金枪鱼油加热后脂肪酸的动态变化
Dynamic changes of fatty acid in heated tuna oil
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摘要: 为探讨不同加热时间和加热温度对金枪鱼油脂肪酸组成的影响。本文将金枪鱼油分别在100、130、160、180、210、240、270℃温度下短时间加热12 min,在160℃、180℃持续加热10、20、30 min。将这些鱼油进行甲酯化后,使用气相色谱-质谱法（GC-MS）对其进行定量分析,研究其脂肪酸的组成。结果显示:金枪鱼油经不同温度短时间加热后,其脂肪酸组成成分及含量保持稳定,不同温度间脂肪酸的组成无显著差异;在160℃及以上高温长时间加热会逐步破坏甘油三酯的稳定性,导致不饱和脂肪酸含量急剧降低,饱和脂肪酸含量显著升高,营养成分受到影响,DHA含量显著变化。所以,金枪鱼油不适宜长时间加热。Abstract: In order to investigate the effect of different heating time and heating temperature on fatty acid composition of tuna oil.The composition of the fatty acid of the methylated fish oil under different heating conditions ( 100 ~ 270 ℃, 1 ~ 2 min and160, 180 ℃, 1030 min) were investigated by gas phase chromatography-mass spectrometry ( GC-MS) .The results showed that the fatty acid composition and content of the tuna oil were stable after being heated at different temperatures for a short time.There was no significant difference in fatty acid composition among different temperatures. Heating at high temperature of160 ℃ and above for a long time would destroy the stability of triglyceride gradually, resulting in the decrease of unsaturated fatty acid content, the increase of saturated fatty acid content and the influence on DHA content was significant.Tuna oil is not suitable for a long time heating.
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