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用超临界流体萃取 (SFE)及GC MS分析了新冷冻干燥及保存 1 5d ,30d ,45d ,60d ,75d ,90d后的鲜牡蛎粉中的 2 3种脂肪酸组分的质量分数。发现在存放过程中牡蛎脂肪酸的稳定性与其不饱和度有关 ;不饱和度越高 ,脂肪酸越易被氧化 ,其中多不饱和脂肪酸的氧化是逐渐进行的 ,没有特定的稳定期。放置 90d后 ,牡蛎脂肪酸中脑黄金EPA的质量分数由原来的 1 6 94%降至 5 43% ,DHA由 9 2 5%降至 2 86%。
The content of 23 kinds of fatty acids in the fresh oyster meal after freeze-drying and storage for 15d, 30d, 45d, 60d, 75d and 90d were analyzed by supercritical fluid extraction (SFE) and GC-MS. It was found that the stability of oyster fatty acids was related to their degree of unsaturation during storage. The higher the degree of unsaturation, the more susceptible the fatty acids were to be oxidized, of which the polyunsaturated fatty acids were gradually oxidized without any specific stabilization period. After 90 days of storage, the content of EPA in the brain of oyster fatty acid decreased from 146% to 533%, while the DHA decreased from 92.5% to 286%.