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当前位置: 首页 > 文章 > 南极磷虾粉脂质及脂肪酸组成分析 水产学报 2012,36 (8) 1256-1262
Position: Home > Articles > Lipid classes and fatty acid compositions of Antarctic krill meal Journal of Fisheries of China 2012,36 (8) 1256-1262

南极磷虾粉脂质及脂肪酸组成分析

作  者：
楼乔明;王玉明;杨文鸽;徐大伦;薛长湖
单  位：
中国海洋大学食品科学与工程学院;宁波大学海洋学院
关键词：
南极磷虾粉;脂质;脂肪酸
摘  要：
为分析南极磷虾粉的脂质成分,实验采用薄层层析法分离制备不同脂质组分,通过酸甲酯化衍生结合气相色谱/质谱法对不同脂质的脂肪酸组成进行比较研究。结果显示:①南极磷虾粉中脂质丰富,总脂含量高达11.37%,且以甘油三酯、磷脂和游离脂肪酸为主,胆固醇含量较低;②总脂脂肪酸主要为C16:0、C18:1n-9、C18:1n-7、C20:5n-3和C22:6n-3,且C20:5n-3和C22:6n-3占总脂肪酸含量的30.67%,表明南极磷虾粉在脂质方面具有较高的营养价值和开发潜力。③不同脂质的脂肪酸组成差异显著,胆固醇酯和甘油三酯中饱和脂肪酸和单不饱和脂肪酸含量均显著高于游离脂肪酸和磷脂(P<0.05);而游离脂肪酸和磷脂富含多不饱和脂肪酸,两者含量分别为48.50%和49.96%,远高于胆固醇酯和甘油三酯的13.11%和24.36%,具有显著差异(P<0.05)。
译  名：
Lipid classes and fatty acid compositions of Antarctic krill meal
作  者：
LOU Qiao-ming1,2,WANG Yu-ming2,YANG Wen-ge1,XU Da-lun1,XUE Chang-hu2 (1.School of Marine Science,Ningbo University,Ningbo 315211,China;2.College of Food Science and Engineering,Ocean University of China,Qingdao 266003,China)
关键词：
Antarctic krill meal;lipids;fatty acids
摘  要：
The lipid classes of Antarctic krill meal were analyzed,and the fatty acid compositions of different lipid components were comparatively studied by gas chromatography/mass spectrometry(GC/MS) after preparation by thin layer chromatography and acid-catalyzed esterification.The main results were as follows: ①The lipid components were abundant in Antarctic krill meal,and the content of total lipids was up to 11.37%.The total lipids were primarily composed of triglycerides,phospholipids and free fatty acids,while the total cholesterol content was low.②The predominant fatty acids of total lipids were C16:0,C18:1n-9,C18:1n-7,C20:5n-3 and C22:6n-3,and the total content of C20:5n-3 and C22:6n-3 reached 30.67%,which indicated that Antarctic krill meal had the high nutritional value and great potential for development in lipids.③Significant differences were demonstrated among the fatty acid compositions of different lipid components.The saturated fatty acids(SFA) and monounsaturated fatty acids(MUFA) of cholesterol esters and triglycerides were significantly higher than those of free fatty acids and phospholipids(P<0.05);whereas the polyunsaturated fatty acids(PUFA) of free fatty acids and phospholipids were 48.50% and 49.96%,respectively,and were markedly more than 13.11% in cholesterol esters and 24.36% in triglycerides(P<0.05).

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