蟹黄油的理化性质及其营养功能成分分析

邵利平; 夏文水; 姜启兴; 许艳顺; 许学勤

doi:10.13386/j.issn1002-0306.2015.04.070

蟹黄油的理化性质及其营养功能成分分析

Analysis of physicochemical properties and nutritive and functional composition of crab oil

摘要

摘要: 为了解残次蟹蟹黄油的应用价值,采用气相色谱法,火焰原子吸收法和紫外分光光度法等对其理化指标、脂肪酸组成、矿物质元素含量、功能性物质虾青素和磷脂的含量进行了测定,并分析了蟹黄油的抗氧化活性。结果表明,蟹黄油的不饱和脂肪酸含量较高,达到了76.79%,其中棕榈酸、油酸、亚油酸、EPA以及DHA的含量丰富,分别为17.09%、33.92%、20.20%、3.73%和4.19%,矿物质元素P、Na、K、Ca等含量丰富,虾青素和磷脂的含量较高,分别为0.051%和118.28mg/g。此外,蟹黄油的抗氧化活性随着质量浓度的增加而增加。表明蟹黄油具有较高的营养价值,可以开发成为一种功能性食品,具有较高的应用价值。

Abstract: The physicochemical properties,fatty components,contents of minerals and contents of functional materials had been mainly researched with crab oil using gas chromatography, flame atomic absorption spectrometry and ultraviolet spectrophotometry. The antioxidant activity of crab oil was also analyzed. The results showed the content of UFA of crab oil was 76.79%,higher than SFA. Among them,the contents of palmitic acid,oleic acid,linoleic acid,EPA,DHA were 17.09%,33.92%,20.20%,3.73% and 4.19%,respectively.The content of P, Na, K, Ca were rich. The contents of astaxanthin and phospholipids were 0. 051 % and118. 28 mg / g, respectively. And the antioxidant activity of crab oil increased with the increasing of mass concentration. It indicated that crab oil had the high nutritional value and could be developed as a functional food and had promising application potential.