食品科学2016，Vol.37Issue(14)：92-96,5.DOI:10.7506/spkx1002-6630-201614016
鲟鱼卵脂质的提取及脂肪酸组成分析
Extraction and Fatty Acid Composition of Lipid from Sturgeon Eggs
摘要
Abstract
The effects of different extraction methods on lipid yield, fatty acid composition and lipid composition of sturgeon (Acipenser baerii) eggs were investigated in this study. Lipid was extracted from fish eggs by using the Soxhlet method, the enzyme-assisted solvent method and the supercritical carbon dioxide (SC-CO2) method, respectively. The results showed that the different extraction methods had obvious effects on the lipid yield. The fatty acid compositions of lipids extracted by different methods were slightly different, but the lipid composition of eggs was not significantly affected. Soxhlet extraction with ethyl ether produced a lipid yield of (23.71 ± 1.82)%(on a dry matter basis). The lipid yield with enzyme-assisted solvent extraction was (15.47 ± 1.21)%from the samples treated with neutral protease, whereas a lipid yield of (10.43 ± 2.16)%was achieved by SC-CO2 extraction. A total of 17 fatty acids were found in lipid from eggs, including 6 saturated fatty acids, 4 monounsaturated fatty acids and 7 polyunsaturated fatty acids. The relative contents of unsaturated and polyunsaturated fatty acids were more than 70%and 17%, respectively. There were three dominant lipid components extracted from sturgeon eggs including triglycerides, cholesterol and polar lipids, irrespective of extraction methods. Triglycerides accounted for more than 89%of the total lipids in sturgeon eggs.关键词
鲟鱼卵/脂质提取/脂肪酸组成Key words
sturgeon eggs/lipid extraction/fatty acid composition分类
生物科学引用本文复制引用
宋玉昆,李翼岑,祁立波,辛丘岩,夏永涛,宋亮..鲟鱼卵脂质的提取及脂肪酸组成分析[J].食品科学,2016,37(14):92-96,5.基金项目
“十二五”国家科技支撑计划项目 （）
