| 鳀鱼油特性与精制工艺 |
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| 引用本文： | 刘庆慧,江尧森. 鳀鱼油特性与精制工艺[J]. 浙江海洋学院学报(自然科学版), 1999, 18(1) |
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| 作者姓名： | 刘庆慧 江尧森 |
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| 作者单位： | 中国水产科学研究院黄海水产研究所!青岛，266071，中国水产科学研究院黄海水产研究所!青岛，266071 |
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| 摘 要： | 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。
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| 关 键 词： | 鳀鱼油 特性 精制 |
THE PROPERTY OF ANCHOVY OIL AND REFINING TECHNIQUE |
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| Liu Qinghui, Jiang Yaoshen. THE PROPERTY OF ANCHOVY OIL AND REFINING TECHNIQUE[J]. Journal of Zhejiang Ocean University(Natural Science Edition), 1999, 18(1) |
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| Authors: | Liu Qinghui Jiang Yaoshen |
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| Abstract: | 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. |
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| Keywords: | Anchovy oil Property Refining |
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