人乳替代脂鲳鱼油和巴沙鱼油的脂肪酸、甘油三酯 组成及含量分析

为寻找与中国人乳脂脂质组成高相似的天然人乳替代脂，分析比较了3种鱼油(金鲳鱼油、银鲳鱼油和巴沙鱼油)的总脂肪酸、sn-2位脂肪酸、甘油三酯组成和含量。结果表明：金鲳鱼油中棕榈酸、油酸和亚油酸含量分别为24.93%、25.61%和26.52%,其中sn-2位棕榈酸的含量为39.71%,占总棕榈酸比例为53.10%;在3种鱼油中，金鲳鱼油总脂肪酸组成最接近中国人乳脂；甘油三酯组成分析结果证实，金鲳鱼油中富含1-油酸-2-棕榈酸-3-亚油酸甘油三酯(OPL,24.36%),其含量显著高于其他两种鱼油，且其1,3-二油酸-2-棕榈酸甘油三酯(OPO)的含量(16.79%)接近报道的中国人乳脂的平均含量(15.84%)。因此，金鲳鱼油是理想的中国婴儿配方奶粉专用油脂基料油，在人乳替代脂中具有良好的发展前景。     

微波辅助酶法提取青鱼内脏鱼油工艺优化及脂肪酸组成分析

以青鱼内脏为原料,采用微波辅助蛋白酶提取鱼油,研究酶的种类、酶添加量、酶解时间、酶解温度、微波功率、微波处理时间等因素对鱼油提取得率的影响。采用Box-Behnken响应曲面设计法,建立影响因素和鱼油得率之间的回归方程。结果表明:中性蛋白酶为最佳水解酶,微波功率400 W、酶加入量2%、酶解时间2.5 h、酶解温度45℃、微波处理时间15 min为鱼油最佳提取条件,在此条件下鱼油得率为26.26%±0.13%。使用气相色谱法对萃取的青鱼内脏鱼油脂肪酸组成进行定性和定量分析,结果显示饱和脂肪酸有3种,占总脂肪酸含量的22.39%,主要为棕榈酸和硬脂酸;单不饱和脂肪酸有3种,占总脂肪酸含量的40.42%,主要为油酸和棕榈油酸;多不饱和脂肪酸有8种,占总脂肪酸含量的37.19%,主要为亚油酸。     

海鳗肌肉脂肪酸组成及干燥对其影响

从海鳗肌肉所得鱼油经过甲酯化,用GC-MS进行了脂肪酸的组成分析,共鉴定出19种脂肪酸,其主要成分为棕榈酸,棕榈油酸,硬脂酸,油酸,花生四烯酸,二十二碳六烯酸(DHA)和二十碳五烯酸(EPA).同时通过GC来考察真空干燥和热风干燥对脂肪酸组成的变化,结果表明采用热风干燥优于真空干燥.经过真空干燥以后,多不饱和脂肪酸量减少,特别是DHA和EPA分别减少21.5%和18.6%,降低了海鳗制品的营养价值.     

牡丹种皮、种子及4种干果油脂的脂肪酸组成分析

目的明确牡丹种皮油的脂肪酸组成及相对含量,并与牡丹籽油和4种常见干果(核桃、巴旦木、杏仁、开心果)的脂肪酸组成进行比较,为牡丹种皮油的开发利用提供科学依据。方法采用索氏抽提法对4种干果中的脂肪进行提取,以硫酸-甲醇法对6种油脂样品甲酯化,采用GC-MS检测结合峰面积归一化法测定脂肪酸的组成及相对含量。结果牡丹种皮油与牡丹籽油中均含有棕榈酸、棕榈油酸、油酸、亚油酸、亚麻酸5种脂肪酸,其不饱和脂肪酸比例均超过90%,尤其是亚麻酸的含量分别高达51.1%和44.7%;而核桃中含有棕榈酸、油酸、亚油酸、亚麻酸4种脂肪酸,亚油酸是其主要成分;巴旦木、杏仁、开心果中主要含有棕榈酸、油酸、亚油酸3种脂肪酸,以单不饱和脂肪酸油酸含量最高。结论牡丹种皮油中含有大量多不饱和脂肪酸,其中亚麻酸的含量尤其突出,较牡丹籽油含量更高,是一种优质的保健食用油。     

超临界CO2 流体萃取法和溶剂法萃取米糠油脂肪酸成分研究

采用超临界CO2流体萃取法与溶剂法从米糠中萃取米糠油.用气相色谱-质谱联用技术对米糠油甲酯化产物进行分析,用面积归一化法测定其脂肪酸组分的相对含量.结果表明:超临界CO2流体萃取法共鉴定出19种成分,其中油酸、亚油酸和棕榈酸占总脂肪酸的90.14%;溶剂法共鉴定出15种成分,其中油酸、亚油酸和棕榈酸占总脂肪酸的85.29%.     

牡丹种皮、种子及几种干果油脂的脂肪酸组成分析

摘 要: 目的 明确牡丹种皮油的脂肪酸组成及相对含量,并与牡丹籽油和4种常见干果（核桃、巴旦木、杏仁、开心果）的脂肪酸组成进行比较,为牡丹种皮油的开发利用提供科学依据。方法 采用索氏抽提法对4种干果中的脂肪进行提取,以硫酸-甲醇法对6种油脂样品甲酯化,采用GC-MS检测结合峰面积归一化法测定脂肪酸的组成及相对含量。 结果 牡丹种皮油与牡丹籽油中均含有棕榈酸、棕榈油酸、油酸、亚油酸、亚麻酸5种脂肪酸,其不饱和脂肪酸比例均超过90%,尤其是亚麻酸的含量分别高达51.1%和44.7%;而核桃中含有棕榈酸、油酸、亚油酸、亚麻酸4种脂肪酸,亚油酸是其主要成分;而巴旦木、杏仁、开心果中主要含有棕榈酸、油酸、亚油酸3种脂肪酸,以单不饱和脂肪酸油酸含量最高。 结论牡丹种皮油中含有大量多不饱和脂肪酸,其中亚麻酸的含量尤其突出,较牡丹籽油含量更高,是一种优质的保健食用油。     

植物甾醇脂肪酸酯的抗氧化作用研究

通过检测50℃时鱼油体系中过氧化值的方法,研究植物甾醇脂肪酸酯的抗氧化能力。50℃时植物甾醇月桂酸酯、棕榈酸酯、油酸酯和共轭亚油酸酯在鱼油中的最佳抗氧化浓度为50μg／L。在此浓度下24h内抗氧化效果为：月桂酸酯〉油酸酯〉共轭亚油酸酯〉棕榈酸酯,且甾醇酯与VE有抗氧化协同作用,其效果为：VE＋月桂酸酯〉VE＋共轭亚油酸酯〉VE。因此,植物甾醇脂肪酸酯具有显著的抗氧化作用。     

驴肉脂肪和脂肪酸组成的分析与评价

本文分析驴肉的脂肪含量,并采用气相色谱法对驴肉的脂肪酸成分及含量进行测定.结果表明,驴肉中粗脂肪含量为5.02%,不饱和脂肪酸含量占脂肪酸含量的,55.8%,饱和脂肪酸占44.2%.脂肪酸中棕榈酸C16:0(55.2%)含量最高,其它由高到低依次为油酸(33.0%)、亚油酸(10.1%),棕榈油酸(8.1%)、硬脂酸(6.7%)、肉豆蔻酸(4.1%)、花生四烯酸(2.0%).驴肉中的脂肪酸能较好地满足人体的营养需求.     

中国沙棘果油和中亚沙棘果油的理化特性及活性成分分析

以中国沙棘果、中亚沙棘果为原料,采用溶剂法提取沙棘果油,对沙棘果油的理化特性及活性成分进行了测定分析,结合主成分分析法,对不同沙棘果油建立分类模型,并确定其差异组分。结果表明：中亚沙棘果的含油量高于中国沙棘果;中国沙棘果油和中亚沙棘果油中的总酚含量、总类胡萝卜素含量、过氧化值、碘值、皂化值、酸价和色泽存在显著差异;中国沙棘果油脂肪酸组成以棕榈酸、硬脂酸、油酸、亚油酸为主,中亚沙棘果油脂肪酸组成以棕榈酸、棕榈油酸、油酸、亚油酸和亚麻酸为主;沙棘果油中含量最高的植物甾醇是β-谷甾醇。研究表明,气质联用技术结合化学计量学能够直观地区分中国沙棘和中亚沙棘,可为沙棘分类、质量控制和溯源提供参考。     

云南紫仁核桃脂肪酸含量及营养评价

以云南泡核桃作对照,测定分析了28份云南紫仁核桃样品的脂肪酸组成成分,其脂肪酸组成及含量为棕榈酸3.70%~7.68%、棕榈油酸0.02%~0.48%、硬脂酸0~2.80%、油酸15.80%~43.16%、亚油酸44.67%~67.80%、亚麻酸4.10%~10.40%、花生酸0~0.29%、花生油酸0~0.22%。各脂肪酸含量的变异分析、相关性分析和主成分分析结果表明,花生酸变异最大,棕榈酸和亚油酸变异较小;脂肪酸各组成成分中油酸与亚油酸、亚麻酸有较大的负相关;前3个主成分累计贡献率达到75.028%,基本概况了全部8个脂肪酸组成成分的主要信息;对各紫仁核桃脂肪酸含量及营养特性进行了模糊综合评判,其中27份紫仁核桃的脂肪酸相对含量及营养价值均大于对照泡核桃。     

国产与进口鱼油品质分析比较

以国产及进口鱼油为研究对象,分别对其感官指标、理化指标、不良物质含量及脂肪酸组成进行分析比较。结果表明:国产鱼油鱼腥味明显重于进口鱼油,且分层明显;国产鱼油在酸值和过氧化值指标上也普遍高于进口鱼油,不良物质含量也高于进口鱼油,尤其在苯并芘及二噁英等指标上;脂肪酸组成中,国产鳀鱼油DHA含量大于EPA,而进口鳀鱼油EPA含量大于DHA,且国产鱼油多不饱和脂肪酸含量低于进口鱼油;国产金枪鱼油与进口金枪鱼油在理化指标和脂肪酸组成等方面差异不大。国产鱼油中,杂鱼油与金枪鱼油、鳀鱼油在感官指标、理化指标及不良物质含量方面差异不大,但在脂肪酸组成上差异显著,杂鱼油饱和脂肪酸含量明显高于其他两种鱼油,利用价值最低。     

Effects of dietary corn oil and fish oil concentrate on lipid composition of calf tissues

Lipid composition of calf blood plasma, liver platelets, muscle, heart, and brain was measured, as affected by high dietary intake of linoleic acid from corn oil or of polyunsaturated fatty acids from fish oil concentrate. Plasma total lipids, phosphatidylcholine, and cholesteryl esters were reduced by corn oil and fish oil concentrate. Dietary fatty acid composition had no influence on percentage distribution of the major phospholipid components of liver, heart, muscle, and brain, but did alter the polyunsaturated fatty acid composition of major phospholipids in plasma, liver, platelets, muscle, and heart. In general, high linoleic acid intake increased linoleic acid and decreased oleic, arachidonic, and linolenic acids in tissue phospholipids, and fish oil concentrate high in eicosapentaenoic and docosahexaenoic acids increased phospholipid concentrations of these fatty acids. The fatty acid composition of brain phosphatidylcholine and phosphatidyl-ethanolamine was relatively resistant to dietary lipid alterations. The fatty acid changes in tissue phospholipids that resulted from dietary lipid alterations may have important implications in eicosanoid metabolism, and in the structure and function of cell membranes.     

宝石鱼油的提取、精制及其脂肪酸组成的分析

本文以宝石鱼内脏为实验材料,对其鱼油的提取与精制工艺参数、理化特性及脂肪酸组成进行了系统的研究。结果表明:宝石鱼内脏粗鱼油的提取方法为隔水蒸煮法,在85℃时提取40min;鱼油精制的方法是在粗鱼油中加入约1.75%的碱液(浓度为5%的氢氧化钠)。用此方法制得的宝石鱼油为清亮、淡黄色液体,各项理化指标均符合鱼油标准。实验进一步对粗鱼油和精制鱼油的脂肪酸组成进行了分析。     

基于1,2-二氯乙烷体系的金枪鱼副产物中脂质提取与组学分析

为提高金枪鱼副产物的利用率,减少资源浪费,本试验基于1,2-二氯乙烷体系结合丙酮沉淀法,建立从金枪鱼副产物中同时提取脂质和鱼油的新方法。采用气相色谱法和液相色谱-质谱联用法分别对提取脂质中鱼油和磷脂进行脂质组学研究。通过调节溶剂体系得到1,2-二氯乙烷-甲醇的最佳体积比为1∶2。进一步优化提取条件,得到磷脂和鱼油的得率分别为0.944%和17.306%。利用气相色谱法分析甲酯化的鱼油中的脂肪酸甲酯成分,同时在负离子全扫描模式下利用液相色谱-质谱联用技术对磷脂分子进行分离鉴定和相对定量分析。结果显示:鱼油中主要含有DHA、棕榈酸、油酸、EPA等18种脂肪酸,其中多不饱和脂肪酸占36.678%。从磷脂样品中共检出16种磷脂酰胆碱,14种磷脂酰乙醇胺,11种磷脂酰肌醇和12种磷脂酰丝氨酸,同时,结果显示所有磷脂分子种中包含ω-3多不饱和脂肪酸链的磷脂所占比例较高。研究表明,基于1,2-二氯乙烷的提取方法可提取金枪鱼副产物中的磷脂和鱼油,相比传统方法更安全,更适用于食品加工业。     

Fractionation of fish oil with supercritical carbon dioxide

In order to verify the possibility of using supercritical CO₂ (SC-CO₂) to concentrate polyunsaturated ω−3 fatty acids in the form of natural fish oil, experimental phase equilibrium data were measured for a CO₂ – fish oil system. Phase equilibrium was measured at temperatures from 301 to 323 K and pressures from 7.8 to 29.4 MPa, using the dynamic method. The oil solubility and fatty acid composition of the extracts were measured and these data used to verify CO₂ selectivity. The best operational conditions to fractionate the oil were 7.8 MPa and 301.15 K, although in all the conditions analyzed, eicosapentaenoic acid (EPA) could not be fractionalized. The equilibrium for a mixture of 50% fish oil and 50% babassu (Attalea funifera) fat was measured in order to understand how the fatty acid composition influenced the fractionation. It was observed that the solubility of the mixture was an average of the individual solubility values, and the composition of the extracts could be calculated from the individual solubility of each component.     

Effects of Dietary Supplementation with Camelina Oil on Porcine Blood Lipids

ABSTRACT: The effects of dietary supplementation with camelina oil on porcine plasma fatty acid composition and on serum cholesterol/triglyceride concentrations were investigated and compared with the effects of fish oil. The diets consisted of a control diet and diets supplemented with 5% camelina oil, 10% camelina oil and 5% fish oil. The camelina and fish-oil diets increased plasma ω3 fatty acids and reduced plasma ω6 fatty acids. Plasma eicosapentaenoic acid (C20:5ω3, EPA) was increased more by the fish oils diet than the camelina-oil diets. Serum triglyceride levels were reduced by the camelina-oil diets.     

The impact of dietary oil source and frozen storage on the physical,chemical and sensorial quality of fillets from market-size red hybrid tilapia, Oreochromis sp.

Red hybrid tilapia (Oreochromis sp.) were fed one of four diets containing either fish oil, crude palm oil, palm fatty acid distillates or refined palm olein as the only added oil. Post-harvest fillet quality was then evaluated at 1, 10 and 30 weeks of frozen storage. Dietary oil source did not significantly (p > 0.05) influence the liquid holding capacity and texture of fillets but both these parameters were increased by frozen storage. Fillets from fish fed palm oil-based diets exhibited significantly higher oxidative stability during frozen storage, compared to fish fed the fish oil diet. Dietary oil source and frozen storage had little impact on sensory attributes. Unlike fillet proximate composition, fillet fatty acid composition was significantly affected by both diet and frozen storage. Total n-3 polyunsaturated fatty acids decreased significantly in the fillet lipids of all fish after 30 weeks of frozen storage.     

鲤鱼油中脂肪酸的GC/MS(气相色谱-质谱)分析

采用超声波提取方法从淡水鱼鲤鱼的鱼肉中提取鱼油，经皂化后采用四甲基氢氧化胺法对其脂肪改进行酯化，并通过GC／MS联用机对鲤鱼油中的脂肪酸进行了分离和鉴定，共鉴定出20种化合物。