摘要
以过氧化值 (POV)、共轭二烯型氢过氧化物含量和脂肪酸相对含量的变化为指标研究了鱼油在不同体系中的氧化稳定性。结果表明 :在贮藏过程中以N2 保护的鱼油氧化稳定性最高 ,而暴露于空气中的鱼油的氧化稳定性最差。将鱼油分散于水中形成O/W型的乳化体系能提高鱼油的氧化稳定性。在三种体系中高不饱和脂肪酸的含量均比低不饱和脂肪酸下降的更快。隔绝O2
The oxidative stability of fish oil in different systems was studied by using peroxide value(POV), conjugated diene hydroperoxide content and fatty acids content as indexes. The results show that fish oil is most stable under the protection of N 2 and most unstable when exposed in the air during storage. If fish oil was dispersed in water to form an O/W emulsion system,its oxidative stability would be improved. In conclusion, if the oil system is secluded from O 2, it might be one of the best ways to increase the oxidative stability of fish oil.
出处
《水产学报》
CAS
CSCD
北大核心
2000年第3期271-274,共4页
Journal of Fisheries of China
基金
农业部"九五"攻关项目! ( 95 -B -9-0 8-0 5 )
关键词
鱼油
氧化稳定性
过氧化值
贮藏条件
脂肪酸含量
fish oil
oxidative stability
peroxide value
conjugated diene hydroperoxides
