鱿鱼肝脏鱼油成分及其体外抗氧化性的研究 study on the compositions of squid liver oil and its antioxidation effect in vitro.pdfVIP

现代食品科技 Modern Food Science and Technology 2010, Vol.26, No.1 鱿鱼肝脏鱼油成分及其体外抗氧化性的研究 刘安军，朱晓芳，郑捷，石清 （天津科技大学食品工程与生物技术学院，天津 300457） 摘要：以鱿鱼肝脏为原料提取鱼油，确定了直接水提法提取鱿鱼肝脏鱼油的加水量。用气相色谱-质谱法分析了鱿鱼肝脏鱼油中 脂肪酸的组成，并对鱼油的体外抗氧化能力分别进行了 DPPH 自由基清除能力、超氧阴离子自由基清除作用、过氧化氢清除能力以 及脂质过氧化抑制作用的测定。另外对鱿鱼肝脏鱼油进行了薄层分析及全波长扫描，确定了其中含有虾青素。为鱿鱼肝脏在食品、药 品和饲料方面的应用提供了理论依据。 关键词：鱿鱼肝脏；鱼油；抗氧化；脂肪酸 文章编号：1673-9078(2010)1-18-5 Study on the Compositions of Squid Liver Oil and its Antioxidation Effect in Vitro LIU An-jun, ZHU Xiao-fang, ZHENG Jie, SHI Qing (Faculty of Food Engineering and Biotechnology, Tianjin University of Science Technology, Tianjin 300457, China) Abstract: In this study, squid liver oil was extracted by water and amount of water in the extraction was determined. The fatty acids of the oil were analyzed by gas chromatography-mass spectrometry. And its antioxidation effect in vitro was also determined, including DPPH free radical scavenging, superoxide anion radical scavenging, hydrogen peroxide scavenging capabilities and inhibition effect on lipid peroxidation. Besides, thin-layer analysis and full wavelength scanning analysis showed that the extracted crud squid liver oil contained astaxanthin. It provided a theoretical basis for the application of squid liver in food, medicines and feed. Key words: squid liver; oil; antioxidant; fatty acids 鱿鱼肝脏是加工鱿鱼时产生的下脚料，占鱿鱼湿 1.2 鱿鱼肝脏鱼油脂肪酸组成分析[4] 重的 15%左右，一般将其做废弃处理，这不但浪费资 1.2.1 样品前处理 源，而且污染环境[1] 。关于鱿鱼肝脏的研究近年来已 （1）取300 mg 样品，加入到 15 mL 氯仿- 甲醇 经有一些报道。如章建设等[2]研究了鱿鱼内脏糖蛋白 溶液(V 氯仿 :V甲醇=2 :1）中，再加入3 mL 生理盐水，匀 提取工艺及其免疫活性，沈彩英[3]研究了尿素包合法 浆，静置 30 min，3000 r/min 下离心