综合法提取鱼油中EPA,DHA的研究

以黄鲫的混合鱼油,经精制后为验原料,采用先经盐析,再用包合的综合法,提取鱼油中的ＥＰＡ、ＤＨＡ,纯度达８２％以上,产品率为２２％,是一种设备简单,提取纯度及产品产较高的纯提工艺。     

鱼油的提取与精制技术探讨

利用水产加工下脚料提取鱼油并进行精制.探讨了湿法工艺提取鱼油和精炼的工艺,比较了不同脱酸工艺对产品质量的影响,介绍了白土脱色和活性碳脱色工艺条件,并对冬化和脱臭工艺进行了研究.     

海产鱼油PUFA保健品的TBA价与过氧化值问题的探讨

海产鱼油ＰＵＦＡ保健品的ＴＢＡ价与过氧化值问题的探讨ＳＴＵＤＩＥＳＯＮＴＢＡＶＡＬＵＥＡＮＤＴＨＥＰＥＲＯＸＩＤＡＴＩＯＮＶＡＬＵＥＯＦＭＡＲＩＮＥＦＩＳＨＯＩＬＰＵＦＡＰＲＯＤＵＣＴＳ张利民孙玉增宋丽辉张秀珍李烟芬王际英于光溥（山东省海洋水产研究所...     

从鱼糜下脚料中提取鱼油的研究

研究以金线鱼和长蛇鲻的混合鱼糜生产下脚料为材料,利用钾法提取鱼油。结果表明,钾法提取鱼油的工艺参数为水解pH为7.5,水解温度70℃,水解时间55min,硝酸钾用量4.5%,盐析时间30min,在该条件下鱼油的提取率达到64.5%。鱼油的理化性质达到了SC/T3502-2000标准粗鱼油的二级要求。鱼油中饱和脂肪酸的含量较高,占总量的48.59%;单不饱和脂肪酸和多不饱和脂肪酸的含量相当,分别为24.48%和24.49%,多不饱和脂肪酸主要是DHA和EPA,含量分别为11.18%和5.17%。     

草鱼内脏鱼油乙醇提取研究及其脂舫酸组成分析

对无水乙醇提取草鱼内脏鱼油工艺进行了研究,并分析了鱼油的基本理化性质和脂肪酸组成,主要研究了料液比对鱼油提取率的影响。无水乙醇提取草鱼内脏鱼油的工艺为:料液比(w:v)1:8,提取温度55℃,提取时间3小时。在此工艺条件下,粗鱼油提取率为87.6%。粗鱼油经85%磷酸脱胶、4%NaOH脱酸、活性白土脱色后,鱼油呈浅黄色透明状,酸价、过氧化值较低;经冬化处理后的鱼油中不饱和脂肪酸含量约为81.5%。     

白鲢内脏鱼油的提取及精制

鱼油中因含有较多的多不饱和脂肪酸,因而其药用、食用及营养方面的价值受到广泛重视,近年来,一些鱼油的开发产品也逐渐增多,鱼油的开发利用已成为热点。大量的研究表明：鱼油中的ω-3多不饱和脂肪酸可以预防和治疗多种疾病,其中DHA具有健脑益智作用,EPA具有降血脂、抗血小板凝聚和延缓血栓形成的作用。目前用于提取鱼油的原料主要来自于海水鱼,我国淡水鱼资源丰富,产量居世界首位。淡水鱼加工业发展也较快,生产中产生大量的下脚料（包括内脏、鱼骨、鱼鳞和鱼头等）,约占原料鱼的40％-55％,     

草鱼内脏油乙醇提取及其脂肪酸组成分析

采用无水乙醇提取草鱼内脏油,研究了温度、料液比、时间对鱼油提取率的影响,并分析了鱼油的基本理化性质和脂肪酸组成。研究结果,无水乙醇提取草鱼内脏油的工艺为:提取温度55℃,料液比(w∶v,g/mL)1∶5,提取时间2 h;此工艺条件下鱼油提取率可达到87.6%。精制后的草鱼内脏油澄清透明、呈浅黄色,其酸价、过氧化值较低,主要成分为油酸和亚油酸,不饱和脂肪酸含量(质量分数)为81.5%,具有较高的营养价值。     

鱼油微囊化工艺及其特性研究

研究了鱼油微囊工艺及特性，采用喷雾干燥法进行鱼油微囊化研究。混合表面活性剂最适HLB值为7．5。乳液粘度影响乳液稳定性及喷雾干燥效果。固形物含量与乳液粘度有关。筛选出最适壁材是阿拉伯胶、鼓甲基纤维素、蛋白粉。微囊鱼油具有良好的稳定性。微囊工艺改善了鱼油的风味。     

闽南_台湾浅滩渔场六种主要中上层鱼类的脂肪酸研究

研究了蓝圆Ｓｈｅｎ、金色小沙丁鱼、颌圆Ｓｈｅｎ、鲐鱼、竹Ｊｉａ鱼、羽鳃鲐肌油中的脂肪酸组成及含量变化。结果表明：鱼油中都含有Ｃ１２－Ｃ２２系列脂肪酸。饱和脂肪酸（ＳＦＡ）占总脂肪酸（ＴＦＡ）的３５．２４％￣３８．６０％,单不饱和脂肪酸（ＭＵＦＡ）占２３．５９％￣３０．０７％,多不饱和脂肪酸（ＰＵＦＡ）占３３．０６％￣４０．３３％,ＥＰＡ占２．３５％￣３．６２％,ＤＨＡ占１７．９５％￣２４．４９％。     

The effect of non‐marine HUFA supplementation with fish oil removal on growth and survival of the Pacific white shrimp,Litopenaeus vannamei

The use of non‐marine arachidonic acid (ArA) and docosahexaenoic acid (DHA) as highly unsaturated fatty acid (HUFA) enrichments was evaluated as complete replacements for marine fish oil in practical diets formulated with solvent‐extracted soybean meal (SESM). Litopenaeus vannamei juveniles (0.59 g) were reared over 84 days in an outdoor tank system with no water discharge. Fishmeal was replaced with SESM, while fish oil was replaced with HUFA‐rich algal cells, alternative oil and/or fermentation products. Spray‐dried Schizochytrium algal cells (Schizomeal‐Hi DHA) served as the DHA enrichment source. Oil extracted from Mortierella sp. was used as the ArA enrichment (AquaGrow^® ArA). DHA and ArA sources (Advanced BioNutrition Corp., Columbia, MD, USA) were non‐marine products obtained from a commercial supplier. Five diets were formulated with ArA inclusion levels of 0, 0.65, 1.3, 2.6 and 5.2 g kg^?1. In addition, one diet was formulated to be DHA deficient and another was formulated with menhaden fish oil (control). Different inclusion levels of non‐marine ArA had no effect on survival or growth. Shrimp fed the non‐marine HUFA‐supplemented diets had lower average weight compared to shrimp offered the diet containing fish oil. No differences were detected in average weights of shrimp offered the ArA‐deficient and ArA‐supplemented diets.     

Restoration of the fatty acid composition of red seabream (Pagrus auratus) using a fish oil finishing diet after grow-out on plant oil based diets

This study evaluated the potential for manipulating the fatty acid composition of juvenile red seabream, Pagrus auratus. Prior to the start of the study, three groups of fish had been reared for 3 months on a fish oil based diet or diets where the added fish oil had been replaced with either canola or soybean oil. In the present study, fish that had previously been fed either the canola or soybean oil diets were fed a fish oil based diet. Three additional treatments included fish being maintained on their original diets of fish oil, canola oil or soybean oil. Fish were fed their respective diets twice daily to apparent satiety for 32 days. Samples of fish from each treatment were collected after 0, 1, 2, 4, 8, 16 and 32 days. Composition and growth of the fish were determined at each sample point. Most treatments showed no differences in growth performance, although fish fed a fish oil diet after previously being fed a soybean oil diet showed slightly better growth. No significant differences among treatments were observed in proximate composition of the fish, although there was a significant increase in total fat and individual fatty acid (g kg^?1 live‐weight) content of the fish from all treatments over the period of the study. No significant changes in the relative fatty acid composition (% of total fatty acids) over time were observed in the three treatments where fish were maintained on their original diets. In contrast, fish that were previously fed either the canola or soybean oil diets and were then fed a fish oil diet had significant changes in both the relative (% of total fatty acids) and absolute (g kg^?1 live‐weight) fatty acid content. Key changes observed included a decrease in the relative levels of polyunsaturated fatty acids (PUFA) such as 18 : 2n ? 6 and 18 : 3n ? 3. Increases in the relative levels of the long‐chain polyunsaturated fatty acids (lcPUFA) 20 : 5n ? 3 and 22 : 6n ? 3 were also observed in both treatments. The rates of absolute (g kg^?1 live‐weight) change/accumulation of these fatty acids followed an exponential equation that differed for each fatty acid in each treatment. Examination of the retention efficiency of specific fatty acids also showed marked differences between fatty acids within treatments and also differences between treatments. Biologically important fatty acids such as 20 : 5n ? 3 and 22 : 6n ? 3 had only moderate retention efficiencies and these were unaffected by treatment. In contrast, the retention efficiencies of 18 : 2n ? 6 and 18 : 3n ? 3 suggested selective retention of these fatty acids when fed fish oil diets, but moderate catabolism when fed the plant oil diets. There were also high retention efficiencies of most saturated and monounsaturated fatty acids suggestive of active retention and/or active synthesis of these fatty acids by the fish. The results of this study, particularly the increases in lcPUFA, support the usefulness of a fish oil based finisher diet for fish raised predominantly on plant oil based diets.     

Effect of replacing dietary fish oil with soybean oil on production performance and fillet lipid and fatty acid composition of juvenile cobia Rachycentron canadum

As a marine carnivore exhibiting exceptionally high growth rates, cobia are considered a species for which fish oil (FO) replacement may be difficult. However, partial, if not complete, FO replacement is necessary to ensure sustainability. We evaluated the effects of graded substitution of dietary FO with soybean oil (SO) in cobia culture. Feeds contained FO (100% FO), SO (0% FO) or blends of the two (67% FO, 33% FO) as the supplemental lipid source. Production performance was largely unaffected by partial replacement of FO with SO: feed intake and final weight were reduced only in the 0% FO dietary treatment. Fillet total lipid fatty acid (FA) composition differed among the dietary treatments, closely approximating dietary FA profile. As increasing amounts of FO were replaced, SO‐associated FA became enriched within the fillet lipid at the expense of FO‐associated FA. Fillet lipid classes were associated with a particular FA signature, regardless of dietary FA profile. SO can replace a substantial amount of dietary FO; however, juvenile cobia appear to exhibit a nominal requirement for intact long‐chain polyunsaturated FA. Therefore, aggressive FO replacement may result in essential fatty acid deficiencies unless the feeds can be amended with alternative sources of these essential nutrients.     

Effects of dietary fish oil substitution with linseed oil on growth,muscle fatty acid and metabolism of tilapia (Oreochromis niloticus)

This study was conducted to evaluate the effect of linseed oil (LO) replacing different levels of fish oil (FO) on growth, muscle fatty acid composition and metabolism of gift tilapia (Oreochromis niloticus) (mean initial weight 22 ± 0.5 g) in indoor recycle aquarium tanks for 8 weeks. Fish fed the diet with 50% of the oil as LO had higher final body weight (FWG), specific growth rate (SGR) and protein efficiency ratio (PER) than the other groups (P < 0.05). Hepatopancreas lipid content of fish fed 50% LO was lower than the other groups. Total n‐3 and n‐6 PUFA contents in the dorsal muscle and superoxide dismutase (SOD) activity in serum increased with increasing dietary LO level. Fish fed 50% LO had higher alanine transaminase (ALT), aspartate transaminase (AST) and lipoprotein lipase (LPL) activities in hepatopancreas and total antioxidant capacity (T‐AOC) and alkaline phosphatase (AKP) activities in serum than the other groups (P < 0.05). However, malate dehydrogenase (MDH) activities and malondialdehyde (MDA) contents in hepatopancreas were lower than other groups (P < 0.05) with a 50% substitution level. Results of this study indicated that LO could substitute <50% FO without influencing the growth of tilapia. The higher substitution levels of LO induced negative influences on growth, feed utilization and antioxidant ability of tilapia, but could promote DHA synthesis in tilapia muscle.     

逆流运动及葵花籽油替代鱼油对吉富罗非鱼生长和体成分的影响

选取初始体质量（73．81±9．02）g的雄性吉富罗非鱼（GIFFOreochromisniloticus）,分别投喂含100％鱼油（A）、50％葵花籽油＋50％鱼油（B）和100％葵花籽油（C）的饲料,每种饲料设置2个流速运动水平（0BL·s-1、1．5BL·s-1）（BL,体长）,共6个试验组合（0A、1．5A、0B、1．5B、0C、1．5C）,饲养42d后测定试验鱼生长和体成分变化。结果显示各组合吉富罗非鱼的成活率没有显著性差异（P〉0．05）。1．5B组合的特定生长率（4．96±0．02）％·d-1显著高于其他各组合（P〈0．05）。逆流运动后红肌和白肌蛋白质含量分别最高增加10．25％和7．74％（P〈0．05）。逆流运动对全鱼和肌肉多不饱和脂肪酸（PUFA）含量没有显著影响（P〉0．05）,但饲料B组和c组鱼体红肌PUFA含量显著高于A组（P〈0．05）,而B组和c组之间则没有显著差异（P〉0．05）。研究结果表明,葵花籽油替代鱼油对吉富罗非鱼的生长和体成分没有显著影响,而逆流运动能够显著提高肌肉蛋白质含量。     

海水鱼类高度不饱和脂肪酸营养研究概况

就近年来国外有关海水鱼类高度不饱和脂肪酸必需性的研究、海水鱼类对ｎ－３系列高度不饱和脂肪酸需求量的研究、不同脂型脂肪酸的利用效果、必需脂肪酸的转化途径研究以及仔雅鱼胚胎和发育过程中的脂类代谢最新研究进展进行了综述。     

单色光照金枪鱼脂质和肌红蛋白氧化动力学研究

为探究高铁肌红蛋白 (MMb)对腌腊鱼品质的影响,实验在腌制草鱼肉中添加不同浓度MMb (0、 0.1、 0.2、0.4、0.8 mg/g) 构建样品反应体系,基于羰基化合物、脂质含量、脂肪酸组成及挥发性风味物等指标,研究腌腊鱼传统加工中MMb促脂质氧化作用机制。结果显示,随着MMb添加浓度的升高,3种羰基化合物含量逐渐递增,且增幅存在“4-羟基己烯醛>4-羟基壬烯醛>丙二醛”的趋势。与对照组相比,添加0.8 mg/g MMb样品组总脂、甘油三酯和磷脂含量降幅最大 (分别为18.95%、18.72%和31.83%),而游离脂肪酸含量呈完全相反趋势 (增幅为6.74%)。添加MMb浓度越高,鱼肉样品中多不饱和脂肪酸 (PUFA)越容易发生氧化降解,亚油酸和花生四烯酸尤为显著 (相对含量分别下降12.37%和16.27%)。本实验共检出6大类41种挥发性风味成分,确定了戊醛等13种气味活性物质,除癸醛外所有气味活性物质均与PUFA相对含量呈显著负相关,表明MMb介导的脂质光氧化反应可能是传统腌腊鱼香气的主要形成机制。