摘要
采用国标方法提取鲫鱼肌肉中的脂肪成分,并应用GC/MS方法测定分析脂肪酸组成。结果显示:干燥鲫鱼肌肉中含有脂肪15.9%(质量分数),新鲜鲫鱼肌肉脂肪含量3.56%;共鉴定出35个脂肪酸成分。其中饱和脂肪酸13种,质量分数总和20.1%;不饱和脂肪酸22种,质量分数总和78.7%;多不饱和脂肪酸11种,质量分数总和26.2%。
Fatty components in crucian carp muscle were extracted by the method of national standard and the fatty acid composition was determined by GC/MS The results showed that the content of fat were 15.9 % （mass fraction） in dried crucian carp muscle, while the content of tat was about 3.56 % in fresh one. 35 fatty acids were identified in the crucian carp totally. Among them, 13 were saturated fatty acids with the total mass fraction of 20.1%, while 22 were unsaturated fatty acids with the total mass fraction of 78.7 % and 11 were polyunsaturated fatty acids with the total mass fraction of 26.2 %.
出处
《广东化工》
CAS
2017年第6期36-37,49,共3页
Guangdong Chemical Industry
基金
陕西省大学生创新创业训练计划项目(No.2434)
