鳀鱼油特性与精制工艺

对鳀鱼油的特性进行了分析，结果表明，鳀鱼油多不饱和脂肪酸（PUFA）含量高，EPA与DHA总量在20％～30％，DHA含量高于EPA，鳀鱼油脱色采用3％活性炭和3％酸性白土效果较优。脱臭采用减压法，便脱色脱具一步完成，减少了鳀鱼油的氧化。碱炼可明显脱除90％的游离脂肪酸（FFA）（p＜0.05），采用的精制工艺对碘值（Ⅳ）及鱼油脂肪酸组成影响甚微，可明显（p＜0.05）脱除过氧化物。精制处理改善了鱼油的感官指标。

THE PROPERTY OF ANCHOVY OIL AND REFINING TECHNIQUE

The property of anchovy oil was analysed in this paper. The results showed as follows: the content of polyunsaturated fatty acid in anchovy oil is high, the content of EPA and DHA is about 20% ~ 30%, the content of DHA is higher than that of EPA. It is better to use 3% charcoal activated and 3% acidic clay in bleaching. Reducing - pressure was used in deodorization in order to prevenl oil from oxidization. Flee fatty acid can be significantIy (p<0.05 )removed by refining. The refining technique rarely affects iodine value and the compositions of fatty acids in the oil. The peroxide ean be removed significantly (p<0.05) from the oil. With refining, the quality of the oil was improved.