摘要
采用气相色谱法测定10种淡水鱼脂肪酸组成和含量,并对其营养价值进行评价。收集日常食用淡水鱼样品,测定其脂肪酸组成和含量,结合人们饮食生活习惯和膳食营养状况从不同角度分析了10种淡水鱼中的脂肪酸营养价值,其中鲈鱼和黄花鱼营养价值较高。
A gas chromatography method was established for the determination of the composition and concentration of fatty acid in 10 kinds of freshwater fish, whose nutritional value was also evaluated. Daily freshwater fish samples were collected to determine the composition and concentration of the fatty acid. Nutritional values of fatty acid in 10 kinds of freshwater fish were analyzed from different aspects combined with httman eating habits and dietary nutrition status. Among these samples, sea bass and yellow croaker were of higher nutritional value.
出处
《食品工业》
北大核心
2017年第8期269-271,共3页
The Food Industry
基金
广东省水产专业镇产品安全与质量控制创新发展联盟建设(2015B090906023)
广东省专业镇中小微企业服务平台建设项目(2013B091604003)
动物源性食品安全监测技术研究和公共服务平台(粤科规财字[2014]208号)
关键词
脂肪酸
营养价值
气相色谱
fatty acid
nutritional value
gas chromatography