基于特征性脂肪酸指标定量蟹黄油含量

The Determination of the Content of Crab Oil Based on Different Fatty Acids Index

以蟹黄油、蛋黄油、鱼油、鸡油、猪油、棕榈油、大豆油和玉米油等动植物油脂为研究对象,以分析比较各物质脂肪酸含量差异为主要方法,重点对蟹黄油的定量分析进行了研究。根据主要脂肪酸比值法对各研究对象进行聚类及定性分析、差异性分析筛选出脂肪酸特征性指标,并通过特征性脂肪酸平均值法和二十碳以上不饱和脂肪酸总量法对蟹黄油进行定量分析。结果发现使用特征性脂肪酸平均值法结果误差较大,分析结果不准确,以二十碳以上的不饱和脂肪酸总量作为指标计算蟹黄油含量平均误差较小,为1.9%,具有较大可行性。

The objective of this study was to quantify the content of crab oil in mixed oil sample. The fatty acids of crab oil, egg yolk oil, fish oil, chicken fat, lard, palm oil, soybean oil and corn oil were studied to analyze and compare the difference in fatty acids composition of each oil. Classify and qualify each oil according to the difference analysis to the characteristic fatty acid and the main fatty acid ratio. Using characteristic fatty acid and the average of total amount of eicosanoid more unsaturated fatty acids of each oil as two indexes to determine the content of crab oil, and analyze the pros and cons of these two indicators. It provided evidence that using the average of the characteristic fatty acid showed larger error results, while the error of the total amount of eicosanoid more unsaturated fatty acids was smaller to 1.9%, which was with greater feasibility.