草鱼脆化过程中腹内脂肪酸组成变化

冯静; 林婉玲; 李来好; 杨贤庆; 王锦旭; 黄卉; 胡晓; 郝淑贤; 吴燕燕

doi:10.13386/j.issn1002-0306.2017.02.004

草鱼脆化过程中腹内脂肪酸组成变化

Changes of abdominal fatty acid composition of grass carp during crisping process

摘要

摘要: 以不同脆化期的草鱼腹内脂肪为原料,采用气相-色谱质谱（GC-MS）联用技术,研究草鱼脆化过程中腹内脂肪酸组成变化。结果显示,不同脆化期的草鱼腹内脂肪中共检出19种脂肪酸,其中饱和脂肪酸（saturated fatty acid,SFA）7种,单不饱和脂肪酸（monounsaturated fatty acid,MUFA）2种,多不饱和脂肪酸（polyunsaturated fatty acid,PUFA）10种。随着脆化时间的延长,MUFA含量显著增加,PUFA、n-6 PUFA含量显著减少（p<0.05）。整个脆化过程中,SFA∶MUFA∶PUFA的比值近似于1∶2∶1,以普通草鱼最为接近。而n-3 PUFA在脆化20 d时开始减少（p>0.05）,始终低于普通草鱼。n-6/n-3 PUFA的比值为3.36%±0.04%⁴.10%±0.04%,脆化20 d时最高。研究表明,虽然脆化改变了腹内脂肪酸的组成,但脆肉鲩腹内脂肪仍具有较好的开发价值。

Abstract: The changes of abdominal fatty acid composition extracted from abdominal adipose tissue of grass carp during crisping process were analyzed by gas chromatography-mass spectrometry( GC- MS).The results showed that a total of 19 kinds of fatty acids,including 7 saturated fatty acid( SFA),2 monounsaturated fatty acid( MUFA) and 10 polyunsaturated fatty acid( PUFA) in abdominal adipose tissue of grass carp were detected in different crisping periods.The contents of MUFA significantly increased whereas those of PUFA and n-6 PUFA significantly decreased( p < 0.05) with the increase of crisping time.The fatty acid ratio of SFA∶ MUFA∶ PUFA was similar to 1∶ 2∶ 1 and the closest in grass carp during whole crisping process.Moreover,the content of n-3PUFA decreased( p > 0.05) at 20 d,and always lower than the common grass carp.The ratios of n-6 PUFA to n-3 SFA ranged from( 3.36 ± 0.04) to( 4.10 ± 0.04) and the highest value at 20 d.The study indicated that the composition of abdominal fatty acid were changed by crisping,the abdominal adipose tissue of crisp grass carp should be fully exploited.