CHANGES OF FATTY ACIDS COMPOSITION OF EEL OIL AFTER REFINING PROCESSES
- VernacularTitle:烤鳗油精制过程中脂肪酸组成变化
- Author:
Dongyang XIE
;
Xiaoqiong XIE
;
Lihong LIU
;
Miao XIE
;
Chunji GAN
- Publication Type:Journal Article
- Keywords:
eel oil;
refining;
fatty acids composition;
GC-MS method
- From:
Acta Nutrimenta Sinica
1956;0(01):-
- CountryChina
- Language:Chinese
-
Abstract:
Objective: To determine the changes of fatty acids composition of eel oil after refining processes. Methods: The composition of fatty acids was determined by GC-MS. Results: The purity of eel oil was increased and the content of high-unsaturated fatty acids was not influenced after deodorization by water vapor distillation at 180 ℃ and 0.01 MPa. Its nutritive value was increased, while its purity and content of unsaturated fatty acids were further increased after winterization at 10 ℃. Its quality, especially unsaturated fatty acids, distinctly decreased after water vapor distillation at 227 ℃ and 0.01 MPa.Conclusion: The nutritive value of eel oil is increased after refining processes of water vapor distillation at 180 ℃ and 0.01 MPa, and winterization at 10 ℃.
