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当前位置: 首页 > 文章 > 封闭循环流水养殖的花鳗鲡脂肪酸特征分析 渔业现代化 2016,43 (1) 62-67
Position: Home > Articles > Characterization of fatty acids of Anguilla marmorata cultured in a closed recirculating flow-water culture system Fishery Modernization 2016,43 (1) 62-67

封闭循环流水养殖的花鳗鲡脂肪酸特征分析

作  者：
卢珍华;江兴龙;郑向华;江泽琦;赖晓健;郭彩华
单  位：
解放军后勤工程学院;集美大学食品与生物工程学院;集美大学水产学院;厦门出入境检验检疫局检验检疫技术中心
关键词：
花鳗鲡;封闭循环流水;气相色谱法;脂肪酸
摘  要：
为探寻封闭循环流水养殖模式下养殖的较大型(≥2 kg)花鳗鲡(Anguilla marmorata)各可食部的脂肪酸特征,利用索氏抽提法获得各部位的粗脂肪,以37种脂肪酸甲酯混标标准品为标准,气相色谱外标法检测脂肪酸的组成。检测结果显示,鱼皮中粗脂肪含量最高为26.96%,鱼肉的粗脂肪含量为10.36%;不同可食部的脂肪酸组成基本相似,饱和脂肪酸9种,单不饱和脂肪酸6种,多不饱和脂肪酸8种,饱和脂肪酸、单不饱和脂肪酸和多不饱和脂肪酸间的比例大约都为1∶3∶1,三大类脂肪酸中含量最高的分别为软脂酸C16∶0、油酸C18∶1n9c和二十二碳六烯酸C22∶6n3,油酸在不同可食部中均超过20 g/100 g总脂,C22∶6n3(DHA)在不同可食部中含量在4.42~5.59 g/100 g总脂之间。研究表明,较大型花鳗鲡是人体所需脂肪酸的良好食物来源。
译  名：
Characterization of fatty acids of Anguilla marmorata cultured in a closed recirculating flow-water culture system
作  者：
LU Zhenhua;JIANG Xinglong;ZHEN Xianghua;JIANG Zeqi;LAI Xiaojian;GUO Caihua;College of Food and Biological Engineering,Jimei University;Fisheries College of Jimei University;Technical Center of Xiamen Entry-Exit Inspection and Quarantine Bureau;Logistic Engineering University of PLA;
关键词：
Anguilla marmorata;;closed recirculating flow-water culture system;;gas chromatography;;fatty acids;;fatty acid
摘  要：
To characterize the fatty acids in various edible parts of large-size Anguilla marmorata( ≥2 kg)cultured in a closed recirculating flow-water culkture system,crude fat was extracted by Soxhlet extraction method,and then the contents of fatty acids were determined by Gas Chromatography( GC) with a external standard that consists of 37 methyl fatty acids. The results indicated that there was highest amounts of crude fat( 26. 96%) in fish skin,and 10. 36% in fish flesh. Different edible parts in this study showed similar composition of fatty acids,the proportion of different saturated fatty acids( SFAs) to monounsaturated fatty acids( MUFAs) and polyunsaturated fatty acids( PUFAs) were approximately 1 ∶3 ∶1. The highest contents found in SFAs,MUFAs and PUFAs were palmitic acid( C16∶0),oleic acid( C18∶1n9c) and docosahexaenoic acid( C22∶6n3) respectively. The content of oleic acid which was named Safe Fatty Acid by nutriology fields in various edible parts were over 20 g /100 g of lipids,the content of docosahexaenoic acid which was known as DHA in various edible parts were between 4. 42 g /100 g and 5. 59 g /100 g of lipids. To conclude,Anguilla marmorata weighed over 2kg was a good food source for the intake of dietary fatty acids.

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