摘要
通过测定乳化鱼油中不饱和脂肪酸含量和化学发光强度，研究了在５０℃乳化鱼油中，低分子甲壳胺（ＬＭＣＨＳ）和低分子羧甲基甲壳胺硫酸酯（ＣＣＳ）对不饱和脂肪酸氧化的保护作用。测定结果，第６ｄ ＣＣＳ对Ｃ２２：５、Ｃ２２：６氧化抑制率达９６．０３％ 、９２．５０％ ，在第２０ｄ ＬＭＣＨＳ对不饱和脂肪酸Ｃ１６：１、Ｃ１８：１氧化抑制率为６１．０６％ 、６０．０９％ ，对Ｃ１８：３、Ｃ２０：５和Ｃ２２：６氧化抑制率分别为５０．３６％ 、４７．５７％ 、４３．７０％ 。研究表明：ＬＭＣＨＳ和ＣＣＳ对不饱脂肪酸都具有很好的保护作用，效果优于维生素Ｅ。
The antioxidation of LMCHS and CCS to UFA in emusified fish oil emusified at 50℃ is reported in this paper. The UFA content and Chemiluminescence value are determined. The results are as follows. On the sixth day, CCS has good protection to both LUFA and HUFA, the oxidation inhibitory rates to C 20:5 and C 22:6 are 96.03% and 92.50%, respectively; on the 20th day, the oxidation inhibitory rates of LMCHS to C 16:1 and C 18:1 are 61.06% and 60.09%,respectively, and the LMCHS to HUFA C 18:3 , C 20:5 and C 22:6 are 50.36%, 47.57% and 43.70%, respectively, the antioxidation abilities of LMCHS and CCS are better than that of Vit.E.
基金
农业部九五重点科研项目
关键词
低分子甲壳胺
乳化鱼油
不饱和脂肪酸
氧化抑制
low molecular weight chitosan
SCM-chitosan
emusified fish oil unsaturated fat acid
antioxidation
