CHANGES OF FATTY ACIDS COMPOSITION OF EEL OIL AFTER REFINING PROCESSES / 营养学报
Acta Nutrimenta Sinica
;
(6)1956.
Article
in Chinese
| WPRIM
| ID: wpr-552688
ABSTRACT
Objective:
To determine the changes of fatty acids composition of eel oil after refining processes.Methods:
The composition of fatty acids was determined by GC-MS.Results:
The purity of eel oil was increased and the content of high-unsaturated fatty acids was not influenced after deodorization by water vapor distillation at 180 ℃ and 0.01 MPa. Its nutritive value was increased, while its purity and content of unsaturated fatty acids were further increased after winterization at 10 ℃. Its quality, especially unsaturated fatty acids, distinctly decreased after water vapor distillation at 227 ℃ and 0.01 MPa.Conclusion:
The nutritive value of eel oil is increased after refining processes of water vapor distillation at 180 ℃ and 0.01 MPa, and winterization at 10 ℃.
Full text:
Available
Index:
WPRIM (Western Pacific)
Language:
Chinese
Journal:
Acta Nutrimenta Sinica
Year:
1956
Type:
Article
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