誘導期之延長效應。其中,在甲魚油方面,未添加組為0.15小時,四種抗 氧化劑混合添加組(兒茶素3,000ppm、磷脂質1,000 ppm、生育醇1,500 ppm、抗壞血 酸棕櫚酯300 ppm)為5.45小時,氧化安定性延長為36倍;在魷魚油方面,未添加組的氧 化誘導期為0.45小時,而三種抗氧化劑混合添加組(兒茶素3,000 ppm 、磷脂質1, 000 ppm 、抗壞血酸棕櫚酯330 ppm)為2.85小時,氧化安定性延長為6倍。 |
英文摘要 | The quality of fish oils was improved by through a series of processes including neutralization, bleaching and deodorization. In this study, several natural antioxidants were found to improve in terms of storage the stability of RBD (refined, bleached and deodorized) fish oils. For RBD turtle oil, the shelf life of oil with the combined addition of catechin (3,000 ppm), phospholipid (1,000 ppm), tocopherol (1,500 ppm) and ascorbyl palmitate (300 ppm) (5.45 hr) was 36 times that of the control oil without any antioxidant (0.15 hr). For RBD squid oil, the shelf life of oil with the combined addition of catechin (3,000 ppm), phospholipid (1,000 ppm), and ascorbyl palmiate (300 ppm) (2.85 hr) was 6 times that of the control oil without any antioxidant (0.45 hr). |
本系統中英文摘要資訊取自各篇刊載內容。