六种鱼鱼头磷脂的组成及脂质脂肪酸分析

为研究海水鱼和淡水鱼鱼头磷脂及脂质脂肪酸组成的差异,以海水鱼(马鲛鱼、巴浪鱼、金鲳鱼)和淡水鱼(罗非鱼、鲫鱼、鲢鱼)鱼头为研究对象,利用Floch法提取6种鱼鱼头总脂;硅胶柱层析法将总脂分离收集中性脂、糖脂和磷脂;薄层层析(thin layer chromatography,TLC)分析比较6种鱼鱼头磷脂种类的分布、组成;气相色谱(Gas chromatography,GC)分析6种鱼鱼头脂质的脂肪酸组成。结果表明,6种鱼鱼头中提取率最高的脂质类型为中性脂,占总脂的48.98%~77.84%,其次为磷脂,占总脂的5.93%~22.86%,糖脂提取率最低,占总脂的3.67%~15.91%。鱼头磷脂中共检出4种磷脂组分,分别为磷脂酰乙醇胺(Phosphatidylethanolamine,PE)、磷脂酰胆碱(Phosphatidylcholine,PC)、鞘磷脂(Sphingomyelin,SM)、溶血磷脂酰胆碱(Lysophosphatidylcholine,LPC),其中PC明显高于其他磷脂组分。脂质中均含有较高含量的多不饱和脂肪酸(Poly-unsaturated fatty acid,PUFA),其中以二十二碳六烯酸(docosahexaenoic acid,DHA)为主,且均含有二十碳五烯酸(eicosapntemacnioc acid,EPA),海水鱼和淡水鱼鱼头磷脂中DHA和EPA占总脂肪酸的比例最高,分别为18.39%~21.43%和5.61%~10.38%,且海水鱼鱼头中以DHA和EPA为主的PUFA含量高于淡水鱼鱼头。因此,海水鱼鱼头是提取n-3多不饱和脂肪酸的潜在资源,尤其是制备n-3多不饱和脂肪酸型磷脂的良好来源。     

NMR结合GC-MS技术分析鱿鱼肝脏油脂及其脂肪酸组成

利用NMR结合GC-MS技术对鱿鱼肝脏油脂及其脂肪酸组成分析。~1H NMR结果表明,鱿鱼肝脏总脂脂肪酸中,多不饱和脂肪酸与饱和脂肪酸的含量比约为7:5,n-3型多不饱和脂肪酸占脂肪酸总量的35%;~(13)C NMR结果表明,鱿鱼肝脏总脂以甘油三酯(71.87%)为主,其次是游离脂肪酸(20.98%)和磷脂(5.29%),胆固醇(1.13%)和胆固醇酯(0.73%)含量较低,鱿鱼肝油中的DHA和EPA主要以游离形式存在,分别占DHA总量和EPA总量的61.24%和63.11%;GC-MS结果显示,鱿鱼肝脏总脂脂肪酸主要为C16:0、C18:1、C20:1、EPA和DHA,多不饱和脂肪酸的含量高达38.80%,且EPA和DHA占脂肪酸总量的31.50%,表明鱿鱼肝脏具有较高的营养价值及开发前景。     

NMR结合GC-MS技术分析鱿鱼肝脏油脂及其脂肪酸组成

利用NMR结合GC/MS技术对鱿鱼肝脏油脂及其脂肪酸组成进行分析。₁NMR结果表明,鱿鱼肝脏总脂脂肪酸中,多不饱和脂肪酸与饱和脂肪酸的含量比约为7:5,n-3型多不饱和脂肪酸占脂肪酸总量的35%;₁₃C NMR结果表明,鱿鱼肝脏总脂以甘油三酯(71.87%)为主,其次是游离脂肪酸(20.98%)和磷脂(5.29%),胆固醇(1.13%)和胆固醇酯(0.73%)含量较低,鱿鱼肝油中的DHA和EPA主要以游离形式存在,分别占DHA总量和EPA总量的61.24%和63.11%;GC/MS结果显示,鱿鱼肝脏总脂脂肪酸主要为C16:0、C18:1、C20:1、EPA和DHA,多不饱和脂肪酸的含量高达38.80%,且EPA和DHA占脂肪酸总量的31.50%,表明鱿鱼肝脏具有较高的营养价值及开发前景。     

GC/MS分析俄罗斯鲟鱼不同部位脂肪酸组成

通过Folch法提取俄罗斯鲟鱼不同部位总脂,采用GC/MS法对其脂肪酸组成进行分析。通过质谱数据库检索和标准品对照鉴定脂肪酸组成。研究表明,鱼肉、鱼卵、鱼皮、鱼腹中脂肪酸种类及含量类似,多不饱和脂肪酸含量均大于40%,其次为单不饱和脂肪酸(30%左右)和饱和脂肪酸(17%左右),多不饱和脂肪酸以9,12-十八碳二烯酸和DHA为主。鱼肉中总脂含量12.83%,其中,多不饱和脂肪酸为42.37%,EPA+DHA为17.25%;鱼卵总脂含量为14.46%,其中n-3脂肪酸为22.10%;鱼皮含有较高含量的n-6脂肪酸(19.43%);鱼腹总脂含量14.45%,含有较高含量的多不饱和脂肪酸(42.66%)和单不饱和脂肪酸(34.07%),EPA+DHA为17.38%;鱼鳔中未检测到n-3和n-6脂肪酸;鱼肝总脂含量为55.92%,单不饱和脂肪酸含量尤为突出,高达55.81%,以9-十八碳烯酸(49.82%)为主,饱和脂肪酸含量仅为17.24%;椎骨中总脂仅为0.09%。     

小龙虾各部位磷脂分布、种类及其脂肪酸组成特性分析

利用Bligh-Dyer法提取小龙虾(Procambarus clarkii)头胸部、虾螯、虾尾壳和虾尾肉中的总脂,利用硅胶柱层析分析比较各部位总脂中糖脂、中性脂和磷脂的含量,利用薄层层析(Thin layer chromatography,TLC)分析比较磷脂种类的分布、组成及含量,利用气相色谱-质谱(Gas chromatography-mass spectrometry,GC-MS)分析小龙虾各部位磷脂的脂肪酸组成并与总脂、中性脂和糖脂进行比较。结果表明:小龙虾头胸部的总脂含量最高(2.61%),其脂质种类以占总脂72.85%的中性脂为主,磷脂含量为16.52%,同时含有10.63%的糖脂;虾螯、虾尾壳和虾尾肉总脂含量在0.45%~0.70%之间,均以磷脂为主,占总脂的60%以上,其次为糖脂,中性脂含量最低。小龙虾各部位含有相似的磷脂组成,都含有磷脂酰胆碱(Phosphatidylcholine,PC)、磷脂酰乙醇胺(Phosphatidylethanolamine,PE)、鞘磷脂(Sphingomyelin,SM)、溶血磷脂酰胆碱(Lysophosphatidylcholine,LPC)、心磷脂(Cardiolipin,CL)及磷脂酸(Phosphatidic acid,PA),其中PC、PE和SM相对含量明显高于其他磷脂。小龙虾各部位磷脂均含有较高含量(40%)的多不饱和脂肪酸(Poly-unsaturated fatty acid,PUFA),磷脂中PUFA主要为C20:5n-3(Eicosapntemacniocacid,EPA)和C20:4n-6(花生四烯酸,ARA)。     

海洋微藻总脂含量和脂肪酸组成的测定

对14株海洋微藻(绿藻纲6株,金藻纲4株,硅藻纲3株,甲藻纲1株)中的总脂含量和脂肪酸成分进行了测定.结果表明,14株海洋微藻的总脂含量存在着明显差异,盐藻的总脂含量最高,占干重的28.71%;4株金藻的总脂含量均较高,超过干重的20%.14株海洋微藻的脂肪酸成分和含量也存在着较大的差异,绿藻中饱和脂肪酸C16:0的含量均较高;对于单不饱和脂肪酸,小球藻以C16:1(n-7)为主,盐藻以C18:1(n-7)为主,青岛大扁藻以C18:1(n-9)为主.4株金藻的PUFAs含量均较高,几乎占脂肪酸总量的1/2,并且DHA的含量较其他藻株高.3株硅藻的EPA含量最高,占27.2%～32.9%;而裸甲藻的PUFAs含量最低,仅为25.2%.     

微拟球藻总脂中甘油酯组成定量分析及EPA的存在形式研究

采用正己烷-乙醇混合溶剂提取微拟球藻总脂,分级后得到中性脂、糖脂和磷脂,采用薄层层析分离3组分,并采用气相色谱法定量分析各组分在总脂中的含量及脂肪酸组成,同时分析了EPA在各脂质中的分布。结果表明：微拟球藻总脂甘油酯的中性脂、糖脂、磷脂占比分别为3342%、38.22%和28.36%;中性脂主要组分为甘油三酯（TAG）和游离脂肪酸（FFA）,在总脂中的含量分别为9.27 g/100 g和5.79 g/100 g;糖脂主要组分为单半乳糖甘油二酯（MGDG）和双半乳糖甘油二酯（DGDG）,在总脂中的含量分别为14.03 g/100 g和5.81 g/100 g;磷脂主要组分为磷脂酰乙醇胺（PE）、磷脂酰胆碱（PC）和磷脂酰肌醇（PI）,在总脂中的含量分别为6.22、3.53 g/100 g和1.53 g/100 g。3类脂质之和占微拟球藻总脂的51.49%;不同脂类脂肪酸组成差别较大,EPA在甘油一酯（MAG）、MGDG、DGDG和PE中比例较高,分别占各组分脂肪酸总量的16.94%、3724%、1432%和10.51%,EPA在中性脂中分布最低,83.59%的EPA以糖脂形式存在。     

白卜鲔下脚料中脂质成分分析

对白卜鲔下脚料中的脂质成分及其脂肪酸组成进行了分析。结果表明:白卜鲔加工下脚料中含有大量的脂质成分,鱼肝中粗脂肪含量达到了48.8%(以干基计),鱼头中的粗脂肪含量达到33.3%(以干基计);鱼头中的脂质以极性脂肪为主,而鱼肝中的脂质则以中性脂肪为主,两者的极性脂质中磷脂是主要成分;鱼头和鱼肝脂质中的脂肪酸组成基本相似,不饱和脂肪酸含量较高,EPA和DHA的总含量分别为13.8%和7.77%。     

草鱼头磷脂制备工艺优化及抗氧化性能分析

为了得到较高纯度的草鱼头磷脂并分析其抗氧化性能,采用乙醇溶液浸提冷冻干燥草鱼头粉末制备磷脂,正交试验确定其最优工艺后,利用薄层层析(TLC)分析比较草鱼头磷脂种类的组成及含量,利用气相色谱-质谱联用技术分析磷脂的脂肪酸组成,并进行体外抗氧化能力测定。结果表明:磷脂制备最优工艺方案为:乙醇浓度80%,料液比1:6 g/mL,提取温度65℃,提取时间3 h,在此条件下,得到草鱼头磷脂的纯度为84.20%±0.65%,提取率为3.03%±0.06%。草鱼头磷脂主要含有磷脂酰胆碱(PC)、磷脂酰乙醇胺(PE)、鞘磷脂(SM)、溶血磷脂酰胆碱(LPC)四种磷脂,其中PC的含量最高(60.00%±0.26%),其次为PE(20.00%±0.17%)。草鱼头磷脂脂肪酸组成以多不饱和脂肪酸(PUFA)为主(52.09%±0.59%),其中,C20:5n-3(EPA)和C22:6n-3(DHA)含量较高。体外抗氧化测定试验结果表明,草鱼头磷脂的羟自由基(·OH)清除能力和还原力能力都显著(P<0.05)优于对照的商品大豆磷脂。     

直接进样串联质谱法快速筛查水产副产物中ω-3脂肪酸链磷脂

建立自下而上快速筛选含二十碳五烯酸（eicosapentaenoic acid,EPA）、二十二碳五烯酸（docosapentenoic acid,DPA）和二十二碳六烯酸（docosahexaenoic acid,DHA）链磷脂的新方法。通过针泵注射进样,以m/z 301、329和327为特征碎片离子峰进行母离子扫描（precursor ion scan,PreIS）,采用去簇电压－100 V和碰撞电压－40 V,质谱扫描范围设定为350～1?150?Da,得到含EPA、DPA和DHA链磷脂质谱全谱图。经结构鉴定和归一法含量计算,结果表明：水产品加工副产物中磷脂种类丰富,共鉴定50?种EPA、DPA及DHA磷脂分子,其sn-1位置的脂肪酸链主要以C16:0、C18:1和C18:0为主,部分磷脂脂肪酸链不饱和度极高,如磷脂酰丝氨酸20:5/22:6和磷脂酰肌醇22:6/22:6等,以水产品加工副产物为原料开发ω-3脂肪酸链磷脂保健功能产品潜力较大。方法经验证,特征磷脂分子相对标准偏差不高于7.3%,PreIS模式下质谱数据稳定性较好。本方法可一步快速筛查样品中含ω-3脂肪酸链磷脂,理论上同样适用于其他生物样品,可为探索与发现磷脂新资源提供一定理论支持。     

Characterization of phospholipid composition of black cumin (Nigella sativa L.) seed oil

Black cumin (Nigella sativa L.) seed oil was extracted with two different solvents, n-hexane (H) and a mixture of chloroform/methanol (CM) (2:1, by volume). Amount of total lipid (TL) was higher in the CM miscelle (39.2% of seed fresh weight) than in the H extract (37.9%). Chemical characteristics as well as fatty acid profile of the TL extracts were compared and the analysis revealed that the major fatty acid was linoleic acid C18:2n-6 (ca. 57% of total fatty acid methyl esters (FAME)) followed by oleic acid C18:1n-9. Palmitic acid C16:0 was the major saturated fatty acid and detected in appreciable level. Chromatography on a silica column with solvent of increasing polarity yielded 96.1-97.2% neutral lipids (NL) and ca. 3% of polar lipids. Gas liquid chromatography with flame ionization detector (GLC/FID) showed that the major fatty acid present in all lipid classes was C18:2n-6 followed by C18:1n-9 and C16:0 acids, respectively. Phospholipid (PL) classes were separated via normal-phase HPLC. Separation was achieved on a silica column by gradient elution from isooctane/2-propanol (6:8, by volume) to isooctane/2-propanol/water (6:8:0.6, by volume) lasting 35 min with UV detection at 205 nm. The major individual PL classes were found to be phosphatidylcholine (PC; ca. 46-48% of total PL) followed by phosphatidylethanolamine (PE), phosphatidylserine (PS) and phosphatidylinositol (PI), respectively. Phosphatidylglycerol (PG), lysophosphatidylethanolamine (LPE) and lysophosphatidylcholine (LPC) were isolated in smaller quantities. The level of saturated fatty acids, namely palmitic C16:0 and stearic C18:0 acids, was considerably higher in PL classes than in the corresponding triacylglycerols. Characterization of PL profile from Nigella sativa L. seed oil as well as the development of new source of PL was the primary aim of this study.     

鳡鱼肌肉营养成分测定及评价

分析评价了配合饲料网箱养殖鳡鱼肌肉的一般营养成分、氨基酸、脂肪酸和矿物质含量。结果表明：鳡鱼的平均含肉率为74.69%,肌肉中的水分、蛋白质、脂肪和灰分含量分别为72.87%、18.61%、6.60%和1.10%;17 种氨基酸总量为75.87%,其中呈味氨基酸含量总量高至28.91%,赖氨酸含量最高为7.76%,必需氨基酸指数为94.08;鳡鱼肌肉中共检出18 种脂肪酸,包括神经酸,其中单不饱和脂肪酸含量为57.07%,多不饱和脂肪酸含量为19.54%,n-3与n-6系列脂肪酸比值为1.21,二十碳五烯酸和二十二碳六烯酸总量达到8.67%。肌肉中所测10 种矿质元素,硒含量丰富。配合饲料养殖鳡鱼肌肉营养价值很高,其脂肪与蛋白质质量优于野生鳡鱼与饵料鱼养殖鳡鱼。     

Composition of total,neutral and phospholipids in wild and farmed tambaqui (Colossoma macropomum) in the Brazilian Amazon area

BACKGROUND: Fishing is a traditional extractive activity in the Amazonian region, representing an important factor in the economy of the area. The wet and dry cycles cause extreme changes in the chemical composition of the water. This study aimed to investigate the fatty acid composition of the total lipid (TL), neutral lipid (NL) and phospholipid (PL) fractions of the dorsal muscle, orbital cavity and abdominal cavity fat of farmed and wild tambaqui in the Amazon area captured in different seasons. RESULTS: Fatty acids were analyzed by high‐resolution gas chromatography/mass spectrometry. Sixty‐one fatty6 acids were detected in the TL, 67 in the NL and 58 in the PL. The main fatty acids found in the TL, NL and PL of farmed and wild fish were oleic, palmitic, stearic and linoleic acids. Higher levels of eicosapentaenoic and docosahexaenoic acids were observed in PL compared with NL. No distinctions in the quantity of these fractions between dorsal muscle and orbital cavity were found. CONCLUSION: The season had a significant influence on TL and fatty acid composition. Fish caught in the wild are considered superior for consumption. The seasonal characteristics of the Amazon influenced the composition of fatty acid composition in the species. Fish captured during the dry season showed a higher percentage of long‐chain polyunsaturated fatty acids. Copyright © 2008 Society of Chemical Industry     

CHANGES IN MOLECULAR SPECIES COMPOSITIONS OF GLYCEROPHOSPHOLIPIDS IN THE ADDUCTOR MUSCLE OF THE GIANT EZO SCALLOP PATINOPECTEN YESSOENSIS DURING FROZEN STORAGE

Changes in lipid components, particularly glycerophospholipids, in the adducto; muscle of giant ezo scallop during storage at −20C were investigated. During storage, the contents of total lipids (TL) and polar lipids (PL) decreased, but that of nonpolar lipids increased. Thiobarbituric acid reactive substances and peroxide values of the TL increased with duration of storage. Glycerylphosphorylcholine (GPC) and glycerylphosphrylethanolamine (GPE) decomposed considerably during storage, and decreased by 50% and 15% of the initial content, while lyso-PC (LPC) and free fatty acids (FFA) increased, respectively. The percentages of polyunsaturated fatty acids (PUFAs) such as 20:5n-3 and 22:6n-3 in the TL and PL during storage decreased, however, those of the PUPAs in the NL increased. Diacylglycerylphosphorylcholine (diacyl-GPC) and diacylglycerylophosphorylethanolamine (diacyl-GPE), major components in the GPC and GPE subclasses, showed a marked decrease with duration of storage. Particularly, diacyl-GPC decreased by 68% of the initial contents of the PL. In the alkenylacyl-GPE and diacyl-GPC, the percentages of the molecular species having longer hydrocarbon chains on the sn-l positions of glycerol moieties decreased at     

Fatty acid composition of total lipids,neutral lipids and phospholipids in wild and farmed matrinxã (Brycon cephalus) in the Brazilian Amazon area

BACKGROUND: The chemical composition of Amazonian fish is extremely variable, being influenced by the season and the type and amount of food. A special interest in the fish oil composition has been developed owing to the presence of essential fatty acids, since this is directly related to human health. This study aimed to investigate the fatty acid composition (FAC) of the total lipid (TL), neutral lipid (NL) and phospholipid (PL) fractions of the dorsal muscle and orbital cavity of farmed and wild matrinxã in the Amazon area captured in different seasons. RESULTS: Fatty acids (FA) were analysed by high‐resolution gas chromatography/mass spectrometry. Sixty‐five FA were detected in the TL, 66 in the NL and 55 in the PL. The main FA found in farmed and wild fish were oleic, palmitic, stearic and linoleic acids. No distinctions in the quality or quantity of these fractions between dorsal muscle and orbital cavity were found. CONCLUSION: The season had a significant influence on the TL and FAC. Fish captured during the dry season showed lower levels of lipid and a higher percentage of long‐chain polyunsaturated fatty acids. Matrinxã farmed in a semi‐intensive system showed a nutritional quality comparable to that of wild matrinxã captured in the wet season. Copyright © 2007 Society of Chemical Industry     

PRINCIPAL FATTY ACIDS OF LIPID CLASSES FROM FRESH WATER FISH (CALLICHROUS PABDA)

The body lipids of a fresh water fish were separated into classes and subclasses. The nonpolar lipid class was separated into seven different subclasses. The fatty acid composition of triacylglycerols, sterol esters and free fatty acids were determined. A substantial amount of C20:4n-6 (AA), typical of tropical water fish, was present. In addition to other fatty acids common in fresh water fish, short-chain saturated fatty acids, namely C8:0, C10:0 and odd-chain fatty acids C13:0, C13:1, C17:0, C17:1 and C19:0 were detected in relatively large proportions. The principal fatty acids were C14:0, C16:0, C16:1, C18:0, C18:1, C18:2n-6, C18:3n-3, C20:4n-6, C20:5n-3 and C22:6n-3. The patterns of fatty acid distribution within lipid classes showed general similarities.     

野生与养殖鳡鱼肌肉的营养成分比较

对野生鳡鱼和养殖鳡鱼的营养品质进行研究。结果表明：这两种鱼肌肉中水分含量差异不显著(P＝0.07779＞0.05),而粗蛋白、粗灰分含量野生鳡鱼显著高于养殖鳡鱼(P＝0.00115、0.00415＜0.05),养殖鳡鱼粗脂肪含量显著高于野生鳡鱼(P＝0.000215＜0.05)。养殖鳡鱼的必需氨基酸指数为94.16,而野生鳡鱼则为66.03,其构成比例符合联合国粮农组织/世界卫生组织(FAO/WHO)的标准。野生和养殖鳡鱼肌肉脂肪酸中二十碳五烯酸(EPA)+二十二碳六烯酸(DHA)含量分别为4.25%和4.8%。综合所得结果,养殖鳡鱼氨基酸组成及结构、EPA+DHA含量均优于野生鳡鱼,但野生鳡鱼蛋白质含量与n-3/n-6多不饱和脂肪酸(PUFA)比例优于养殖鳡鱼。     

LIPID CONTENT AND FATTY ACID COMPOSITION IN THE GREEN-LIPPED MUSSEL PERNA VIRIDIS (L.)

The lipid content and fatty acid profile in soft tissue of the green-lipped mussel Perna viridis, a widely distributed tropical and subtropical bivalve species, were investigated. The total and neutral lipid contents were 6.17 ± 0.71 and 2.71 ± 0.42 mg per 100 mg dw, respectively. The content of docosahexaenoic acid (DHA, C22:6n-3) was 24.38 ± 2.50 mg/g dw whereas eicosapentaenoic acid (EPA, C20:5n-3) was present at 12.29 ± 2.12 mg/g dw. These two fatty acids were also at the top high percentage among all the fatty acids, with 38.06 ± 0.86% and 17.89 ± 1.24% (w/w) in total lipids and 34.64 ± 2.74% and 20.33 ± 1.05% (w/w) in neutral lipids, respectively. Therefore, green-lipped mussel is a rich source of DHA and EPA, the two n-3 polyunsaturated fatty acids that are beneficial to human health and nutrition.     

A study on the lipid fraction of Adriatic sardine filets (Sardina pilchardus)

Sardine (Sardina pilchardus Walb.) is an important Mediterranean commercial fish species. In this study, the lipids of sardine filets, fished in the Adriatic Sea at different times, were examined. In function of their total lipid (TL) content, sardine filet samples were grouped into lean (TL < 4%) and fat (TL > 4%). It was demonstrated that the differences of TL were exclusively due to a seasonal cyclical increase of neutral lipids. In fact, during moderate-hot months, sardines accumulated reserve fat that was metabolised during the winter months. The fatty acid composition was similar in both sardine sample groups and the fatty acid profile was equally distributed among saturated fatty acids, on average 38.3%, 31.2% monounsaturated, and 30.4% polyunsaturated. The polyunsaturated fatty acid n3 (PUFA-n3) represented on average 20.9%, always higher than PUFA-n6. C20:5n3 eicosapentaenoic acid, (EPA) and C22:6n3 docosahexaenoic acid (DHA) were the must abundant PUFA-n3. Under nutritional aspects, the lipids of 100 g of fat-sardines provided PUFA-n3 quantities, in particular EPA and DHA, significantly higher than human daily requirements. In lean-sardines, the PUFA-n3 input drastically decreased and was estimated that EPA and DHA inputs in 100 g of sardines covered around 17% and 50% of daily requirements, respectively. Finally, cholesterol was equal to 93 mg/100 g of sardines, ranging from 67 to 131 and it did not increase in relation to the total lipid content. In conclusion, this study has highlighted that, under nutritional aspects, regarding EPA and DHA inputs, it is preferable to consume sardines with at least 4% total lipids.     

草鱼片热风干制过程中脂质氧化特性研究

探讨热风干燥过程中青鱼片油脂的变化情况。在青鱼片的不同干燥阶段提取油脂,检测油脂氧化程度,油脂成分及脂肪酸组成的含量变化。在干燥过程中鱼片油脂的过氧化值、羰基价和酸价显著性升高(P<0.05)。随着甘油三酯和磷脂含量的下降,游离脂肪酸含量明显增加,表明在干制过程中油脂在酯酶和磷酸化酶的催化下发生了水解反应。在总油脂和总磷脂中多不饱和脂肪酸,尤其是二十碳五烯酸(EPA)和二十二碳六烯酸(DHA)含量下降。在游离脂肪酸中,除DHA以外的多不饱和脂肪酸含量均显著升高。研究结果表明,青鱼片热风干燥过程中其油脂被氧化,同时发生脂质降解,特别是不饱和脂肪酸被释放为游离态。